Moist Vegan Banana Cake with Wholemeal Spelled Flour and Coconut Milk
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 banana (s), approx. 500 g without peel
- 250 g spelled flour (whole rain)
- 100 g almond (s), round
- 200 ml coconut milk
- 1 sachet baking powder, 5 g
- 2 tablespoon thick juice (agave)
- 1 vanilla pod (s)
- some olive oil, or sunflower oil
Print Recipe
Pin Recipe Instructions
- Mix the flour with the baking powder in a mixing bowl. Mash the bananas in a separate bowl with a fork and then add them to the mixing bowl with the flour and baking powder. Add the almonds and coconut milk and mix everything with a food processor to a dough. Add the scraped pulp of the vanilla pod. Depending on the taste or degree of ripeness of the bananas, agave syrup can be added for sweetening. Mix everything well and then place in a non-stick baking pan greased with sunflower oil or olive oil.
- Place the baking pan in the oven preheated to 160 ° C and bake with hot air for 40 to 45 minutes.
- The cake is very moist and has the consistency of a cake that has not been fully baked. This is certainly not to everyone`s taste, but my friends like it so much that they keep pushing me to make this cake again. Since this cake is very substantial, a thin slice is sufficient for 1 person with coffee. You can get enough of 10 people with it.
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