Organic, Vegan, Spelt, Cinnamon & Banana Cake
One day I was just playing around with one of my older banana cake recipes that originally used free-range eggs and somehow this yummy, vegan cinnamon and banana cake emerged.
This vegan cake uses all organic ingredients, including wholemeal spelt flour and quinoa flakes. The goodness of coconut oil replaces butter and coconut sugar replaces refined sugar.
It is also full of fiber thanks to psyllium husks being used as egg replacer.
But most importantly, it tastes good too!
Dry Ingredients – all organic if possible
2 cups of wholemeal spelt flour
1/3 cup of quinoa flakes
1/3 cup of coconut sugar
3/4 tsp bicarb
2 tsp of baking powder
1 tsp of cinnamon powder
a pinch of Himalayan Pink Salt
Wet Ingredients – all organic if possible
1 large or 2 small ripe bananas
3-4 tbsp of coconut oil
1 tbsp of psyllium husks
1 tsp of vanilla essence
1 cup of just boiled water
1/4 cup of coconut milk.
Preheat a fan forced oven to 150 and line a Pyrex oval glass dish with eco-friendly baking paper from If You Care.
Either using a mix master or a stainless steel hand whisk, thoroughly combine all the dry ingredients.
In a separate bowl add all the wet ingredients and let the coconut oil melt to clear liquid and then hand whisk the liquid very fast to keep it combined, then pour into dry ingredients.
You can either use a mix master to beat the batter on a low speed, or you can hand mix the batter, until thoroughly combined.
It will have a sort of spongy texture and this is due to the pysllium husks.
Pour mixture into your baking dish and bake for 40 mins on 150.
Allow to cook on a wire rack and them you can mix up a little cacao, coconut oil and coconut sugar over a low heat to use as a glaze on top.
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There are also plenty of other vegan & vegetarian recipes for you to enjoy here