Yes. I just used the word “healthy” to describe cake, and if you don’t believe me, read on.
This cake is whole wheat– it’s made with whole-wheat pastry flour and wheat germ, both of which are great for you. Even better, there is no added fat in here. The moisture comes from those amazing bananas which are one of the healthiest fruits you can possibly eat, and from some almond milk.
The bananas also contribute a lot of the sweetness, and I used some maple syrup because I love it and because it adds even more flavor to an already delicious cake.
If you have a huge sweet tooth, and you’ve tried my other banana cakes before, like my Vegan Banana Bread and my Banana Cake, be warned that this cake is not as sweet as those are. But it is definitely healthier, and perfect for anyone looking for some sinful indulgence without feeling guilty as sin afterward.
Gotta run now, but here’s the recipe. Enjoy!
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More Vegan Cake Recipes from the blog:
Vegan Orange Cake with Orange Marmalade Buttercream
Vegan Lemon Poppy Seed Bundt Cake with a Lemon Glaze
Vegan Banana Cake with Peanut Butter Frosting
Gluten-Free Berry Almond Flour Cake
Vegan Chocolate Orange Bundt Cake
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Healthy Banana-Walnut Bundt Cake
Ingredients
- 3 cups whole wheat pastry flour
- 1 cup wheat germ
- 6 very ripe bananas , mashed
- 2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup sugar
- 1/2 cup maple syrup
- 3/4 cup almond milk
- 1 tbsp vanilla extract
- 1 cup walnuts , toasted lightly, then chopped
Instructions
- Mix the flour, wheat germ, baking soda and salt in a bowl.
- In another, larger bowl, whisk together the sugar, maple syrup, almond milk, mashed bananas and vanilla extract until well-mixed.
- Add the flour in three batches, stirring in the flour thoroughly after each addition.
- Pour into a bundt pan sprayed with oil (I just bought a
- silicone bundt pan
- which requires little to no oil, and the cake pops out beautifully without sticking). This is a thick batter, so smooth down the top before putting into the oven.
- Bake in a preheated 350-degree oven for 45 minutes or until a toothpick inserted near the cake's center comes out clean.
- Cool thoroughly, unmold, dust with some confectioner's sugar if you like, then slice. Serve with some vegan whipped cream for some extra oomph, or just plain-- it's delicious either way.
Richa says
April 19, 2011 atthe cake looks very moist and droolworthy Vaishali! I dont like super sweet tooth achy cakes too.. this one sounds just about the right amount of sweet!
hows pubm doing.. or did i miss a recent update about her.
Priya says
April 19, 2011 atMarvellous bundt cake, very inviting..
Vaishali says
April 19, 2011 atHi Richa, thanks for asking about Pubm– I haven’t posted an update recently. She’s doing really great. She’s been through two chemo sessions now, and has gotten better after each one. She still limps, and the vet says she might never regain control of that leg because the tumor has likely killed the nerves, but she is active as ever and gets around the house very easily. And she doesn’t have any pain, which is great. We are so happy to have our girl back 🙂
Priya, thanks! 🙂
harini-jaya says
April 19, 2011 atgood one! I like it that no fat has been explicitly added!!
Now Serving says
April 20, 2011 atLooks really yummy – I tend to use honey and maple syrup or agave for my bakes too!
Pavani says
April 20, 2011 atCake looks healthy and awesome. I usually use Whole foods brand ww pastry flour and it quite smooth, but the last time I bought Hudson mills brand it had a lot pf bran in it. I think it is good, but I’m not sure how it will behave in cakes or soft pastries. What do you think and what brand do you use?
Champa says
April 20, 2011 atVery nice cake Vaishali.
Vaishali says
April 20, 2011 atHariniJaya, NowServing, Thanks.
Pavani, I more often than not use the Whole Foods brand, as I did for this cake. I love it, with my only peeve being that I can only find it in 2-pound bags (not 5) at my neighborhood WF. I sometimes buy the Arrowhead Mills one too. I don’t think I’ve ever used the Hudson Mills flour.
Champa, Thanks.
Rajee Mani says
April 20, 2011 atDelicious cake Vaishali. I love banana bread any which way and 2 thumbs up to your healthful recipe. This is a keeper 🙂
Nithya says
April 20, 2011 atDelicious cake 🙂 looks so soft and nice 🙂
Richa says
April 20, 2011 atgreat news about Pubm!.hope she keeps getting all better. have a great spring you all
-Richa Hobby And More
VegSpinz says
April 21, 2011 atIt is amazing how much sweetness the bananas add- looks delicious!
Anonymous says
April 22, 2011 atThis looks soooo good! I’m currently observing Passover dietary restrictions, but come mid-next week I will be baking that delicious baby!
Thanks again for your unique blog-such great energy!
Paula
saravixen says
April 27, 2011 at1 word: YUMMY!
Karen's Vegan Kitchen says
April 27, 2011 atI have got to make this and bring it to work. I love to feed my co-workers vegan treats. This cake looks absolutely delish! Using maple syrup in baked goods is an absolute favorite of mine.
Gauri Radha गौरी राधा says
May 7, 2011 atLooks fantastic 🙂
Trish says
April 4, 2014 atI just made this today and have just now had a slice … WOW! I was a vegetarian for 30 years and then decided to go vegan. This is truly the BEST banana cake/loaf I’ve tasted … and I’ve made some pretty darn great banana cake/loaves in my years of baking. I would welcome anyone to challenge a better tasting, nutritious, healthier banana cake. I didn’t have any wheatgerm on hand so I used flaxseed meal instead. Thank you for this recipe! It’s definitely a keeper forever!