A wholegrain, oil free, vegan banana cake.
1 ½ cups wholemeal spelt flour
¾ cup almond meal
1 tsp baking powder
½ tsp baking soda
¾ tsp cinnamon
½ tsp ground nutmeg
¼ tsp fine salt
1 ½ cups (450g) pureed very ripe banana (about 4 bananas)
2/3 cup light soy milk
½ cup (150ml) pure maple syrup
2 tsp vanilla
1/2 cup (85g) unrefined coconut sugar
3/4 cup (190g) cooked sweet potato
1/3 cup (40g) cocoa powder
1/3 cup (85g) raw cashew or almond butter
2 tablespoons pure maple syrup (optional, to taste)
Plant milk (optional, to thin)
2 teaspoons vanilla
Preheat oven to 175°C.
Grease an 8 inch (20 cm) round cake pan by spraying with cooking oil. Place a circle of baking paper on the bottom to line.
In a large bowl, mix together the flour, almond meal, baking powder, baking soda, cinnamon, nutmeg and salt. Make sure there are no lumps.
Place the bananas into a blender and blend until smooth. Add the soy milk, maple syrup and vanilla and blend until combined. (If you don’t have a blender you can use a stick blender or mash the banana very well with a fork).
Add the banana mixture to the dry ingredients and fold until just combined (don’t overmix).
Pour batter into the cake pan and bake for 35-40 minutes, until lightly browned on top and a toothpick inserted in the centre comes out clean.
To make frosting, place the coconut sugar into blender or food processor and blend until fine. Add sweet potato, cocoa powder, cashew butter, maple syrup, 1–2 tablespoons of the plant milk, vanilla extract and salt and puree until very smooth.Taste, and add more maple syrup if desired, and also a little more milk if needed to thin. Scrape down the sides of the bowl. Puree until as smooth as possible. Transfer to a container and refrigerate until ready to use.
Notes Cake recipe adapted from Dreena Burton’s Banana Chocolate Mousse Cake https://dreenaburton.com/banana-chocolate-mousse-cake/
Chocolate frosting recipe adapted from Dreena Burton's Chocolate Sweets Frosting https://dreenaburton.com/sweet-potato-chocolate-cake/