• Prep-time: / Ready In:
  • Makes sixteen 2-inch squares

Made with naturally gluten-free yuca flour (aka cassava flour), this lightly sweet coffee cake can be served plain or dressed up with an easy-to-make drizzle topping. Look for yuca flour online and in health food stores.


  • 3 tablespoons unsweetened, unflavored plant-based milk
  • 2 tablespoons date paste
  • 1 teaspoon almond butter
  • ¼ teaspoon pure vanilla extract
  • 1 ripe banana
  • 1 cup unsweetened, unflavored plant-based milk
  • 1½ teaspoons flaxseed meal
  • 1½ teaspoons almond butter
  • 1½ teaspoons apple cider vinegar
  • 1 cup yuca flour (cassava flour)
  • ½ cup pure cane sugar
  • ¼ cup rolled oats
  • ¼ cup chopped walnuts
  • 1 teaspoon regular or sodium-free baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon orange zest
  • 1 teaspoon pure vanilla extract


  1. To make optional Drizzle Topping: In a blender combine all Drizzle Topping ingredients. Blend until smooth. If desired, transfer to a squeeze bottle or small resealable plastic bag. Chill until ready to use. If using the resealable bag, snip off a corner to make a small hole for drizzling.
  2. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper. In a blender combine banana, 1 cup of the plant-based milk, the flaxseed meal, 1½ tsp. of the almond butter, and the apple cider vinegar. Blend until smooth.
  3. In a bowl stir together the next seven ingredients (through cinnamon). Add milk mixture to flour mixture; mix well. Stir in orange zest and vanilla. Pour batter into prepared pan, spreading evenly.
  4. Bake 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack 30 minutes. Cover pan and refrigerate at least 2 hours. If desired, just before serving, add Drizzle Topping.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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