Glutenfree & vegan no-chocolate cake with oat and almond flour
Eating a chocolate cake… For some it’s the most normal thing in the world. But what if you cant have gluten, dairy, eggs or even… chocolate! Then ever eating chocolate cake again seems impossible. But with a bit of creativity you can make something that comes very close! Oat and almond flour replace the wheat flour. Banana replaces the dairy and eggs. And carob replaces the cacao powder, together with coconut oil it becomes almost real chocolate.
Ingredients
- Bananas – Usually I use about 3 medium sized
- Oat flour – Make sure its glutenfree and not cross contaminated with gluten.
- Almond flour – This gives the cake some structure and air, because oat flour is quite dense.
- Coconut flower sugar – For sweetness and lightness.
- Carob – Substitution for chocolate.
- Coconut oil – Melted but not to hot.
- Baking powder – Make sure it’s corn and aluminum free. I like my cake a bit fluffy so I use one and a half tablespoon but you can do one if you want to limit the amount.
Carob and Medical Medium
The key element to create this no-chocolate cake is carob. Carob powder is made from the pods (the shell, not the seeds) of the carob or locust bean tree (Ceratonia siliqua). It tastes a lot like chocolate. Carob doesn’t contain any caffeine, like cocoa does, so it’s a great caffeine free chocolate substitute. Carob is not a healing food, but it’s a filler and definitely no no-food!
Other no-chocolate recipes
FAQ
Yes! It substitutes egg and dairy with banana.
Yes! Its vegan and it substitutes regular flour with gluten for glutenfree oat flour and almond flour. But it’s not fat and oilfree, because it has almond flour and coconut oil. So don’t have this for breakfast or on a cleanse!
No, oats are grains and almonds are nuts.
Oats are naturally glutenfree. But they are often processed in the same place as wheat or other gluten containing grains. So they can be cross contaminated. Always check the labels to see if they are guaranteed glutenfree.
No-chocolate cake with oat and almond flour
This recipe may contain
affiliate linksEquipment
- oven at 360F or 180C
- small cake tin
- 2 bowls
- fork
Ingredients
- 1½ cups bananas usually that's about 3 medium sized
- 1½ cups oat flour
- 1½ cups almond flour
- ¾ cup coconut flower sugar
- ¾ cup carob
- ¼ cup coconut oil
- 1 to 1½ tbsp baking powder (corn + aluminum free)
Instructions
- Preheat the oven at 360F or 180C. Prepare the tin with the parchment paper.
- Mix the flours with the sugar, carob and baking powder until there are no lumps.
- Mash the bananas and melt the coconut oil. Add to the flour mixture. Mix into a thick a sticky batter, almost dough.
- Scoop or fold into the tin and put in the oven for 45 minutes. Than check if nothing is burning you can leave it for another 5 minutes. Or even 10 minutes if you like a crispy crust.
Did you make this recipe or do you have any questions? Just leave a comment!
Have you made this with a flour that wasn’t nut based like oat flour?
Hi Shari,
No, not yet unfortunately. It’s half oat now, but 100% would be too dense. So almond makes it less dense. But I am considering to try rice, millet or cassava in the future. All those are also a bit less dense than the sticky and heavy oat. Maybe 1 cup oat, 1 cup millet and 1 cup rice. But those plans are still slow-bubbling in my head 😊
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