These vegan cakes are gooey on the inside and crispy on the outside. They contain whole grain, nuts, and are free from oil and refined carbs: they’re sweetened with blackstrap molasses and fruit. If you don’t like the slight liquorice-y bitterness of blackstrap you can substitute with date syrup.
Free from: oil, soya
This is a vegan recipe
- 1 medium banana (mashed)
- 1 tbsp blackstrap molasses
- 1 tbsp plant milk
- 2 heaped tbsp nut butter
- 2 medjool dates (pitted and finely chopped)
- 1/2 cup raisins (or other dried fruit)
- 1 cup porridge oats
- 1/4 cup ground almonds
- 1 tbsp plain whole wheat flour
Mash the banana and add the blackstrap molasses, nut butter and plant milk. Mix thoroughly.
To the banana mixture add dried fruit and mix again.
Now mix in the oats, ground almonds and flour. The mixture will be thick.
Blob onto a lined baking tray: the more uneven they are the more crispy bits you’ll get! Bake at 175C for about 15 minutes. They're done when they start to brown slightly on the outside.