Vegan Strawberry Banana Carrot Cake is a naturally sweetened take on the traditional carrot cake without all the heavy cream cheese and sugar. This healthy, naturally sweet cake is also full of fiber, real food, and perfect for any breakfast or brunch!
One of my favorite things about spring’s arrival every year is all of the fresh ingredients found in springtime recipes. From bright green asparagus, bright orange carrots, and beautifully red strawberries, springtime foods just beg to be used up as much as possible!
So I couldn’t wait to share one of my latest healthy recipes with you that’s inspired by one of my favorite childhood recipes my mom and I used to make every single Easter.
Every single spring when I was little, my mom and I used to make this strawberry coconut cake each year for Easter. It was filled with (sweetened) shredded coconut, lots of white flour, and lots of sugar! So this year, I thought I’d create a much healthier version of that cake that’s perfect to serve for Easter and combine it with carrot cake in a brunch style cake to get the best of both worlds.
The result is a super satisfying, naturally sweet cake that’s not sickeningly sweet but one that also curbs my sweet tooth too.
The trick to making this cake so healthy is to eliminate the refined flour and refined sugar, but the trick to help this cake hold together is to use ground flax meal and ripe bananas. I also added bananas to this cake because they also help improve the flavor (and go great with strawberries!) and add sweetness naturally.
I also used some unsweetened applesauce (a great way to replace oil and some of the sugar all in one step), although I also think a touch of stevia (about 1/2 tsp. of NuNaturals pure stevia) helps improve the sweetness a bit more too if you want to add that in as well.
To make this cake even healthier, I used whole grain oat flour (homemade from whole grain rolled oats), coconut flour, whole grain buckwheat flour from Bob’s Red Mill, and just a few other ingredients. The result is a thick, delicious, and moist cake that is full of nutrition and naturally sweet goodness in every single bite!
Just be mindful, this is a denser cake (which I prefer), not a super light cake that has an airy texture. I find it’s much more satisfying this way anyway, plus it’s filled with healthy ingredients.
Vegan Strawberry Banana Breakfast Cake has a nutty flavor with a light sweetness and goes perfectly with fresh fruit (I love oranges) for breakfast or brunch, and it can even be made with fresh or frozen strawberries depending on what you have on hand.
The recipe for this delicious cake can be found over at SoFabFood where I am a featured contributor for the month. I hope you decide to give it a try, it’s full of plant-based goodness!
Get the recipe here, and let me know: what’s your favorite recipe to make at the beginning of spring every year?