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Vegan cherry and almond banana cake

This vegan cherry and almond banana cake can be baked in the oven or an air fryer. This cake is healthy – it’s sugar-free, oil-free, dairy-free and high in fiber. For a gluten-free version, make sure you’re using appropriate oats! It’s perfect for breakfast, afternoon tea or snacking during the day.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 ripe bananas
  • 2 cups of rolled oats
  • ½ cup crushed almond flakes
  • ½ tsp ginger powder
  • ½ tsp cinnamon
  • 1 cup almond milk
  • 1 tsp vanilla extract
  • ½ cup chopped fresh cherries
  • ½ cup dried cherries and/or dates

Method
 

  1. Mash the bananas, then add the oats, almond flakes and spices.
  2. Add the vanilla and almond milk. Rest for about 10 minutes while you preheat the oven to 180°C, if you’re using the oven.
  3. Fold in the cherries & dates (if used). Add more milk, if the batter is too thick or add more oats, if it’s too runny.
  4. Transfer the batter to two small loaf tins or silicon moulds.
  5. Bake in the oven for about 30-35 minutes. If you’re using an air fryer, bake it for 20 minutes, then take the cake out of the tin, turn it upside down and bake it for a further 10 minutes.
  6. Let the cake cool, then serve.