Cinnamon Banana Cake

Ingredients

• 3 tbsp (about 21 g)flaxseed flour
• 1/3 cup (80 ml) + 1/4 cup (60 ml)unsweetened almond milk
• 1/4 cup (60 ml)coconut oil, melted
• 1mini cake tin
• 1 1/2 cups (about 180 g)spelt flour
• 1/4 cup (60 ml)unsweetened almond milk
• 1/2 cup (about 120 g)apple purée
• 3 tbsp (45 ml)agave syrup
• 1 tbsp (about 12 g)baking powder
• 1 tsp (about 5 g)bicarbonate of soda
• 1/2 tsp (about 1 g)cardamom
• 1 tsp (about 2.5 g)cinnamon
• 3/4 tsp (about 4 g)salt
• 3ripe bananas, mashed
• 100 gvegan chocolate

Instructions

1. 1

   Prepare the tin

   Preheat the oven to 180°C with the fan on. Grease the mini cake tin with coconut oil.

2. 2

   Mix the batter

   Stir the flaxseed flour with the almond milk until it forms a thick paste. Mix it with all the remaining ingredients until the batter is smooth, then pour it into the greased tin.

3. 3

   Bake the cake

   Bake for about 30 minutes. Check the centre with a wooden skewer; the cake is ready when the skewer comes out without wet batter sticking to it.

What is cinnamon banana cake?

This is a small, plant-based cake built around mashed ripe bananas, with cinnamon and cardamom for a warmly spiced flavour. Banana cakes have many home-baking variations, and this version uses flaxseed and almond milk rather than eggs or dairy.

Fruit purée and bananas bring moisture, while spelt flour gives the cake its structure. Vegan chocolate adds rich, sweet pockets that suit it for a festive bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2360 calories, 35g protein, 360g carbs, 100g fat.

The spelt flour, bananas and agave supply most of the carbohydrates, while coconut oil and chocolate contribute much of the fat. Spelt flour, flaxseed and chocolate provide some protein, though this cake is mainly a sweet bake rather than a protein-rich meal. For a more balanced plate, serve a smaller slice with unsweetened yoghurt or a handful of nuts.

The flaxseed mixture

Flax paste: mixing the flaxseed flour with almond milk first gives it time to thicken before it goes into the batter. The recipe uses this mixture as part of its egg-free structure.

Smooth batter: stir the ingredients together until no dry flour remains, but avoid prolonged mixing once combined.

Choosing the bananas

Ripe fruit: use bananas that are soft and well speckled, as they mash easily and bring sweetness and moisture to the cake. Crush them thoroughly so large pieces do not interrupt the batter.

Spice and chocolate

Warm spices: cinnamon provides the familiar flavour, while cardamom adds a fragrant note. Measure both before mixing so they are distributed evenly.

Chocolate: the recipe uses 100 g of vegan chocolate. Stir it through with the other ingredients so it is spread throughout the cake.

Baking and doneness

Oven setting: bake at 180°C with the fan on, as directed. Grease the mini tin first so the cake is easier to release after baking.

Skewer test: check after about 30 minutes by inserting a wooden skewer into the centre. If wet batter clings to it, continue baking and test again.

Serving the cake

Let the cake settle briefly before removing it from the tin, then serve it warm or at room temperature. It works well on its own or alongside unsweetened tea or coffee.

Recipe notes & tips

• Mash the bananas before measuring out the other ingredients to make mixing easier.
• Grease the tin thoroughly, including the corners, to help the cake release cleanly.
• Mix the flaxseed flour and almond milk until the paste is thick before adding it to the batter.
• Check the cake at about 30 minutes, since bake time can vary with the tin and oven.
• Let the cake cool a little before slicing so it has a chance to hold its shape.

Variations

• Extra cinnamon: add a little more cinnamon if you prefer a stronger spice flavour.
• Chopped chocolate: use chopped vegan chocolate for a mix of larger and smaller pieces.
• Nut topping: scatter chopped nuts over the batter before baking for added crunch.
• More cardamom: increase the cardamom slightly for a more aromatic cake.
• Different plant milk: replace the almond milk with another unsweetened plant milk.

Common mistakes to avoid

• Unripe bananas: they are harder to mash and less sweet, so choose soft, ripe fruit.
• Dry pockets: mix until the flour is incorporated and no dry patches remain.
• Sticking cake: grease the tin well before pouring in the batter.
• Guessing doneness: test the centre with a wooden skewer rather than relying only on the surface colour.
• Overbaking: begin checking at about 30 minutes and take the cake out once the skewer comes out without wet batter.

How to store

Once completely cool, store the cake in an airtight container in the fridge and eat within 3 days. Reheat individual portions briefly in the microwave or allow them to come to room temperature before serving.

Frequently asked questions