A cake for breakfast, yes, please!!! My banana oatmeal cake recipe is filled with healthy ingredients like oats, jaggery, almond, and flax. It is made without flour, processed sugar, and butter. Make it ahead of time and freeze it to snack whenever cravings strike! Vegan and Gluten-Free.
Apart from making these for breakfast and tea-time snacks, I love including oats in our diet by making these easy wholesome healthy peanut butter oatmeal cookies and vegan banana muffins. Oh!! Have you tried oatmeal in savory recipes yet? I love adding oatmeal to soups and pancakes as well. Try this oatmeal vegetable soup and this Indian-style oat chickpea flour pancakes to believe it.
A healthy vegan and gluten-free treat for everyone!
Even though this cake doesn’t have any hidden dairy, butter, or all-purpose flour it is soft moist, and holds together. We don’t have gluten allergies but I love making bakes without gluten as they are much healthier and keeps our tummies happy.
Ingredient list to make the best and healthy almond oat cake
Each and every ingredient listed here is better for you instead of all-purpose flour, butter, and sugar-loaded bakes. Apart from oatmeal, I have used brown rice flour and chickpea flour but I have substitutes mentioned if you do not have either one.
Overripe Bananas – The sweetness of the batter will depend on how ripe your bananas are. I prefer black peel super ripe bananas for my banana bread and cakes. If your bananas aren’t ripe enough you will have to increase the quantity of sugar accordingly.
Rolled Oats or Flour – I make my own oat flour by blending organic old-fashioned oats also known as rolled oats in a blender or a grinder until fine powder-like consistency. You may use store-bought flour as well. I haven’t tried this recipe with steel-cut oats.
Organic Blanched Almond Flour – Almond flour is full of protein and adds structure to the cake. Almond flour is nothing but soaked almonds dried and skin peeled off. Then it is ground to a very fine powder. It doesn’t have any other flour mixed in. I use almond flour from Costco. Do not use almond meals.
Brown Rice Or White Rice Flour – It gives more structure to the cake as opposed to just oats. The cake pieces can stand on their own and not fall apart. Remember we are making a vegan no eggs and gluten-free no flour cake. It needs to hold up. You can swap it with white rice flour or chickpea flour as well.
Besan/ Chickpea Flour – I try to include chickpea flour in our daily meals for so many reasons. It is rich in soluble fiber and protein. Besan is a great alternative to all-purpose flour it has a low glycemic index as well. It even acts as a great binder for this cake to hold it together because we are not using eggs. It is morphed so well in this recipe that you can’t even taste it in the cake.
Flaxseed Meal – This husky stuff is awesome. If you are following my recipes you know how much I love using flax in everything. Flaxseed meal vegan and rich in protein, antioxidants plus an amazing amount of omega 3. It is an excellent egg replacer, kinda great glue for your gluten-free cake to prevent it from falling apart.
Jaggery – Jaggery is a better sweetener option for you than the processed sugar. Being an Indian, I use it a lot in my cooking and baking. If it is not accessible then you can use coconut sugar or sugar in raw. If you seriously want to keep it sugar-free then use the natural sweetener of your choice. I would highly recommend Monkfruit. It is the closest you can get to real sugar taste.
Avocado Oil – One of the healthier oil choices for your cake. Adding oil will keep this oatmeal cake moist and soft for days even if it is refrigerated. You can do melted coconut oil or any flavorless oil of your choice.
Baking powder and soda – We have to use a combination of both to get a fluffy and soft cake.
Chocolate chips – A little bit of chocolate brightens every cake. I have used Enjoy life vegan dark chocolate- chips in the batter and topped it with some semi-sweet chocolate chunks on my son’s demand. You can skip chocolate completely.
Vanilla – Always use pure vanilla extract for great flavor. Imitation isn’t recommended.
Cinnamon – Banana + Oatmeal + Cinnamon is like a match made in heaven. Use it to pack more flavor in the cake. You may skip it or sub it with pumpkin spice or cardamom.
Easy Hack To Make Oat Flour At Home
Oat flour is nothing but finely ground oats. If you have old-fashioned rolled oats at home then simply run it in a blender for few seconds to turn it into a fine powder and you are all set. No need to sift the oats for this recipe. A few big granules are fine. I grind a big batch of oats and store it in an airtight jar so that it is ready to use without blending it every time the recipe calls for it.
Steps in making Vegan & Gluten-Free Banana Oatmeal Cake
- Before starting with the recipe
- Preheat the oven to 350 deg F, 180 degrees C
- Lightly spray oil on the base and sides of one 7” or 8” pan. Dust it all over with flour. Line the base with parchment paper. Keep aside.
- Making flaxseed gel
- Warm water for 20 seconds in the microwave, stir in the flaxseed meal and let it rest for 5-7 minutes. It will gel and be ready to use in 5 minutes.
