You can make an easy Gluten Free Vegan Banana Cake with simple foods that everyone has at home. Moreover, this recipe will be an ideal choice for those who want to eat gluten-free banana cake.
Ingredients for Gluten Free Vegan Banana Cake:
3 medium ripe bananas
250 g gluten-free oat flakes
50 g vegan chocolate chip (optional)
60 ml tiger nut puree or nut puree or puree made from sunflower seeds
2 tbsp chia seeds or basil or linseeds
6 tbsp water
2 tsp tartaric baking powder
1 tsp bicarbonate of soda
2 tsp. apple vinegar
1 tsp vanilla extract
1/2 tsp salt
1 banana for decoration, optional
Preheat your oven to 350 degrees.
In a small jar or bowl, mix the chia, basil or flax seeds with the 6 tablespoons of water and set aside.
Put 200 grams of the oatmeal in your blender and blend to a fine flour. This takes about 45-60 seconds.
Then pour the oatmeal into a large bowl and add the baking powder, bicarbonate of soda, the remaining oatmeal and the salt and mix well.
Now put the bananas in a separate bowl and mash them thoroughly with the help of a fork until they are really liquid.
Then add the nut puree, apple cider vinegar, vanilla and chia seed mixture and mix thoroughly.
Then slowly add the oatmeal mixture and mix thoroughly until there are no lumps.
Pour the batter into the greased baking tin. If you like, cut a banana in half and place the halves cut-side up on top of the batter. This is an unnecessary but very pretty step.
Leave the banana bread in the oven for about 50-60 minutes. The banana bread is ready when you can stick a toothpick into the bread without any dough residue sticking to it.
The cake should cool for about 10 minutes before you take it out of the tin and cool completely before you cut it.
Packed in an airtight container, the banana cake will keep for about a week.
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