Gluten-free caramelized upside-down banana cake⎜simple and easy vegan oatmeal cake

This is my gluten-free version for the classic caramelized banana upside-down cake: made with oatmeal flour and brown sugar, much easier to make and in my opinion, even more, amazing than the regular version. Hope you enjoy it! Love, CJ
• (FOR A 20cm X 20cm / 8 INCHES X 8 INCHES BAKING TIN)
• 8-10 bananas (4-5 very ripe and 4-5 not so ripe)
• 1 tablespoon of white vinegar
• 1/3 cup of oil plus 1 tablespoon for greasing the baking tin
• 1/3 cup of plant-based milk
• 2 cups of oatmeal flour
• 1/3 of brown sugar
• 1 teaspoon of cinnamon
• 1/2 teaspoon of baking powder
• 1/2 tablespoon psyllium husk powder
• 1/3 cup of raisins
• 4-5 tablespoons of brown sugar


  • 1.
    Preheat the oven to 185℃ (365℉).
  • 2.
    In a bowl, mash the extra ripe bananas.
  • 3.
    Add the oil, milk, and vinegar. Mix well to combine.
  • 4.
    Now add the remainder of the ingredients except for the remainder of the bananas and the extra brown sugar. Mix well to combine.
  • 5.
    Grease a baking sheet, dust it with the extra brown sugar.
  • 6.
    Cut the remainder of the bananas (the ones not so ripe) in half, place it in the baking tin on top of the dusted brown sugar.
  • 7.
    Put it in the oven for 40 minutes. Serve it while still warm.
  • Print