No mixer or added sugar. The cake uses whole wheat, almond butter and a thick spicy oatmeal crumb!
Equipment:
9" cake/pie tin
parchment paper
bottom blade blender (I use vitamix), or you can use oatmeal flour
2 mixing spoons or forks
2 big mixing bowls
fork for mashing bananas
cooling rack
Ingredients:
CRUMB TOPPING
2 - 3 cups of oatmeal ground into flour
1/2 cup canola or light tasting oil
1/2 tsp salt
1 tsp stevia
The following spices are to your taste level, this is what I use
3-5 TBL ground cinnamon
1 TBL ground nutmeg
1 tsp ground cloves
1 tsp ground white pepper
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| This is a very dense cake and batter that I will try adding aquafaba this autumn, but wanted to post while I had the time |
CAKE, preheat oven to 375
* 2 medium to large size very ripe bananas mashed very well
* 1/2 cup almond butter
* 1 tsp stevia
* 1/2 cup soy milk
* 1/2 tsp salt
* 1 1/2 tsp baking soda
* 2 cups whole wheat or 1/2 and 1/2 flour
* 1 TBL vinegar (white or cider)
Method (wash hands)
Tear enough parchment to cover the cake/pie tin and press down or fold into tin
Mix topping ingredients together, adding the oil a little at a time until it sets up like moist sand, taste for spiciness, and set aside
Mix all cake ingredients except the vinegar, then add the vinegar last and pour into the parchment
Scatter the topping on top of the cake batter and somewhat press into batter (don't mix but lightly press) with your hands
Cook in 350-375 degree oven for around 45 minutes to 1 hour, test with a cake tester
You can lift out cake out of parchment and place on cooling rack and let COMPLETELY cool; otherwise, it will be gummy
