Whole Food Vegan Cakes: Blob Cakes
In our house we call these whole food vegan cakes ‘blob cakes’. My mum referred to them as ‘rock cakes’ when she tried them. Whatever you call them they are tasty and good for you. What’s not to like?!
Blob cakes are blobs of fruit, wholegrains and nuts with a little blackstrap molasses. There’s no refined sugar or oil in there. Blackstrap molasses is one of the healthiest sweeteners you can get: it is the byproduct of cane sugar production, and the nutrients of the sugar cane are concentrated in the molasses (for a comparison of sweeteners, I’d recommend this article by Dr Greger). I use blackstrap molasses made by the company ‘Meridian’.
If you want to give these cakes a go, but haven’t got any blackstrap molasses in the cupboard, then you can use pretty much any liquid sweetener. I’ve made them successfully with date syrup or barley malt extract instead of the molasses. If you buy some blackstrap molasses then here’s another recipe for you to try: blackstrap cocoa
Gluten, wheat free: use suitable oats and replace wheat flour with buckwheat or brown rice flour
Nut free: replace nut butter with pumpkin or sunflower seed butter; use shelled hemp seeds instead of chopped nuts
Soya free: use suitable plant milk or water
This is a vegan recipe
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- 1 medium banana (mashed)
- 1 tbsp blackstrap molasses
- 1 tbsp plant milk or water
- 2 heaped tbsp nut butter
- 2 medjool dates (pitted and finely chopped)
- 1/2 cup raisins (or other dried fruit)
- 1 cup rolled oats
- 1/4 cup chopped nuts, flaked almonds or shelled hemp seeds
- 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, nuts and flour. The mixture will be thick.
Blob the mixture 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.