This cake is wheat-free, vegan and wickedly moist.
- 1 tsp ground chia seeds
- 2 cups white spelt flour
- ½ cup rapadura (panela) sugar
- 1/3 tsp baking powder (gluten-free)
- 2 tsp baking soda (aluminium free)
- 4 ripe bananas, mashed
- ½ cup coconut yoghurt (or use 1/3 cup nut milk with 1 tbsp lemon juice; or natural dairy yoghurt if not vegan/intolerant)
- 100 ml macadamia nut oil or melted coconut oil, plus extra for greasing cake tin
- 1 tbsp apple cider vinegar (fermented, unpasteurised)
- 1 cup walnuts, roughly chopped, plus extra halves for decorating (optional)
- 1 batch of coconut frosting (optional)
Preheat oven to 180C/355F (160C/320F fan-forced)
Line and grease a 22cm springform cake tin
In a cup, mix the ground chia seeds with 45 ml water. Allow to stand for about 10 minutes, stirring occasionally.
In large bowl, combine flour, sugar, and baking powder and soda.
In a separate bowl, fold the chia mix, mashed banana, yogurt (nut milk/lemon juice), oil, and vinegar.
Pour the wet mix into the dry, and fold until mixed.
Fold in the chopped walnuts.
Pour mix into prepared tin, and cover tin with a sheet of foil or it will brown too quickly before fully cooking inside.
Bake for 50–60 minutes, or until a cake skewer comes out clean and the cake is firm in the middle.
Cool in tin for 5 minutes before removing and cooling on a wire rack.
Once cool, enjoy as is or frost it up with this coconut-lemon frosting and some walnut halves.
Lesh Karan 