Banana & Tahini Cake with Coconut Topping (Gluten Free)

This cake deliciously combines sweet bananas, tahini, ground almonds and my secret cake ingredient–chestnuts. It’s gooey and moist and easy to make.

Banana & tahini cake with coconut topping (gluten free)

It’s been a while since I posted a cake recipe–but I think you’ll like this one. 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 viola!

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

Banana & tahini cake with coconut topping (gluten free)

Banana & Tahini Cake with Coconut Topping (Gluten Free)

This cake deliciously combines sweet bananas, tahini, ground almonds and my secret cake ingredient–chestnuts. It’s gooey and moist and easy to make.
Prep time: 20 minutes
Cook time: 30 minutes
8-10 servings
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Ingredients

For the cake

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

For the coconut topping

  • 1/2 tsp vanilla extract
  • 4 tbsp coconut cream or coconut yogurt
  • 1 tsp coconut sugar or maple syrup
  • 1 tbsp tahini

For the blueberries

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

Instructions

To make the cake

  • Pre heat your oven to 180c. Line and grease a 20cm cake tin with coconut oil.
  • 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.
  • Spoon the batter into the cake tin and bake for 25 minutes or until a skewer inserted into the middle comes out clean.
  • Allow the cake to cool for 10-15 minutes until turning out.

To make the coconut topping

  • 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

  • Add the blueberries, coconut sugar and a splash of water to a saucepan. Heat until the blueberries have broken down a little. Set aside.

To serve

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

More Recipes with Bananas, Tahini, Chestnuts or Blueberries

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4 Responses

  1. 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?

    1. 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

    1. 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

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