It’s been a while since I posted a cake recipe – but I think you’ll like this one. A delicious combination of sweet bananas, tahini, ground almonds and my secret cake ingredient – chestnuts. Sound good?
I think it’s such a delicious mix of flavours which are enhanced by a creamy coconut tahini topping and gooey warm berries.
It’s also incredibly easy to make – just a matter of adding all the ingredients to a food processor, blitzing, spooning into a baking tray, baking and voila!
As it’s made with buckwheat flour it’s completely gluten free, vegan of course and sweetened with a little coconut sugar and medjool dates.
Did you know that I have a new cookbook?
It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!
Here's a sneak peak...
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