• Serena Di Sabatino Di Diodoro

Banana & Raspberry Oat cake (Vegan and gluten free)

It's almost summer guys and I feel so good 😍

I know a lot of people hate hot weather but to me this is the only time of the year when I feel good and comfortable with my body so there's a lot to celebrate 😄😄

Here a super fresh and summery cake that i really loved: Banana and Raspberry Oat cake with coconut yogurt "glaze".

I adapted this recipe from Cucina Botanica and to me this was just the perfect healthy breakfast treat.

Did I mention that this cake is also gluten free, vegan, without any oil or butter and still so freaking delicious? 😱

You guys should give it a try, trust me. You can find the recipe in the section below!!

Have a nice sunny weekend 🌞🌞



INGREDIENTS:

  • 50g quick oats*

  • 60g milk (any milk)

  • 250g overripe bananas*

  • 75g brown sugar

  • 60g rice flour

  • 8g baking powder

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon salt

  • 100g raspberries*


--- TOPPING ---

  • 150g Coconut Yogurt*

  • Raspberries


DIRECTIONS:

  1. Preheat oven to 350°F (180°C) and cover with parchment paper a springform pan with a diameter of 18cm.

  2. In a large bowl add bananas, quick oats, cinnamon, salt, milk and brown sugar.

  3. Start creaming all together with an immersion blender until you get a smooth mixture.

  4. Then add rice flour and baking powder and mix with a spatula until combined.

  5. Finally stir in fresh raspberries and transfer the mixture into the prepared pan.

  6. Bake for about 30 minutes or until a toothpick inserted into the center of the cake comes out a bit wet but without crumbles attached to the toothpick.

  7. Let it cool completely before removing from the pan.

  8. Frost the surface with coconut yogurt and garnish with more raspberries.

  9. Enjoy :)


RECIPE NOTES:

  • Quick oat is oat that has been cut a bit smaller than usual. It's pretty easy to find it in the supermarket and I highly suggest using this kind instead of oat flour or rolled oats for this cake. The main reason is that for my experience working with oats is not super easy since every kind of oats absorbs liquid in a different way so it's better not changing this ingredient otherwise the texture might not be the same.

  • If your bananas are not overripe you should add a bit more sugar (90g instead of 75g).

  • The original recipe calls for blueberries instead of raspberries so you can definitely use them if you prefer.

  • My coconut yogurt is non-dairy and unsweetened but it tastes delicious. You can also use unsweetened soy yogurt if you like the taste of that (I don't 😅).

  • I suggest storing the cake in the fridge for 3-4 days.


RECIPE CARD:


If you make it let me know! :)

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