in Recipes

Vegan semolina cake with bananas and almonds

updated

Spread the love

Ingredients for 1 servings:

  • 100 g almonds, ground
  • 100 g soft wheat semolina
  • 300 g spelt flour type 630
  • 1 packet of baking powder
  • 100 g sugar
  • 1 packet of vanilla sugar
  • 2 bananas, very ripe
  • 500 ml oat milk (oat drink)
  • Fat for the mold
  • Breadcrumbs for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

low-fat, for a 26 cm springform pan

Combine the first six ingredients. Mash the bananas and add them, along with the oat milk. Mix everything thoroughly with a whisk. The batter will be very runny. Pour the batter into a greased and breadcrumbed 26 cm springform pan. Bake in a preheated oven at 175°C (350°F) on the middle rack for about 40 minutes. Let cool slightly and then remove from the pan.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Vegan semolina cake with bananas and almonds

Carrot halva