For All Gluten Free Vegan Desserts Lovers 🙂
Gluten-Free Vegan Double Chocolate Banana Cake topped with Tahini Caramel.
Ingredients (15 x 9 x 7 cm loaf tin)
*1cup=240ml, 1Tbsp=15ml
*No Substitution Suggestions Unless Specified.
CAKE
• 2 Tbsp flaxseed meal + 5 Tbsp water
• 2 medium very ripe bananas
• 3 Tbsp soy milk (sub plant milk)
• 3 Tbsp maple syrup
• 1 tsp vanilla extract
• 2 tsp apple cider vinegar
[dry]
• ¾ cup buckwheat flour
• ½ cup GF oat flour
• ¼ cup almond flour
• 3 Tbsp cacao powder
• 1 Tbsp carob powder (sub more cacao powder)
• 2 tsp baking powder
• 1 tsp baking soda
• ¼ cup vegan dark chocolate chips (or chopped nuts)
FROSTING (optional)
• 70g pitted Medjool dates, roughly chopped (soft, juicy dates)
• ¼ cup hulled tahini
• 3 Tbsp coconut cream
• ½ tsp ground cinnamon
• Pinch sea salt
Instructions
1. CAKE: In a large mixing bowl, add the ground flax seeds and water and let rest for 5 mins to activate (thicken).
2. Then add very riped bananas and mash well with a fork. You want it pretty smooth. Then add plant milk, apple cider vinegar, maple syrup, and vanilla extract whisk to combine.
3. Add all dry ingredients except chocolate chips to the bowl and stir to combine. (No lumps remaining). The batter should be smooth and pretty thick.
4. Fold in the dark chocolate chips and stir to combine.
5. Pour into the pan and smooth.
6. Bake at 170˚C / 340˚F for 35 – 40 mins. (A toothpick should come out clean).
7. Let cool in the pan for at least 20 mins and let cool completely before cutting.
8. FROSTING: Add all ingredients to a blender and blend until perfectly smooth and creamy. Place in the fridge for 15 mins to firm up.
*You can double the batch for a standard pan.
#vegan #plantbased #glutenfree
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