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Vegan Oat Flour Banana Cake with Coconut and Maple Recipe

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4.1 from 6 reviews

This delicious oat flour cake is a moist, vegan, and naturally sweetened dessert made with wholesome ingredients like mashed bananas, coconut sugar, and almond milk. Perfect for a gluten-free treat, it’s simple to prepare and baked to a tender finish, topped with dairy-free vanilla frosting and your choice of banana slices, nuts, and peanut butter caramel drizzle.

Ingredients

Dry Ingredients

  • 2 cups Homemade Oat Flour (lightly packed, swept)
  • 2 tablespoons Cornstarch (or arrowroot powder, packed, swept)
  • 1/4 cup Coconut Sugar
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/4 teaspoon Salt

Wet Ingredients

  • 1 1/3 cup Mashed Banana (equivalent to 3 large bananas)
  • 1/4 cup Almond Milk
  • 1/4 cup Maple Syrup
  • 1/3 cup Coconut Oil (melted, or canola oil)
  • 1 tablespoon Apple Cider Vinegar
  • 2 teaspoons Vanilla Extract

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (180°C). Line an 8-inch round cake pan with parchment paper on the bottom and lightly oil the sides and bottom with cooking oil spray to prevent sticking.
  2. Mix dry ingredients: In a large mixing bowl, whisk together oat flour, cornstarch, coconut sugar, baking powder, baking soda, and salt. Set aside.
  3. Prepare vegan buttermilk: In a separate small bowl, stir the almond milk and apple cider vinegar together. Let this mixture sit briefly to curdle, creating a vegan buttermilk substitute.
  4. Mash bananas: On a plate, mash ripe bananas thoroughly with a fork until smooth. Measure out 1 1/3 cups for the recipe.
  5. Combine wet ingredients: In a large mixing bowl, whisk the mashed bananas, vegan buttermilk, melted coconut oil, maple syrup, and vanilla extract together until well combined.
  6. Combine wet and dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Using a silicone spatula, gently fold the batter together until all ingredients are fully incorporated with no dry patches.
  7. Bake the cake: Pour the batter into the prepared cake pan, smoothing the top lightly. Place on the center rack and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool the cake: Remove the cake from the oven and transfer it to a wire rack. Let it cool completely before applying frosting.
  9. Frosting and garnish: Frost the cooled cake with a dairy-free vanilla frosting. Optionally, top with banana slices, chopped nuts, and a drizzle of peanut butter caramel sauce for extra flavor.
  10. Storage: Store the cake in an airtight cake container in the refrigerator for up to 4 days. For longer storage, freeze in an airtight container for up to 1 month.

Notes

  • Use ripe bananas for the best natural sweetness and moisture.
  • Homemade oat flour can be made by blending rolled oats until fine.
  • Can substitute cornstarch with arrowroot powder for thickening.
  • Be sure to oil the pan properly and line with parchment to prevent sticking.
  • Allow the cake to cool completely before frosting for best results.
  • Store leftovers properly to maintain freshness and texture.

Find it online: https://marthatasty.com/vegan-oat-flour-banana-cake-with-coconut-and-maple-recipe/