This may or may not be our second cake post in a row. We clearly have cake on the brain.

Now, story time!

When I was little my family ate Entenmann's cake. Did yours? Entenmann's cake is not good for you. It's probably not even that tasty, but at the time that cake was IT for me. When I craved cake, I wanted Entenmann's banana cake. It was so delicious.

Fast forward 15 years and I wouldn't touch that stuff with a 50 foot pole. My love of banana cake, however, is still going strong. That's why I've been working on this cake! She's a beaut, isn't she?

This cake is so moist and full of banana flavor, with hints of cinnamon and nutmeg. As a bonus, it's healthy and doesn't leave you feeling heavy like cake sometimes does. I made this recipe twice over the weekend and there's no cake left at my house right now, so...

I intended to develop a solid chocolate frosting recipe to go along with this cake, but it didn't happen (not enough hours in the day, I tell ya). I put the recipe for the frosting I used below - it was delicious but melts quickly. I also iced this cake with our cinnamon cashew cream, which was equally amazing.

yields one 8-inch round cake, about 8-12 slices

1 cup oat flour (I used gluten free)
1 cup spelt flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 cup unsweetened almond milk
1 tsp apple cider vinegar
1 1/3 cup mashed banana (about 3 medium bananas)
1 flax egg (1 tbsp flax meal + 3 tbsp warm water)
2 tsp vanilla extract
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup + 1 tbsp maple syrup
2 tbsp coconut oil, melted

Preheat your oven to 350 degrees Fahrenheit. In a small bowl, combine almond milk and apple cider vinegar. Set aside and allow to curdle for at least 5 minutes.

In a medium bowl, whisk together mashed banana, flax egg, vanilla extract, salt, cinnamon, nutmeg, maple syrup, and coconut oil. Once fully combined, add the almond milk mixture and stir.

In a large bowl, mix oat flour, spelt flour, baking soda, and baking powder. 

Add wet ingredients into dry and mix until fully incorporated. 

Pour the batter into an oiled 8-inch round cake pan and bake for 25 to 35 minutes, or until an inserted toothpick comes out clean.  Frost with chocolate frosting (see below) or our cinnamon cashew cream.

yields enough frosting for one 8-inch round cake

1/2 cup cacao powder
3/4 cup unsweetened coconut milk
1/4 cup maple syrup
1 tbsp coconut sugar
1 tbsp coconut oil
 
Combine all ingredients in a large bowl and beat with a hand mixer until fluffy. If the frosting is runny, allow it to set in the fridge or freezer for 15 minutes before using.

Notes

• This frosting will melt if kept at room temperature.
  
• Cocoa powder can be used in place of cacao.