This cake deliciously combines sweet bananas, tahini, ground almonds and my secret cake ingredient–chestnuts. It’s gooey and 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
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.
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More Recipes with Bananas, Tahini, Chestnuts or Blueberries
Almond Crepes with Warm Berries (Gluten Free)
Almond, Tahini, Raspberry Heart Biscuits (Gluten Free)
Baked Hispi Cabbage in Smoky Tomatoes and Tahini
Banana Blueberry Buckwheat Pancakes with Blueberry Compote, Coconut Yogurt and Toasted Walnuts
Banana Coconut Porridge
Discuss this Recipe with Niki
4 Responses
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?
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 xxxReply
What could I use instead of the chestnuts? Maybe boiled sweet potato?
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 xxReply
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