Light, fluffy and delicately sweet.
This Banana Oat Breakfast cake is refined sugar and gluten free. See below for the full recipe.
1 1/2 Cup Oat Flour
2 tsp Cocoa Powder
1 tsp Baking Soda
Pinch of Salt
1/2 Cup Raisins, Chopped (optional)
3 Ripe or Overripe Bananas, well mashed
1 Tbl Coconut Oil
1 Tbl Apple Cider Vinegar
Cocoa Nibs (for topping)
Preheat oven to 350ºF
Place all of the dry ingredients into a bowl and whisk, or mix together until properly combined.
Fold in mashed bananas with the remainder wet ingredients until combined. Note: For extra sweetness (if needed) add 1 Tbl Maple Syrup.
Pour batter into a lightly oiled cast iron skillet (or baking dish of choice), sprinkle with Cocoa nibs.
Bake for approximately 15-20 minutes.
Tasty Tip: I served this cake warm Serve with a spread of my (refined sugar free) Chocolate Date frosting. https://www.theyouthfulvegan.com/post/chocolate-date-spread