Vegan Banana Snacking Cake
Vegan Banana Snacking Cake is made with almond flour and is so easy to put together! A great way to use up those super ripe bananas. You don’t even miss the eggs and dairy. The perfect cake to enjoy for breakfast or with a cozy cup of tea.
Servings: 1 9x9-inch cake
Ingredients
- CAKE
- 2 cups mashed ripe bananas about 4 small bananas
- 1/4 cup use a 1/4 cup more sugar if you like your cake sweeter (make sure it's a vegan sugar to make sure it's totally vegan)
- 1/4 cup brown sugar (make sure it's a vegan brown sugar to be totally vegan)
- 1 cup coconut oil melted (or any mild flavored oil)
- 1 cup coconut milk or almond milk or your favorite nut milk, almond works great
- 1 1/2 cups all-purpose flour
- 1 1/2 cups almond flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- TOPPING
- 1 Tablespoon turbinado sugar (make sure it's vegan)
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch pan (or 12 muffin cups.)
- Mash the bananas in a bowl.
- Mix sugars, oil and coconut milk and stir into the bananas.
- In a separate bowl, whisk together the flour, salt, cinnamon, baking powder and soda.
- Add the dry ingredients to the banana mixture; mix until just combined.
- Fill cake pan (or muffin cups) with batter. Sprinkle cinnamon sugar on top.
- Bake in the preheated oven for 30-35 minutes, or until a tester inserted in the middle comes out clean.
- Let cool in pan for 10 minutes and then gently remove onto a wire rack to thoroughly cool.