- Using a manual or electric whisk all liquid ingredients plus sugar in one bowl
- Add all dry ingredients as mentioned in another bowl and mix well with a spoon.
- Now add the liquid mixture to the dry and whisk for 10-15 seconds until lump-free.
- Fold in the chocolate chips and stir well.
- Now pour the batter into the prepared pan and top it with rolled oats and extra chocolate.
- Tap the pan gently on the surface to get rid of any air bubbles.
- Bake it in a preheated oven for 30-35 minutes or until a toothpick inserted comes out clean.
- Once done, rest it on the counter until completely cooled down. Run a butter knife around the edges of the cake and turn it over a wired rack.
- Now turn the cake again right side up.
- Enjoy it warm or cold. Store leftovers in the fridge.
Use these substitutes and still make this healthy cake
Sweetener of choice –You can swap jaggery with sugar in raw or coconut sugar. Using regular sugar works as well but it will not be healthy anymore.
Swapping flour – Use an equal amount of rice flour or cornstarch instead of chickpea flour or besan.
Chocolate – Use your favorite dark chocolate chopped, chips or chunks. You may use semi-sweet as well. Milk chocolate would be too sweet.
Oil – You may use melted coconut oil or oil of your choice instead of avocado.
Chocolate – You may toss in dark chocolate chopped, chunks or chips, doesn’t matter. Make sure it is dairy-free. But if you are planning not to use any then add ¼th cup extra jaggery to sweeten your cake. Or simply drizzle some maple or agave on the slice just before eating.
Flavor enhancer – You may add a little more cinnamon, pumpkin spice, cardamom, or chai spice mix to make this cake more heartwarming on colder days. Swap vanilla with orange extract if you desire.
Make this oatmeal cake without sugar
Use a zero-calorie sweetener of your choice. I love Lakanto monk fruit and erythritol combination in my sugar-free bakes. It tastes closer to the actual sugar and is zero calories. Vegan, gluten-free, and Keto friendly too. Always read the package for appropriate substitution.
Important tips to keep in mind
Mix wet ingredients well
It is important to whisk liquid ingredients with sugar until the oil is completely emulsified and not floating on the top. This will avoid the cake to be oily after cooling down.
A toothpick is your best friend
As every oven and baking pan is different you will have to make sure that the cake has cooked through. Always test by inserting a toothpick in your cake right in the center and one of the sides to see if it is done. No one likes a raw cake. The toothpick should come out with few or no crumbs but not sticky batter.
Let the cake cool down completely
As we are topping this cake with chocolate chips, you will have to let the cake cool down completely before turning it upside down on a cooling rack. Or else the chocolate will smush. Or you could double line the pan with a parchment overhang to remove the cake. A springform pan works great for cakes with toppings.
Alternate appropriate pan sizes that work!
- I have used a 7” square pan. You can do an 8” square or a round pan as well.
- If you want to turn them into muffins then use a cupcake pan and you will get about 10 pieces. Cook time will be 18-20 minutes for turning them into healthy cupcakes.
- If you are using standard muffin pans then you may get 6 banana oatmeal muffins with a cook time of 22-25 minutes.
- You can double the recipe to fit a 9*13 pan or cut the recipe into half to fit a 6” pan.
Best way to store this snacking cake
It stays well at room temperature for up to 2 days or in the fridge for a week. Make sure to keep it in a covered container or else the cake will dry out.
Can you freeze the banana oatmeal cake?
- You can freeze individual slices spaced out in a flat freezer-safe airtight container.
- Thaw it overnight in the fridge or 2 hours at room temperature
I love this banana oat cake recipe because it –
- Is a good make ahead of time lunch box snack
- Keeps you full for a longer time
- Is a delicious breakfast option
- Pleases toddlers, kids, and adults alike
- Is a great option for gluten-sensitive and dairy-free folks.
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Other snacking cake recipes you should try –
Eggless Whole Wheat Oat Strawberry Muffins
Let’ make Banana Oatmeal Cake Recipe
Healthy Banana Oatmeal Cake (Vegan+Gluten-Free)
Ingredients
To prepare flaxseed meal gel
- 2 tablespoons flaxseed meal
- 6 tablespoons warm water
Other Ingredients
To mix in one bowl
- ½ cup jaggery Or sugar of choice
- 2 medium-sized overripe bananas approx. ¾th cup measured smashed
- Prepared flaxseed meal gel
- ⅓ cup plant-based milk
- ⅓ cup avocado oil or of choice
- 1 teaspoon pure vanilla extract
To mix in another bowl (See notes for substitutes)
- 1 cup oat flour
- ½ cup almond flour
- ¼ cup brown rice flour
- 2 tablespoon Chickpea Flour Besan
- 1 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon optional
To mix in
- ½ cup dark chocolate chips
To top the cake (Optional)
- 2 tablespoons rolled oats
- ¼ cup chocolate chips or chunks optional
Instructions
Before starting with the recipe
- Preheat the oven to 350 deg F, 180 degrees C
- Lightly spray oil on the base and sides of one 7” or 8” pan. Dust it all over with flour. Line the base with parchment paper. Keep aside.
