Coconut oil or butter for greasing the tin
Greaseproof paper to line the bottom
3 oz buckwheat flour
2 oz ground almonds
1 oz desiccated coconut
¾ tsp baking powder
¾ tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp cardamon seeds
¼ tsp ground nutmeg
½ tsp salt
4 oz sugar or coconut sugar
130 ml melted coconut oil
2 tbsp honey or agave syrup
1 tsp vanilla extract
2 ripe bananas
2 medium organic eggs (for vegan option replace with 4 tbs aquafaba)
For the cream icing
5 oz cashews
90 ml plant milk (oat or almond)
¼ tsp cinnamon or 2 drops cinnamon essential oil
1-2 tsp honey or agave syrup
Preheat the oven to 175°C/gas mark 4. Grease a 20cm cake tin and line the circle at the bottom with greaseproof paper and grease the paper.
Put the cashews for the icing in to hot water to soak while you make the cake.
Place the flour, ground almonds, baking powder, bicarbonate of soda, spices and salt into a mixing bowl and mix well ensuring there are no lumps.
Now take another mixing bowl and add the sugar/coconut sugar, coconut oil, honey/agave syrup and vanilla extract. Whisk together until well mixed then add one egg at a time and whisk until well mixed and a bit fluffy.
Add the oil and sugar mixture to the flour etc and fold in with a large metal spoon. Now mash the banana thoroughly, add to the mixture and fold again.
Add the batter to the tin and bake for 40-45 minutes or when a thin skewer comes out clean.
Turn the cake out of the tin and place on a rack to cool.
For the icing make a cinnamon cashew cream or simply serve with coconut yoghurt, delicious.
Cashew cream inspired by Lazy Cat Kitchen
Take your pre-soaked cashews
Put the cashews, cinnamon and milk into the food processor. Blend until very smooth. You will need to use the spatula to clean up a few times during this process. Now add the sweetener in small amounts and cream again.
Once the cake is cooled spread a thin layer of cashew cream over then cake, decorate with slices of banana and or raspberries and serve. Enjoy.