Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
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
mins
Cook time:
30
minutes
mins
8-10 servings
No ratings yet
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
Pin Recipe
Share on Facebook
If you recreate this recipe, tag me on Instagram:
@rebelrecipes
or
#rebelrecipes
for a chance to be featured.