Make one 8” cake

I name for fast oats, which can sound annoying and you need to use old school oats with somewhat pulse in a meals processor or blender to interrupt them down a bit. If you’d like a nicer textured cake, much less dense, cake flour as a substitute right here will assist. If you don’t time your life to have brown bananas in time, canned pumpkin does the trick.

A excessive fats content material Greek yogurt is essential right here. Common yogurt or something runny is not going to work.

Egg Free: Make a flax egg by mixing the flaxmeal with a Tbsp. of water till it begins to thicken. The banana helps maintain issues, this doesn’t work as effectively with the pumpkin swap.

Gluten Free: Use a GF 1:1 flour instead of the entire wheat pastry flour.


1/2 cup maple syrup
1 Tbsp. lemon juice
3/4 cup mashed, overripe bananas (a few medium)
1/3 cup coconut oil, warmed
1 tsp. vanilla extract
2 eggs, room temp

1 cup all goal flour or cake flour
3/4 cup quick-cooking oats, or pulsed oats (blitzed in a meals processor or blender)
1 tsp. baking soda
1/2 tsp. cinnamon
pinch of sea salt


2 Tbsp. butter, room temp
2 Tbsp. cream cheese, room temp
6 oz. full-fat Greek yogurt
1 cup powdered sugar for a firmer frosting, maple works
sprint of vanilla extract


Preheat the oven to 350’. Grease and parchment line a 8” pan or three, 6-8” cake rounds (this may yield a lot thicker layers).

In a big mixing bowl, or stand mixer with paddle attachment, mix the maple, lemon, bananas, coconut oil, vanilla and eggs. Combine effectively to mix. Add the flour, pulsed oats, baking soda, cinnamon, salt, and provides it a couple of extra stirs to simply mix. Tip it into the pan and bake for half-hour, till cooked within the middle. Take away to chill fully.

In a mixer, mix the butter and cream cheese till clean and aerated a bit. Add the yogurt, powdered sugar, vanilla and blend till mixed and clean. This may be finished upfront and saved within the fridge for a couple of days. Chill to agency up it wanted.

In the event you’re leaving this as a 8” cake, simply frost and revel in. If making a smash cake, use a spherical tupperware, jar or bigger glass to get 2 to three circles from the cake and eat the scraps. Layer the truffles with some frosting between, after which over the perimeters and prime. The cake is simpler to work with whether it is chilly! It does should be saved within the fridge as soon as frosted!