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Moist Banana Pudding Cake (Vegan + GF)

Self-Saucing Banana Pudding Cake

Author: Thomas
Easy and moist banana cake that makes its own cinnamon caramel sauce! Delicious served warm with a scoop of vanilla ice cream on top! Vegan + Gluten-free.
5 from 8 votes
Servings 6
Calories 319 kcal

Ingredients
  

  • 1 and ½ cup 140g oat flour
  • ½ cup 56g almond flour
  • cup 60g coconut sugar
  • 1 and ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup mashed banana about 2 and ½ bananas*
  • ½ cup 118ml almond milk
  • 2 tablespoon 30ml melted coconut oil
  • 1 teaspoon vanilla
  • ¾ cup 177ml water
  • ½ cup 90g coconut sugar

Instructions
 

  • Preheat oven to 350°F (175°C).
  • In a large bowl, whisk together the oat flour, almond flour, coconut sugar, baking powder, baking soda, cinnamon, and salt.
  • Add the mashed bananas, almond milk, melted coconut oil, and vanilla. Mix until well combined. The batter will be thick.
  • Pour the batter into a 10x7-inch baking dish and spread using a spoon to flatten. (I used this baking dish). Set aside.
  • In a small saucepan, warm the water over medium heat. Once warm, remove from heat and add the coconut sugar to the water. Whisk until the sugar is almost fully dissolved.
  • Slowly pour the sugar water over the pudding batter. I recommend pouring over the back of a spoon, this way you won't make holes in the batter and distribute it more evenly.
  • Bake for 25 minutes, or until the top looks cooked. Remove from heat and let cool 5-10 minutes. You will end up with a moist banana cake with a thick sauce at the bottom. Serve warm topped with vanilla ice cream.
  • This pudding cake will keep for up to 3 days covered in the refrigerator. To reheat: cover with foil and reheat in a 350°F preheated oven for 10 minutes.

Notes

*To mash bananas, peel them and place them on a deep plate. Use a fork to press down on the bananas. Alternatively, you can add them to a blender and blend on high speed until smooth.
Baking 25 minutes yields a very moist, almost sticky cake with a generous sauce on the bottom (my favorite!), but if you want it less saucy and a bit less pudding-like, bake for 30 minutes.

Nutrition

Serving: 1 (without ice cream)Calories: 319 kcalCarbohydrates: 54.7 gProtein: 5.3 gFat: 10.5 gFiber: 4.7 gSugar: 31.4 g
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