A warm little night cake — vegan, gluten-free, and healthy. Perfect for those following special diets or just anyone who loves simple, wholesome baking. Instead of regular flour, we use oat flour (buy it certified gluten-free if needed, or grind oats at home). For the add-ins, I went with seasonal lingonberries, but walnuts or small baking chocolate chips would work beautifully too.
- 3 large overripe or very ripe bananas
- 3 cups fine oat flakes (or 2 cups oat flour)
- a pinch of salt
- 1 tbsp coconut oil
- 1/3 cup unrefined sugar (brown beet sugar works well)
- seeds from a vanilla pod or vanilla extract/vanillin
- a handful of lingonberries
- 1 ½ tsp baking powder
- ½ tsp baking soda
Preheat the oven to 170°C / 340°F. Mash the bananas with the oil and sugar until almost smooth. Grind the oat flakes in a blender into flour. Add two cups of oat flour to the banana mixture. Add salt, vanilla, baking soda, and baking powder, then mix into a dough.
Once smooth, fold in the lingonberries. Bake in a small silicone loaf pan for 35–40 minutes, sprinkling the top with flax seeds and a pinch of sugar for a golden crust. Stored in a plastic container or wrapped in cling film, the cake keeps for up to 3 days — though in reality, it never lasts that long. Perfect with tea.
Preheat the oven to 170°C / 340°F. Mash the bananas with the oil and sugar until almost smooth. Grind the oat flakes in a blender into flour. Add two cups of oat flour to the banana mixture. Add salt, vanilla, baking soda, and baking powder, then mix into a dough.
Once smooth, fold in the lingonberries. Bake in a small silicone loaf pan for 35–40 minutes, sprinkling the top with flax seeds and a pinch of sugar for a golden crust. Stored in a plastic container or wrapped in cling film, the cake keeps for up to 3 days — though in reality, it never lasts that long. Perfect with tea.
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