A delicious recipe for vegan cherry cake bites made using oats and bananas. Free from refined sugar.
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.
Why a healthy vegan cherry cake?
I love cherry cake and even the thought of one brings back memories of a buttery cake from a packet, stuffed full of bright red glacé cherries, which I often ate as a child.
Now that I’m vegan this cake isn’t suitable for me any more. Equally, now that I’m a mother I try to limit the amount of sugar that my children consume.
I don’t want to deny them cake though and it can in fact be a good dessert or snack for them to eat if it’s packed with nutritious ingredients. These vegan cherry cake bites are made with raisins, banana, oats and wholemeal flour and are sweetened by the fruit and by maple syrup.
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.
Here’s how to make vegan cherry cake bites:
Vegan cherry cake bites
- 200 g wholemeal flour
- 50 g oatmeal
- 1/2 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 100 ml water
- 100 ml maple syrup
- 100 ml sunflower oil
- 175 g raisins blended to a paste
- 2 ripe bananas mashed
- 100 g frozen cherries
Pre-heat the oven to 180°C(fan)/200°C/gas mark 6. 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.