Banana, Almond and Raspberry Cake with Granola Topping
An incredibly delicious banana, almond and raspberry cake. Easy to make and then topped with a crunchy granola topping - a perfect balance of flavours.
Ingredients
For the cake
- 3 large ripe bananas
- 120 g medjool dates pitted
- 2 tsp of apple cider vinegar
- 100 ml plant-based milk
- 65 g ground almonds
- 50 g oats of choice
- 100 g spelt flour or flour of choice
- 2 tsp baking powder
- 1 tsp vanilla paste or extract
- 1 tsp almond extract
- 1 tsp cinnamon
To stir in and top
- 150 g raspberries stirred into the mix
- 50 g raspberries on top
- 50 g granola of choice–I used maple & pecan
Instructions
- Preheat oven to 180c. Line or grease a loose bottom cake tin.
- Add the bananas, dates, plant-based milk and apple cider vinegar to a food processor and blitz until smooth.
- Now add other mix ingredients (apart from the raspberries and granola) and blend again until creamy.
- Transfer to a cake tin and then carefully stir in the raspberries.
- Smooth out to the sides, then top with the granola and additional raspberries. Press in a little.
- Bake for 35 -45 minutes, or until it cooked in the middle. Check with a skewer.
- Allow to cool before slicing.
Notes
8-10 servings