Cut the cake into 8 slices for just 1 point per slice (one slice is pictured):
  • 75g blitzed porridge oats or oat-bran
  • 1 tsp baking powder
  • 1 tsp mixed spice
  • 1 tsp vanilla paste or vanilla extract
  • 2 mashed bananas
  • egg replacer
  • 60g soya yogurt
  • 20g soya spread
  • 10ml agave nectar
  • 12g cacao
  • 10ml soya milk


  1. Pre-heat the oven to 180c.
  2. Mix the dry ingredients.
  3. Mash the bananas and beat in the egg replacer, yogurt, and spread (I melted mine in the microwave).
  4. Spray a 1lb loaf tin with low cal spray and put  2/3 of the mixture in the tin.
  5. To the remaining third, add the agave nectar and cacao. Add a splash of milk to ‘loosen’ and pour in the loaf tin. Swirl to marble.
  6. Cook for around 30 minutes, until a skewer comes out clean.  Leave in the tin for 5 minutes, then turn out on a wire tray to cool.
Mr B ( non vegan) loves this too.  I’ve no idea if it freezes as it doesn’t last long enough to find out!  Enjoy!

Please let me know what you think: