A friend of mine asked me to make a vegan cake. I felt a little out of my depth but knew that my Cup of this cup of that cake in my Beautiful food cook book has no dairy or eggs and that was a winner, so using that as the base recipe I set forward to create another yummy Vegan sweet treat.
This cake is very moist and the icing is bloody delicious, i love it when i surprise myself with new recipes after writing them for all the years. So enough rambling, here it is.
Vegan Chocolate peanut butter and coconut cake
1 cup almond meal
1 cup desiccated coconut
1/2 cup coconut sugar
1/2 cup cacao
3 tablespoons buckwheat flour
2 teaspoons baking powder
2 tablespoons chia seeds
2 tablespoons peanut butter
1 cup mashed banana
1 cup coconut water
1 ripe banana
2 tablespoons cacao
2 tablespoons maple syrup
1 tablespoons tahini
Preheat oven 180C. Grease and line a heart cake tin or 22cm spring with baking paper.
Put the almond meal, coconut, sugar, cacao, buckwheat flour, baking powder and chia seeds into a bowl and mix to combine.
Fold the peanut butter, banana and coconut water into the dry ingredients.
Spoon the mixture into the prepared tin and bake for 40-50 minutes or until firm, a skewer will still come out slightly moist when inserted into the centre just because of the nature of the cake.
Remove and allow to cool in tin for 5 minutes before turning out onto a wire rack to cool completely.
To make the topping
Place the banana, cacao, maple and tahini into a small food processor and process until smooth.
Spread over the cooled cake, top with flaked coconut and drizzle with a little extra maple syrup.