well. heeeey fit friends! i took a teeny, tiny break and recharged my blogging batteries and to put max effort into something i’m ridiculously crazy excited about. 6 days from now a dream that dropped into my spirit back in 2012 will become a reality. like, in real life!!! God continues to blown my entire mind throughout this process. i’m celebrating early with this here dairy-free, flour-free, low-sugar cake healthy vanilla banana bundt cake!
like you ever need a reason to eat cake tho.
i can say with full confidence that we are transitioning into a completely dairy-free household and it has never been easier these days. sooooo many options and alternatives out there now vs when i was growing up. heck, even just a few short years ago. that said, let’s talk about this super easy, non-dairy, 2 ingredient vanilla pb icing first
i took some So Delicious Coco Whip (i suggest using the regular version and not the light…it’s way too airy and doesn’t set as well)
and mixed it with this Peanut Butter & Co Vanilla powdered pb I walked up on randomly and couldn’t leave the grocery store without.
i combined a tub of the Coco Whip with about 2 heaping tbps of the powdered pb.
add more or less depending on your taste buds! i didn’t want the pb flavor to overpower the cake, so that amount was perfect. set it in the fridge and get crackin’ on the cake.
Vanilla Banana Bundt Cake
a dairy-free, flour-free, low-sugar healthy treat for my peanut butter & banana lovers!
Servings 12 | Prep Time 10 | Cook Time 30
- 1 3/4 cup oat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 2 whole eggs
- 1 cup ripe, mashed bananas
- 1 tsp vanilla extract
- 1/4 cup dairy-free vanilla coffee creamer
- 1/2 cup coconut oil
- 1/3 cup agave nectar
preheat oven to 325 degrees
combine oats, soda, powder, cinnamon, & salt well. (if you are making your own oat flour, add everything to your blender and blend until combined). dump into a large mixing bowl.
in a medium mixing bowl, combine agave nectar, coconut oil, bananas, creamer, vanilla, and eggs well.
add the wet ingredients onto the top of the dry ingredients. fold gently yet quickly until just combined.
pour mixture into your greased or non-stick coated bundt pan
bake for approx 30 minutes or until an inserted toothpick comes out clean
let cool completely before inverting onto a flat plate.
i usually put my pan into the fridge to speed up the process if need be! #cantwait
coat cake with icing and top with pecans (optional)
adapted from here.