When I’m not baking or cooking or writing for Spoon or Instagramming my dogs or spending hours in health food grocery stores oogling at new products like cashew flour or vegan boxed mac’n’cheese, I actually have a real person job. Gasp, I know. I like, wear clothes (including pants!) and go to work sometimes. And I currently work as an Autism Line Therapist. My job is nothing like I expected and each day and each person is different and I feel like I’ve learned a lot from it.
How does my job relate to this food post? Well, as a recipe maker person I draw inspiration from many random places.
Sometimes I draw inspiration from my work. All I can probably legally say is that this cake was inspired by my job because I had some massive food envy last week from a nameless genderless ageless client who may or may not have a sophisticated palate.
Anyways, I was inspired to create a healthy, beautiful cake with almond flour, natural sweetness, and obviously added my own twists and turns on the cake by making it dairy-free, egg-free, adding a couple things, subtracting a few others, and ended up with and oh so luscious, springy, moist cake.
This baby is addictive. I made it roughly 20 hours ago and there’s about 1/4 of it left. Oops. The almond flour gives it such a wonderful hardiness and substantial feel. The mashed bananas provide some sweetness, reducing the amount of honey or maple syrup needed to sweeten the cake.
If you are totally vegan (I’m like 96% atm) and do not consume honey, opt for maple syrup and you’re good to go. I don’t eat a ton of honey, but will occasionally consume it, and it really just worked well in this cake and we were out of maple syrup. The beauty of cooking, I always say, is that you can make it your own.
The coconut oil adds a really great moisture, subtle flavor, and texture, and I would highly recommend using it, although if you don’t have any, canola oil would do the trick. Chia seeds + almond milk replace a need for eggs, and add a nutritional boost with those #omega-3s baby.
Give this cake a whirl. If anyone can refrain from eating the entire thing in 24 hours of less, please let me know. I will mail you a congratulatory card. Because it’s so moist and delicious and craveable for breakfast, lunch, dinner, snacks, dessert, with coffee, tea…anything anytime. It’s truly the most appropriate, healthy, anytime cake. I should almost change the title of this post to “The Perfect Anytime Cake” but that wouldn’t be very descriptive, now would it?
Happy baking and happy cake eating. And happy December, too. Wishing you a warm holiday season full of baked goods. Tis the season! #nomnom
Honey Banana Almond Cake
Prep Time: 10 minutes
Bake Time: 30-40 minutes
Makes one 9″ cake; I’m not going to estimate servings because I ate the whole thing in <24 hours sooooo….serves one hungry cake-lover or I suppose 6-8 normal humans
- 2 cups almond meal or almond flour
- 1 cup oat flour (can sub with another cup almond flour or other flour)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 mashed bananas (I used 1 1/2 medium bananas, but 2 small or 1 huge one would do the trick)
- 1/2 cup vegan honey or maple syrup
- 1/4 cup coconut oil, melted (could also use olive or canola oil)
- 1 tablespoon chia seeds
- 1/2 cup almond milk
1. Preheat oven to 350 degrees Fahrenheit.
2. In a small bowl, combine chia seeds and almond milk. Set aside to congeal, at least 5 minutes.
3. Meanwhile, in a large bowl combine almond flour, oat flour, baking soda, and baking soda. Add honey or maple syrup, melted coconut oil, and chia seed + almond milk mixture. Mix gently with a spatula.
4. Pour batter into a lightly oiled and/or parchment paper lined 9″ cake pan. Bake for 30-40 minutes until the cake is golden brown and begins to pull away from the edges slightly, and/or a toothpick placed in the center comes out clean upon removal.
5. Eat all the cake. All. Of. The. Cake.