Vegan Oil Free Chocolate Banana Tahini Snack Cake
This accidentally vegan oil free cake was born, like so many banana baked goods, out of the need to use up some bananas that were quickly browning. It came out so tasty that it was worth sharing with all of you.
It’s fluffy yet moist, and chocolaty with a subtle sweetness from the bananas and just a touch of maple syrup. It makes a perfect accompaniment to your choice of drink as an afternoon snack. I enjoy mine with my afternoon tea, a golden milk or matcha latte, while hubby enjoys his with coffee or capuccino and Amal likes hers with a cup of cold oat milk.
Truly a cake for the people. While I haven’t tested a gluten free variety for those wondering, I think it would work with a good one to one gluten free baking mix. I’m also curious to try this one with oat flour, but haven’t got around to it yet, so if you try it, let me know how it goes.
Now, let’s give those browned bananas a makeover, shall we?
Vegan Oil Free Chocolate Banana Tahini Cake
Author Nissrine Boufawaz @ HolisticNiss.com
- Time 40 minutes
- Difficulty Easy
- Servings
- Diet vegan, refined sugar free, gluten free option, oil free
- Category Dessert, Snack
Ingredients:
- 1 Cup / 160g Spelt Flour (light or semi-whole)
- 1/3 Cup Raw Cacao Powder
- 1 Tbps Baking Powder
- 1/2 Tsp Ground Bourbon Vanilla
- 1/4 Tsp Fine Sea Salt
- 2 - 3 Bananas (250g of pulp)
- 1/2 Cup / 80ml Oat Milk
- 1/2 Cup / 130g Hulled Tahini (light tahini)
- 1/4 Cup / 60ml Maple Syrup
- 1 Tsp Apple Cider Vinegar
- Coconut Oil for greasing the baking pan (optional)
Method:
- Preheat oven to 180 °C and grease an 9x9 baking dish with a bit of coconut oil. Alternatively, you can line the dish with parchment paper to keep it completely oil free.
- Add spelt flour, cacao powder, baking powder, vanilla and sea salt in a large mixing bowl and stir to combine, breaking up any chunks in the process.
- Blend banana, oat milk, tahini and maple syrup on high speed until smooth and fluid.
- Form a well in the center of the flour mixture and pour in the blended banana mixture, scraping the blender to make sure you get all of it.
- Fold the two together without over mixing. The blending adds air to the banana tahini mixture which helps keeps the cake fluffy, so you don't want to deflate it too much by over mixing.
- Once combined gently fold in the apple cider vinegar.
- Pour the mixture into the greased or lined baking dish and bake on the center rack for 30 minutes.
- Remove from the oven and let cool completely before removing from the dish, slicing and serving.
- Store in an airtight container for 2-3 days at room temperature.
