Sugar-Free, Vegan Banana Cake
This recipe could easily be adapted to a cupcake recipe as well. Simply use cupcake liners and a cupcake tin and bake for 15-25 minutes instead! I find that this recipe turns out best after it’s sat in the fridge to set for about 3 hours, but fresh out of the oven is delicious too, of course.
Vegan, Sugar-Free Banana Bread
Ingredients
- 3 Bananas, ripe
- 1/2 Cup Non-Dairy Milk
- 1/3 Cup Coconut Oil
- 1/2 Tsp Vanilla Extract
- 1 Tsp Vinegar OR Juice of a Lemon/Lime
- 1 1/4 Cups Oat Flour
- 1 Tsp Baking Soda
- 1/4 Tsp Sea Salt
- 1/2 Tsp Cinnamon
- 1 Tsp Stevia Powder
- Raisins, flaxseeds, or ground nuts for topping (optional)
Instructions
- Preheat the oven at 375 degrees Fahrenheit (190 degrees Celsius).
- Mash the bananas in a bowl with a fork. The smoother the consistency the better.
- Add in the coconut oil, non-dairy milk, and vanilla to the mashed bananas. Mix well, making sure that no clumps of coconut oil remain.
- Mix in the oat flour, sea salt, cinnamon, stevia, and baking soda. Again, make sure there are no clumps left and that the mixture is smooth.
- Add the vinegar/lemon or lime juice and mix thoroughly.
- Pour the batter into a circular cake pan and gently shake the pan to even out the batter. If desired, sprinkle raisins, flaxseeds, ground nuts, or cinnamon on top.
- Bake for 30-40 minutes, then let cool before eating.
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