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Vegan Banana & Hazelnut Cake


This recipe is becoming a new favourite at tea break and it means that no-one has to miss out on cake! As with all our recipes, it's simple to make, and tastes amazing!

2 ripe bananas

80ml Yorkshire Rapeseed Oil

80ml oat milk

1 tbsp golden syrup

50g chopped hazelnuts

150g self raising flour

100g soft brown sugar

1 heaped tsp baking powder


Pre heat your oven to 160C fan/180C/350F.

Mash the bananas in a mixing bowl, add the Yorkshire Rapeseed Oil and oat milk and mix together. Add in the golden syrup and chopped hazelnuts and mix until combined into the batter. Add the rest of the ingredients into your bowl and mix thoroughly until you have a thick cake batter.

Oil and line a 22cm round cake tin. Fill with your batter and bake in the centre of your pre-heated oven for 50–60 mins, until an inserted skewer comes out clean.

Allow to cool in the tin for 10 mins, then turn out. Enjoy warm or cooled.