½cupalmond flour (55 grams) refer notes for more details on how to make almond flour at home
¼cupoat flour/powdered oats (30 grams) take ¼ oats in a mixer jar and blend to a fine powder
¼cuprice flour(40 grams)
½teaspoonbaking powder
⅛teaspoonbaking soda
Wet Ingredients
1ripe banana medium sized
1tablespoonbrown sugar (can add more/less sugar and adjust as per taste)
¼cupoil
½teaspoonvanilla essence
1teaspoonapple cider vinegar
1-2teaspoonwater(add only if required)
Instructions
Grease 5 inch cake tin with oil/butter and line it with a parchment paper. 6 inch cake tin works fine as well.
Take ¼ oats in a mixer jar and blend to a fine powder.
In a wide bowl, take chopped banana and mash it with the help of a vegetable masher/fork. Alternatively, you can also puree it in a mixer/blender.
To it add oil, brown sugar and vanilla essence. Whisk well until sugar gets dissolved.
Before you mix dry ingredients with wet ingredients, preheat the oven to 180 degrees Celsius for 10 minutes.
Now place a sieve over the bowl and sift dry ingredients into it - almond flour, powdered oats, rice flour, baking powder and baking soda. Gently stir until everything gets mixed well.
Alternatively, you can also sift dry ingredients separately in another bowl and then add gradually to wet ingredients.
Mix and add about 1-2 teaspoon water gradually till you get a batter that can be dropped from the spatula. If required, then add little extra water. Do not add more water, this batter will be slightly thick as compared to other cake batter. Then add apple cider vinegar and mix.
Pour the batter into the tin. Tap 8-10 times just to level the mixture.
Bake at 180 degrees Celsius for about 26-30 minutes. Baking time will vary for every convection. Be alert and check after 25 minutes.
Remove from the oven insert a toothpick into the middle of the cake. If it comes out clean, cake is ready. If it doesn’t come out clean, bake for a few more minutes.
Cover and let it cool down for atleast 30 mins before demoulding. Once slightly cooled, invert on a wire rack. Remove parchment paper.
Cover the cake and allow it to cool completely for 3-4 hours before slicing.Dust with icing sugar and serve.
Video
Notes
How can I make almond flour at home ?
Take water in a wide pan and bring to a boil. Once it boils, switch off the flame and add ½ cup almonds. Let it remain for 2 minutes.
After 2 minutes, strain the almonds and wash under running water. Once it cools slightly, peel their skin.
Spread on a kitchen towel and let it dry for 1-2 hours. Once you feel they have semi-dried, then take them in a wide pan and dry roast on a medium flame for about 2-3 minutes. Just roast till all the moisture is evaporated and almonds are dry.
Remove in a plate and let it cool.
Once cool, grind them in a mixer. Pulse for 5-10 seconds, then stop. Do not blend at a stretch since almonds will release oil. Blend to a very fine powder. For a fine texture, you can sift the powdered almonds through a fine sieve to remove any leftover pieces or chunks of almonds.