Moist Banana Cake
A moist and delicious plant-based banana cake made without oil. Sweetened naturally with ripe bananas and a hint of vanilla, this cake is dairy-free, egg-free, and perfect for a healthier treat. Enjoy a soft texture and rich banana flavor in every bite!
Ingredients
- 3 tbsp ground flaxseed
- 1 ½ cups ripe banana around 3-4 bananas
- 2 tsp lemon juice
- 1 cup plant milk we used soy
- ⅓ cup date paste or maple syrup
- ½ cup apple sauce we used Watties tinned apple baby food .. it is exactly ½ cup
- 2 tbsp vanilla extract
- 3 cups oat flour we blended rolled oats for the flour
- 1 tsp baking soda
- 2 tsp baking powder
Instructions
- Preheat your oven to 180℃ (350℉)
- Combine Flaxseed with the milk and set aside for at least five minutes
- In a large bowl, mash the banana until all lumps are removed.
- Add the rest of the ingredients into the bowl, including the flaxeggs (flaxseed and milk). Gently fold the mixture until completely combined.
- Move mixture to a silicon cake tin or a lined cake tin.
- Bake for 45 minutes, pierce with a fork, if it comes out clean then it is ready.
- All too cool, then coat with Chocolate Fudge Icing
Tried this recipe?Let us know how it was!