Banana & Tahini Cake with Coconut Topping (vegan & gluten free)

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. 
Enjoy xx

I'd love to know if you made this recipe.

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Info

 

  8-10 servings
  20 minutes preparation time
  30 minutes cook time

Ingredients

To make the cake 

  • 3 ripe bananas mashed
  • 150g buckwheat flour
  • 100g ground almonds 
  • 2 tbsp ground flaxseeds 
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 3 tbsp coconut sugar 
  • 180g cooked chestnuts 
  • 175ml  almond milk 
  • 4 tbsp tahini 
  • 3 Medjool dates pitted 
  • 1 tbsp vanilla essence 
  • 1 tsp allspice 

For the coconut topping; 

  • 1/2 tsp Vanilla essence 
  • 4 tbsp coconut cream or coconut yogurt
  • 1 tsp coconut sugar or maple syrup 
  • 1 tbsp tahini 

For the blueberries; 

  • 125g blueberries 
  • 1 tsp coconut sugar or maple syrup
  • Splash water 

Directions

  1. Pre heat your oven to 180c. Line and grease a 20cm cake tin with coconut oil  
  2. Add all the ingredients to a food processor or high speed blender and blitz until you get a smooth batter and there are no lumps.
  3. Spoon the batter into the cake tin and bake for 25 minutes or until a skewer inserted into the middle comes out clean.
  4. Allow the cake cool for 10-15 minutes until turning out.
To make the coconut topping
  1. Mix all the ingredients in a bowl until well combined. Pop in the fridge to firm up while the cake is cooling.
To make the blueberries; 
  1. Add the blueberries, coconut sugar and a splash water to a saucepan. Heat until the blueberries have broken down a little. Set aside. 

To serve; 

  1. Smooth the coconut cream over the top of the cake, top with the warm blueberries. 

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5 Comments

  1. Artemis on July 22, 2019 at 11:04 am

    What could I use instead of the chestnuts? Maybe boiled sweet potato?

    • Niki on July 22, 2019 at 5:26 pm

      Hi Artemis
      I haven’t tried, but I think that would work. I would maybe try a combination of sweet potato and more banana.
      Love
      Niki xx

  2. Ferhana on November 14, 2019 at 5:02 pm

    Hi,
    1. The cooked chestnuts – do they come in a tin in the UK?
    2. What are the black seeds sprinkled in the photo – is it black sesame seeds?

    • Niki on November 15, 2019 at 9:56 am

      Hi Ferhana
      The cooked chestnuts can be in a pack or a tin.
      And yes the black sprinkles are black sesame seeds – completely optional.
      Love
      Niki xxx

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Recipe Tags: banana cake cake tahini

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