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Vegan Banana & Raspberry Cake | Bake to the roots

Vegan Banana & Raspberry Cake

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  • Author: Bake to the roots
  • Prep Time: 00:10
  • Cook Time: 00:40
  • Total Time: 01:00
  • Yield: 9 1x
  • Category: Cakes
  • Cuisine: International
  • Diet: Vegan


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 ;)



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
12 tbsp. almonds, slivered

12 tbsp. maple syrup for brushing/drizzling


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.


Enjoy baking!