Name: Vegan Banana Snack Cake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: vegan
Ingredients: 2 tbsp flax meal + 5 tbsp water, mixed together and set for 10 minutes (15g); 1 cup ripe mashed bananas (225g // approx. 2 medium bananas); 3/4 cup non-dairy milk (187ml // I used cashew milk); 1 tbsp apple cider vinegar (15g // or lemon juice); 1/2 cup coconut sugar (96g); 1.5 tsp vanilla; 1 1/3 cup spelt flour (160g // see notes for gluten free)*; 2/3 cup almond flour (74g); 2 tbsp tapioca starch (15g); 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp cinnamon, optional; 1/2 cup mix-ins like nuts, seeds, dried fruit or chocolate chips, optional; 1 can Nature's Charm Coconut Custard*

Description

This Vegan Banana Snack Cake is moist, fluffy and easy to bake up in 1 bowl. The perfect any-day cake that can be enjoyed as a snack, dessert or even breakfast! Oil Free, Nut Free + Gluten Free Option.

Ingredients

Units Scale

2 tbsp flax meal + 5 tbsp water, mixed together and set for 10 minutes (15g)
1 cup ripe mashed bananas (225g // approx. 2 medium bananas)
3/4 cup non-dairy milk (187ml // I used cashew milk)
1 tbsp apple cider vinegar (15g // or lemon juice)
1/2 cup coconut sugar (96g)
1.5 tsp vanilla
1 1/3 cup spelt flour (160g // see notes for gluten free)*
2/3 cup almond flour (74g)
2 tbsp tapioca starch (15g)
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon, optional
1/2 cup mix-ins like nuts, seeds, dried fruit or chocolate chips, optional
1 can Nature's Charm Coconut Custard*

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Instructions

Pre-heat oven to 350 F. Line a 9x9 or 11x7 inch baking pan (see notes for 8x8 or 6x10 inch pan).
Into a large bowl add in the flax egg, mashed bananas, non-dairy milk, apple cider vinegar and vanilla and whisk together.
Sift in the spelt flour, almond flour, tapioca starch, baking powder, baking soda and cinnamon. Fold wet ingredients into the dry until just combined. Add in any mix-ins half way through mixing.
Transfer cake batter to the lined baking pan and bake for 25-30 minutes, or until the top is golden brown and tooth pick inserted comes out clean.
Let the cake cool in the pan for 5 minutes. Carefully transfer to a cooling rack and allow it to completely cool before adding on custard or frosting and slicing.

Notes

Helpful Equipment: 9x9 inch baking pan, parchment paper, large mixing bowl, spatula
Pan Size: if using a smaller 6x10 or 8x8 inch baking tin, made for an additional 2-3 minutes or until toothpick comes out clean.
To Make Banana Cake Gluten Free: Sub spelt flour with 1:1 gluten free flour OR 1 cup + 2 tbsp oat flour + 3 tbsp tapioca starch
Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) WITHOUT the custard.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: sweets
Method: baking
Cuisine: vegan, gluten free

Nutrition

Serving Size: 1 serving
Calories: 143
Sugar: 11.6g
Sodium: 75mg
Fat: 4g
Saturated Fat: 0.3g
Unsaturated Fat: 0.7g
Trans Fat: 0
Carbohydrates: 25g
Fiber: 3g
Protein: 4g
Cholesterol: 0

Keywords: healthy snack cake, vegan banana cake, gluten free banana cake, healthy banana cake