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.
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.
Notes
8-10 servings