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Vegan oat and almond cake with fig jam

This vegan oat and almond cake with fig jam  has no oil or added sugar, so it’s quite healthy, particularly if you use home-made fig jam. When it’s cooled, you can frost it with plant-based cream-cheese mixed with jam, or just brush the top with some heated jam, mixed with a little orange juice. Perfect for breakfast or afternoon tea.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 ripe bananas
  • 1.5 cup rolled oats gluten-free, if needed
  • ½ cup ground almonds
  • About ½ cup almond milk
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 4 Tbsp fig jam

Method
 

  1. Preheat the oven to 180°C.
  2. Mash the bananas with a fork. Add the oats, ground almonds, spices and almond milk.Mix well.
  3. Add the fig jam and combine.
  4. Transfer the mixture into a mini loaf tin, lined with parchment paper, and bake for about 30-35 minutes, until golden.
  5. Alternatively, use an air fryer and bake for about 20-25 minutes.
  6. Let it rest in the tin, then transfer the cake to a wire rack to cool completely.