This recipe for fruity oat and cherry cake bites is both vegan and free from refined sugar. It uses the method for making vegan cake from the Honey & Co baking book that I used in my vegan banana bread.
It’s a very simple recipe to put together and the kids really enjoyed it as an after-school snack. It would be great in a lunch box or even for breakfast – in fact the oats make it perfect fare to start the day with.
It obviously doesn’t taste as sweet as a cake using ordinary sugar but the raisins, bananas and maple syrup do a great job of sweetening it. I’ve made it with wholemeal flour, but you could substitute plain white flour, or half and half if you prefer.
200g wholemeal flour
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
100ml maple syrup
100ml sunflower oil
175g raisins, blended to a paste
2 ripe bananas, mashed
100g frozen cherries
Pre-heat the oven to 180°C. Grease and base line a 20cm square cake tin.
Place the flour, oatmeal, bicarbonate of soda and cinnamon into a large mixing bowl and whisk to combine.
In a small saucepan gently heat the water, syrup and oil, stirring constantly, until a few bubbles start to appear on the surface. Remove from the heat and set aside while you mix the raisins and bananas together.
Pour the syrup mixture into the dry ingredients. Mix well, then fold in the raisin and banana mixture. Finally stir through the cherries.
Pour into the prepared cake tin and level the surface. Bake for 30-40 minutes until a skewer inserted into the centre comes out clean.
Leave to cool in the tin for a few minutes then carefully remove and cool completely on a wire rack.