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Cinnamon Swirl Pumpkin Banana Oat Cake (vegan, gluten-free, oil-free, refined sugar free)

This cinnamon swirl pumpkin banana oat cake is made with wholesome ingredients and can be enjoyed for breakfast or dessert. It's like cinnamon roll, meets pumpkin bread, meets banana bread all in one. The flavors are delicious and so cozy! 
Print Recipe
angled shot of cinnamon swirl pumpkin banana oat cake
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes

Ingredients

  • 1  flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
  • 2 super ripe bananas (medium to large size)
  • 1/2 cup pumpkin puree
  • 1/4 cup almond butter (or any nut/seed butter)
  • 1/3 cup pure maple syrup
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 2 cups oat flour (I just blend 2 cups of rolled oats until it turns into a flour)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp sea salt

cinnamon swirl

  • 1/3 cup coconut sugar (can sub brown sugar)
  • 1 Tbsp almond milk
  • 2 tsp cinnamon

Instructions

  • Preheat the oven to 350 degrees F. Grease a 10 inch cast iron skillet (or similar size) with coconut oil or avocado oil.
  • In a large bowl, make the flax egg by mixing the ground flaxseed with the water. Set aside to thicken for 5 minutes.
  • In a medium bowl, add the oat flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Whisk until well combined.
  • To the bowl with the flax eggs, add the ripe bananas and mash until smooth. Add the pumpkin, almond butter, vanilla, maple syrup, and apple cider vinegar. Whisk until well combined.
  • Add the dry ingredients to the wet. With a spatula, stir until combined, careful not to over mix! Pour batter into the cast iron skillet.
  • Make the cinnamon swirl by combining the coconut sugar, almond milk, and cinnamon in a small bowl. Put dollops of the cinnamon mixture all over the top of the batter. Lightly swirl it in the batter with a knife or toothpick.
  • Bake for 30 minutes or until a toothpick comes out clean. Let it cool for 30 minutes before eating. Enjoy warm with a dollop of coconut yogurt on top and a drizzle of maple syrup if desired. Store in an airtight container on the counter for up to 3 days.
Servings: 8