Juicy Blueberry Banana Cake with Lupin Flour

This gluten-free and vegan cake is wonderfully moist and quick to make. Everything can be mixed together in a single bowl. It tastes best fresh from the oven. Recipe by Carmen Baumann, The Good Mood

05/03/2026

Ingredients

Ingredients for 4 portions

Dry Ingredients

60 g gluten-free flour

40 g sweet lupin flour

1 teaspoon flaxseed meal

1 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

a pinch of salt

Wet Ingredients

2 - 3 bananas (approx. 260 g)

25 g cashew butter and 80 ml water

4-5 tablespoon rice syrup

1 teaspoon vanilla extract

juice and zest of 1 lemon

Topping before Baking

175-200 g blueberries, fresh

2 - 3 tablespoon palm sugar

Topping after Baking

3 - 4 tablespoon rice syrup

5 drops vanilla extract

Preparation

Preheat the oven to 190°C.

Mash the bananas into a purée with a fork.

Then add the remaining wet ingredients and whisk until a homogeneous mixture forms.

Next add the dry ingredients listed above and whisk with a whisk until a smooth batter forms. Be careful not to mix for too long, as this can make the batter tough.

Pour the batter into the prepared cake pan 30x10cm.

Distribute the blueberries on the cake and drizzle the palm sugar over them.

Bake on the lowest rack with top heat for 50-60 minutes, until a skewer inserted into the center comes out clean.

To make the cake extra glossy and moist, mix some syrup and vanilla extract and drizzle over the still-warm cake. Serve with some toasted cashew pieces.