1 cup Mixed berries, fresh or frozen (blueberries, raspberries, strawberries)
2 tbsp Rolled oats (topping)
Calories
296 kcal
Protein
4g
Carbs
46g
Fat
12g
Fiber
6g
Sugar
17g
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Sarah M. · Melbourne, AU
Prep
1. Preheat the oven to 175°C (350°F) and line a 20 cm (8 inch) square or round pan with parchment paper, lightly oiling the sides. Stir the chia seeds and water together and let sit for 10 minutes until a thick gel forms.
3 tbsp Chia seeds,
9 tbsp Water (for chia gel)
2. Whisk the whole wheat flour, baking powder, baking soda, cinnamon and salt in a large bowl until evenly combined.
1.5 cup Whole wheat flour,
1.5 tsp Baking powder,
0.5 tsp Baking soda,
1 tsp Ground cinnamon,
0.2 tsp Salt
Make Batter
3. In another bowl, whisk the ripe banana, chia gel, brown sugar, neutral vegetable oil, plant-based milk, apple cider vinegar and vanilla extract until mostly smooth.
3 pieces Ripe banana, mashed,
0.5 cup Brown sugar,
0.3 cup Neutral vegetable oil,
0.5 cup Plant-based milk (oat or soy),
1 tbsp Apple cider vinegar,
1 tsp Vanilla extract
4. Pour the wet mixture into the dry ingredients and fold gently until just combined with no dry streaks; do not overmix. Gently fold in most of the mixed berries, keeping a small handful for the top.
1 cup Mixed berries, fresh or frozen (blueberries, raspberries, strawberries)
Bake
5. Scrape the batter into the prepared pan and smooth the top. Scatter the reserved berries and rolled oats over the surface. Bake for 35 to 40 minutes at 175°C (350°F), without opening the oven door in the first 15 minutes, until a toothpick comes out with moist crumbs.
1 cup Mixed berries, fresh or frozen (blueberries, raspberries, strawberries),
2 tbsp Rolled oats (topping)
Cool and Serve
6. Cool the cake in the pan for 15 minutes, then lift out onto a rack and cool for at least 20 minutes more before slicing into 8 pieces.
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