Dry Ingredients
40 grams cocoa powder
175 grams plain flour, gluten free plain flour or spelt mix
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/4 tsp fine salt
Wet Ingredients
300g banana and Date Paste (weigh 1 banana and make up to 300 grams with date paste)
230 mls plant milk( I used Almond)
1 - 2 teaspoons vanilla extract or orange essence
1 Tablespoon cider vinegar
Grease and line bottom of an 8 inch/20 cm round baking tin, unless you have cake tin liners or are using a silicone baking mold
Heat oven to 180C/gas 4/160C Fan Oven
Whisk dry ingredients together in a bowl
Blend wet ingredients together until smooth. I use a jug and immersion blender
Pour wet onto dry and whisk together thoroughly
Pour into prepared tin and bake for 35 - 45 mins (takes 40 in my oven at 160C Fan) but since I have to keep the door shut with a kettlebell it might not be an entirely accurate picture and all ovens are different.
This cake is better made the day before you want to eat it.
Optional slightly decadent frosting
Melt 75 grams of dark chocolate in a bowl over a pan of simmering water, remove from heat and add 75 grams plant based yogurt of choice (I use the koka coconut one) and about 1 tablespoon maple syrup beat together thoroughly. When cooled enough to a good spreading consistency dollop on top of cake :)
Enjoy x
This cake is better made the day before you want to eat it.
Optional slightly decadent frosting
Melt 75 grams of dark chocolate in a bowl over a pan of simmering water, remove from heat and add 75 grams plant based yogurt of choice (I use the koka coconut one) and about 1 tablespoon maple syrup beat together thoroughly. When cooled enough to a good spreading consistency dollop on top of cake :)
Enjoy x
