If you are doing veganuary, or perhaps just trying to eat a little healthier this month, then this is the bake for you! As well as being a vegan cake, it is also gluten, dairy and refined sugar free. It is described as a breakfast loaf, but I think it makes a great mid-afternoon snack too, if you serve it warm and topped with nut butter.
I have not done many vegan bakes before as I always struggled to find a suitable egg replacement. After doing some research, I found this recipe which uses 'flax eggs'. I did actually try and put a flax egg on my Ocado shop, but didn't realise that it is not actually an 'egg', but rather something you can make yourself by simply using 1 tablespoon of flax seed mixed with 2.5 tablespoons of water and allowing it to rest for 5 minutes and thicken. You could just use hen's eggs if you wanted to in this recipe, but why not try a 'flax egg' instead to increase those healthy omega-3's and fibre into your bake.
It is best to use bananas as ripe as possible for this bake as it provides the sweetness alongside the honey/maple syrup.
This is a quick bake to do as it doesn't involve getting out the mixer and therefore there is less washing up - win! You just use two bowls for your wet and dry ingredients and mix together before adding the blueberries.
Recipe
1. Preheat the oven to 180 degrees centigrade. Line a 2 pound loaf tin.
2. In a large bowl, mash 3 small ripe bananas (or 2 large).
3. Whisk in 2 flax eggs, 2 tbsp almond milk, 1 tsp vanilla extract, 4 tbsp melted coconut oil and 4 tbsp honey or maple syrup.
4. In another bowl, mix together 200g buckwheat flour, 50g oats, 1 tsp cinnamon, 1.5 tsp bicarbonate of soda and 0.5 tsp baking powder.
5. Fold the dry ingredients into the wet and stir through 150g blueberries.
6. Pour into the tin and sprinkle the top with a few oats.
7. Bake for 45 minutes. Cool in the tin for 10 minutes before turning out onto a rack.
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