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This is the most wonderful no sugar and vegan cake. It’s doesn’t have frosting so is easy to box up and take on picnics. It makes the most amazing post wild swim snack too. Adapted from a recipe by Madeleine Shaw.
Ingredients
- coconut oil, for greasing (optional)
- 80ml maple syrup
- 4 ripe bananas, mashed
- 100g coconut oil, melted
- 1tsp vanilla extract
- 200g spelt flour or gluten-free flour
- 1tbsp chia seeds
- 1tsp baking powder
- ½tsp bicarbonate of soda
- pinch of salt
- 150g good-quality dark chocolate, chopped into small chunks or chips
- 125g peanut butter or almond butter
Method
- Preheat the oven to 170C. Grease a loaf tin with coconut oil or line with baking paper.
- Put the maple syrup, mashed banana, coconut oil, vanilla and sugar in a large bowl and mix well. In another bowl, stir together the flour, chia seeds, baking powder, bicarb and salt. Tip the flour mixture into the wet mixture in the first bowl and stir together well.
- Pour a quarter of the batter into the prepared loaf tin, then sprinkle a quarter of the chocolate chips over and dot a quarter of the nut butter on top in teaspoons. Repeat this layering with the rest of the mixture.
- Bake in the oven for 50 minutes until just cooked through and golden on top. You want this cake to be moist. Remove from the loaf tin and leave to cool on a wire rack, then slice and enjoy.
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