Making flaxseed gel
- Warm water for 20 seconds in the microwave, stir in the flaxseed meal and let it rest for 5-7 minutes. It will gel and be ready to use in 5 minutes.
- Using a manual or electric whisk all liquid ingredients plus sugar in one bowl
- Add all dry ingredients as mentioned in another bowl and mix well with a spoon.
- Now add the liquid mixture to the dry and whisk for 10-15 seconds until lump-free.
- Fold in the chocolate chips and stir well.
- Now pour the batter into the prepared pan and top it with rolled oats and extra chocolate.
- Tap the pan gently on the surface to get rid of any air bubbles.
- Bake it in a preheated oven for 30-35 minutes or until a toothpick inserted comes out clean.
- Once done, rest it on the counter until completely cooled down. Run a butter knife around the edges of the cake and turn it over a wired rack.
- Now turn the cake again right side up.
- Enjoy it warm or cold. Store leftovers in the fridge.
Notes
Easy Hack To Make Oat Flour At Home
Oat flour is nothing but finely ground oats. If you have old-fashioned rolled oats at home then simply run it in a blender for few seconds to turn it into a fine powder and you are all set. No need to sift the oats for this recipe. A few big granules are fine. I grind a big batch of oats and store it in an airtight jar so that it is ready to use without blending it every time the recipe calls for it.Use these substitutes and still make this healthy cake
Sweetener of choice -You can swap jaggery with sugar in raw or coconut sugar. Using regular sugar works as well but it will not be healthy anymore. I recommend a combo of erythritol and monk fruit for a sugar-free cake. Swapping flour - Use an equal amount of rice flour or cornstarch instead of chickpea flour or besan. Chocolate - Use your favorite dark chocolate chopped, chips or chunks. You may use semi-sweet as well. Milk chocolate would be too sweet. Oil – You may use melted coconut oil or oil of your choice instead of avocado. Chocolate – You may toss in dark chocolate chopped, chunks or chips, doesn’t matter. Make sure it is dairy-free. But if you are planning not to use any then add ¼th cup extra jaggery to sweeten your cake. Or simply drizzle some maple or agave on the slice just before eating. Flavor enhancer - You may add a little more cinnamon, pumpkin spice, cardamom, or chai spice mix to make this cake more heartwarming on colder days. Swap vanilla with orange extract if you desire.Important tips to keep in mind
Mix wet ingredients well It is important to whisk liquid ingredients with sugar until the oil is completely emulsified and not floating on the top. This will avoid the cake to be oily after cooling down. A toothpick is your best friend As every oven and baking pan is different you will have to make sure that the cake has cooked through. Always test by inserting a toothpick in your cake right in the center and one of the sides to see if it is done. No one likes a raw cake. The toothpick should come out with few or no crumbs but not sticky batter. Let the cake cool down completely As we are topping this cake with chocolate chips, you will have to let the cake cool down completely before turning it upside down on a cooling rack. Or else the chocolate will smush. Or you could double line the pan with a parchment overhang to remove the cake. A springform pan works great for cakes with toppings.Best way to store this snacking cake
It stays well at room temperature for up to 2 days or in the fridge for a week. Make sure to keep it in a covered container or else the cake will dry out.Can you freeze the banana oatmeal cake?
- You can freeze individual slices spaced out in a flat freezer-safe airtight container.
- Thaw it overnight in the fridge or 2 hours at room temperature
Alternate appropriate pan sizes that work!
- I have used a 7” square pan. You can do an 8” square or a round pan as well.
- If you want to turn them into muffins using a cupcake pan and you will get about 10 pieces. Cook time will be 18-20 minutes for turning them into healthy cupcakes.
- If you are using standard muffin pans then you may get 6 banana oatmeal muffins with a cook time of 22-25 minutes.
- You can double the recipe to fit a 9*13 pan or cut the recipe into half to fit a 6” pan.
Nutrition
Really good recipe, thanks! It turned out very moist!
Hi I tried this banana bread and it turned out amazingly well … similar to the picture Thank you so much for all the recipes you share I am sure they all are worth trying. PS this is the first time I baked something from scratch. Thank you
Oh wow!!! I am glad you could make it even if it is your first time baking. I hope you would continue to bake. Thank you for your lovely feedback Bhavna.
Hi
Lovely recipe will surely try it …Do we need to use the chickpea flour and the rice flour or is it either one of these.
Thanks
Hello Bhavna, I have used both as mentioned for diverse nutrition. If you don’t have any one of them then swap with the other flour.