With all this time on my hands I’m spending far too much time procastibaking in the kitchen which also means I’m eating….a lot.
But it’s all worth it for this amazing Banana & Tahini Chocolate Fudge Cake which is so easy to make, a great way to use up those brown skinned bananas and tastes incredible.
I may have eaten half of it within about an hour of making it oops!
This cake is vegan, gluten free, and refined sugar free so makes a wonderful wholesome cake to add to any afternoon and actually the kids will love making it and the best bit because it’s vegan, you can lick the bowl and spoon…my favourite part.
Banana & Tahini Chocolates Fudge Cake
1 cup oat flour
1/4 cup buckwheat flour (you could use all oat flour)
1/2 cup cacao powder
1 tsp baking powder
1 tsp bicarbonate of sode
1/3 cup coconut sugar
3 ripe bananas mashed
1/4 cup tahini
1/4 cup extra virgin olive oil
1/4 cup milk
2 tsp Apple cider vinegar
1/4 cup boiling water
In a bowl combine the flours, cacao powder, baking powder, bicarbonate of soda and coconut sugar and mix together.
Add the mashed banana, oil, milk and apple cider vinegar and mix together.
Pour over the boiling water and mix gently.
Pour the mixture into a lined 9” square baking pan and pop into a pre heated oven at 170c for approximately 20-25 minutes until a skewer inserted comes out clean.
Remove from the oven and allow to cool.
1/4 cup cacao powder
3 tbsp maple syrup
Up to 2tbsp milk
In a food processed add the avocado, cacao powder Andy maple syrup and begin the whizz adding in enough milk to loosen the frosting until you get a soft spreadable frosting consistency.
Once the cake is cooled, spread the frosting over the top and cut into squares and enjoy.