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Flourless chocolate banana cake - gluten-free
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Make sure you push the bananas a bit deeper into the dough. This way they will stay nice and moist.
Baking with oats is a bit different because you don't have gluten to hold everything together. Instead you need to work with the starch in the oats. That means I had to adjust certain ingredients and the cake isn't as fluffy as some other cakes, but on the other hand it's rich, gluten-free, moist and very indulgent.
I mainly used bananas for their binding quality in this cake. So you only get a subtle taste of them. If you want to increase the banana flavour then I have a trick for you. Get 1 additional average size banana and cut into cubes, roughly 2cm in sice. Mix the pieces into the dough and bake as per my instructions. This will give the whole cake a wonderful stronger banana aroma.
This cake is also perfect for Easter. And since all flour is sold out almost everywhere this is a great and even healhier alternative because you get all the goodness from the oats and more fibre than from white flour as well. Enjoy!
INGREDIENTS (8 slices):
- 200g oats (gluten-free)
- 150g brown sugar
- 50g cacao powder
- 1 heaped tsp baking powder
- 1 average size banana
- 200ml dairy-free milk (unsweetened)
- 125ml sunflower oil
- 3 tsp vanilla essence
- 1 tbsp apple cider vinegar
- 1 more banana for decoration
- Baking paper
Preheat your oven to 180C (360F).
Blend 200g oats in small batches in a box standard smoothie blender. If you have a food processor you can blend the oats all in one go. But with a small blender you have to do it in roughly 4 batches. Blend until you get a smooth flour.
Then transfer the blended oat flour to a large bowl and add all other dry ingredients. Mix together and make sure there are no lumps.
For the wet ingredients peel 1 average banana. Slice and also add to the smoothie blender you used before (no need to clean, just make sure there is no flour left). Add all other wet ingredients to the blender and blend until smooth.
Mix wet and dry ingredients together until you get a nice smooth dough.
Line a 20cm baking tin with baking paper and grease the sides with any flavourless oil (best veggie or sunflower oil) or vegan butter. I lately started using oil as it was much cheaper and less messy than using vegan butter and the result is the same (the cake won't stick much to the sides).
Pour the dough into the tin and even out with a spatula. Push banana slices into the cake in a star shape pattern. Sprinkle some brown sugar on top. It will caramelise and make this cake extra delicious.
Bake in the oven for 35-40min.
Let cool down completely. Cooling down is very important because this cake needs time to settle a bit. If you are impatient like me and slice the cake too early, it will be more crumbly. So don't do as I do, do as I say ;-) I made the mistakes for you so you don't have you haha.
If you are a cake and cream fan then why not blend some a cup of soy yoghurt with a banana to create a delicious banana cream and serve with the chocolate banana cake.
And if you like gluten-free meals then why not try my gluten-free chickpea polenta quiche.
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