Gluten-Free Oat, Cocoa & Banana Cake

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Gluten-Free Oat, Cocoa & Banana Cake (No Sugar, No Butter)

Super moist, naturally sweetened, and perfect for breakfast or dessert!

Ingredients

  • 120 g rolled oats (1 ½ cups)
  • 250 ml hot milk of your choice (1 cup)
  • 2 medium ripe bananas
  • 2 eggs (or vegan egg substitute such as 2 flax eggs)
  • 4 tbsp cocoa or carob powder (≈45 g)
  • A pinch of salt
  • 1 tbsp baking powder
  • 40 g nuts, chopped (⅓ cup – walnuts, almonds, or hazelnuts work well)

Instructions

1. Pre-soak the oats

  1. Place the rolled oats in a mixing bowl.
  2. Pour the hot milk over the oats.
  3. Stir and let soak for 10 minutes to soften.

2. Prepare the wet mixture

  1. In a separate bowl, mash the ripe bananas until smooth.
  2. Add the eggs (or flax eggs) and whisk together until combined.

3. Combine everything

  1. Add the soaked oats to the banana–egg mixture.
  2. Add cocoa or carob powder, salt, and baking powder.
  3. Mix until a thick batter forms.
  4. Fold in the chopped nuts.

4. Bake

  1. Preheat the oven to 180°C / 360°F.
  2. Line a small loaf pan or baking dish with parchment paper or lightly grease it.
  3. Pour in the batter and smooth the top.
  4. Bake for 40 minutes, or until the top is set and a toothpick comes out clean.

5. Cool & Serve

Let it cool for at least 10–15 minutes before slicing.
Enjoy warm or chilled!

Optional Add-Ins

  • Vanilla extract
  • Cinnamon
  • Dark chocolate chips (sugar-free if needed)
  • Extra nuts on top for crunch

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