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Raspberry & Nectarine Mini Cake (Vegan, Gluten, Oil, Nut & Sugar Free)

These raspberry and nectarine mini cakes are easy and quick to make and great to serve both for breakfast, as an afternoon snack or dessert.
Course Afternoon Snack, Breakfast, Dessert, Sweet Snack
Cuisine All around
Keyword Easy, Gluten-Free, Quick, Sugar Free, Vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2


  • 1 small Banana mashed
  • 3/4 dl Apple sauce
  • 1 dl Plant based milk (I used oat milk)
  • 5-6 drops Stevia vanilla drops
  • 2 1/2 dl Oat flour
  • 2-4 tbsp Sugar free granulated sweetener
  • 1/2 tsp Cinnamon
  • 1 1/2 tsp Baking powder
  • Pinch of salt
  • 1 Nectarine pitted and thinly sliced
  • 6-88-10 Raspberries


  • Preheat the oven to 200 degrees.
  • Combine mashed banana, apple sauce, milk and stevia drops in a bowl.
  • Add oat flour, granulated sweetener, cinnamon, baking powder and pinch of salt and mix until combined.
  • Pour into two small bowls, top with nectarine slices and raspberries. Bake for 18-21 minutes.
  • Serve as is, with milk, yogurt, ice cream or whipped cream.