Vegan banana cake


banana-cake_resizedThis 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.