Banana & Tahini Cake with Coconut Topping (Gluten Free)

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

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)

Prep time: 20

Cook time: 30

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
1½ 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.

Print Recipe

I'd love to hear your comments…

Ferhana

5 years ago Reply

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
  
  5 years ago Reply
  
  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
Artemis

5 years ago Reply

What could I use instead of the chestnuts? Maybe boiled sweet potato?
- Niki
  
  5 years ago Reply
  
  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