Today is the last day of the “Vegan Bake Together” week with Andrea from Zimtkeks & Apfeltarte. I can see the finish line! ;) To end this week of vegan recipes I got a delicious cake for you: a simple and easy Vegan Banana & Raspberry Cake. It’s one of my favorite cakes to make – great texture and even better flavors!
This year we are doing the vegan week for the fourth time already. January is all about #Veganuary and we thought we could also do something to show our readers and followers how easy and delicious vegan dishes and bakes can be. From Monday to Sunday we published a vegan recipe every day – everything from breakfast to desserts and cakes. Feel free to check out the other recipes we did as well. You can find a small overview of this year’s recipes here…
Breakfast: Apple Pie Oatmeal with Granola
Snack: Easy Vegan “Sausage Rolls”
Soup/Stew: Vegan Chickpea & Potato Soup
Main Course: Easy Yellow Curry with Tofu & Veggies
Cookies: Vegan Peanut Butter Cookies
Dessert: Easy Vegan Biscoff Cream Dessert
Cake: Vegan Banana & Raspberry Cake
For the last recipe this week I decided to go for a super simple vegan cake. Some would say they are cake bars because they are so flat. Call it whatever you want as long as you agree with me about the deliciousness ;P The cake (bars) is super moist and sweet but without added sugar. The sweetness of the cakes comes from a small amount of maple syrup and, of course, from the ripe bananas and berries. The bananas are the main players here to give the cake texture and sweetness. I love it!
I’ve tried the cake with several different types of berries and fruits (e.g. apples), but this version here with the raspberries has been the most delicious so far. So if you like the combination of bananas and raspberries, I’m sure you’ll like this cake as well!
I got a similar cake with the same combo on the blog for quite some time already – delicious banana bread with raspberries. I think you should check that one as well. Similar and delicious but with one little difference – the banana bread also got some chocolate added ;P Could work in this cake as well…
The cake here is really easy to prepare. If you never baked anything with silken tofu – don’t worry, it’s super easy. Even though there is not much that could go wrong you should make sure to mix the tofu thoroughly. You want it to have the consistency of a smooth cream. Works best with an immersion blender, but you can do that with a whisk and some strong arms as well. No Problem ;))
INGREDIENTS / ZUTATEN
3.5 oz. (100g) silken tofu
10.6 oz. (300g) very ripe bananas, mashed
3.5 oz. (100g) vegetable oil
1.8 oz. (50g) maple syrup
1/4 cup (60ml) oat milk (or similar)
1 tsp. vanilla extract
2 cups (260g) spelt flour
2 tsp. baking powder
1/2 tsp. ground cinnamon
7 oz. (200g) frozen raspberries
1-2 tbsp. almonds, slivered
1-2 tbsp. maple syrup for brushing/drizzling
100g Seidentofu
300g reife Bananen, zerdrückt
100g Pflanzenöl
50g Ahornsirup
60ml Haferdrink
1 TL Vanille Extrakt
260g Dinkelmehl (Type 630)
2 TL Backpulver
1/2 TL Zimt
200g Himbeeren (gefroren)
1-2 EL Mandelblättchen
1-2 EL Ahornsirup zum Bestreichen/Beträufeln
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Line a 9×9 inches baking pan with baking parchment and lightly grease. Set aside.
2. Add the silken tofu to a large bowl and mix with a whisk or hand mixer until creamy. Add the mashed bananas and mix well. Next add the oil, maple syrup, oat milk, and vanilla extract and mix until well combined. In a second bowl mix flour, baking powder, and cinnamon then add to the large bowl and fold in – try to stir as little as possible here. Transfer the batter to the prepared baking pan, spread the frozen raspberries on top, and sprinkle with the slivered almonds. Bake the cake for about 38-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
3. Remove the cake from the oven and brush it with maple syrup while still hot. Let cool briefly, then lift out of the pan with the baking parchment and let cool completely on a wire rack.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 23x23cm Backform mit Backpapier auslegen und leicht einfetten. Zur Seite stellen.
2. Den Seidentofu in eine große Schüssel geben und mit einem Schneebesen oder Handmixer durchmixen, bis eine cremige Masse entstanden ist. Die zerdrückten Bananen dazugeben und alles gut verrühren. Öl, Ahornsirup, Haferdrink und Vanille Extrakt dazugeben und gut unterrühren. Mehl, Backpulver und Zimt vermischen und dann zur Schüssel dazugeben und unterheben – hier sollte man so wenig wie möglich rühren. Den Teig in die vorbereitete Form füllen, die gefrorenen Himbeeren darauf verteilen und mit den Mandelblättchen bestreuen. Den Kuchen für etwa 38-40 Minuten backen. Mit einem Zahnstocher testen ob noch Teig kleben bleibt und den Kuchen erst herausholen, wenn dieser sauber herauskommt.
3. Den Kuchen aus dem Ofen holen und noch heiß mit dem Ahornsirup bestreichen/beträufeln. Kurz abkühlen lassen, dann mit dem Backpapier aus der Form heben und auf einem Kuchengitter komplett abkühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Vegan Banana & Raspberry Cake
- Prep Time: 00:10
- Cook Time: 00:40
- Total Time: 01:00
- Yield: 9 1x
- Category: Cakes
- Cuisine: International
- Diet: Vegan
Description
If you like banana bread you will love this cake: an easy peasy Banana & Raspberry Cake. Done in an instant and so delicious. Oh… and vegan ;)
Ingredients
3.5 oz. (100g) silken tofu
10.6 oz. (300g) very ripe bananas, mashed
3.5 oz. (100g) vegetable oil
1.8 oz. (50g) maple syrup
1/4 cup (60ml) oat milk (or similar)
1 tsp. vanilla extract
2 cups (260g) spelt flour
2 tsp. baking powder
1/2 tsp. ground cinnamon
7 oz. (200g) frozen raspberries
1-2 tbsp. almonds, slivered
1-2 tbsp. maple syrup for brushing/drizzling
Instructions
1. Preheat the oven to 350°F (180°C). Line a 9×9 inches baking pan with baking parchment and lightly grease. Set aside.
2. Add the silken tofu to a large bowl and mix with a whisk or hand mixer until creamy. Add the mashed bananas and mix well. Next add the oil, maple syrup, oat milk, and vanilla extract and mix until well combined. In a second bowl mix flour, baking powder, and cinnamon then add to the large bowl and fold in – try to stir as little as possible here. Transfer the batter to the prepared baking pan, spread the frozen raspberries on top, and sprinkle with the slivered almonds. Bake the cake for about 38-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
3. Remove the cake from the oven and brush it with maple syrup while still hot. Let cool briefly, then lift out of the pan with the baking parchment and let cool completely on a wire rack.
Notes
Enjoy baking!
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