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Vegan semolina cake with bananas and almonds

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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.

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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.

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Vegan semolina cake with bananas and almonds