This cake I’m going to make more often! It’s very healthy, sugar and gluten-free and vegan of course. I made this cake to use for food prepping to go to work and eat for a couple of days but this cake was sooooo delicious that it survived only two days. After my raw vegan challenge, I went straight to baking this cake and it was not only super delicious but also very easy and quick to make

Ingredients:

• 3/4 cup buckwheat flour
• 1/2 cup coconut sugar
• 1 tsp baking powder
• 1/4 tsp Himalaya salt
• 1 tbsp flaxseed soaked for at least 10 minutes in 2 tbsp water
• 1/3 cup melted unrefined coconut oil
• 1/2 tsp vanilla extract
• between 3/4 – 1 cup mashed very ripe bananas
• 1/3 cup raisins
• between 1/4 – 2/4 chopped pecans

Instructions:

1. preheat oven to 350F or 180C and oil a metal baking pan like the one I used with my recipe “Vegan strawberry cheesecake“.
2. In a large bowl whisk together flour, sugar, baking powder and salt.
3. Add flaxseed, oil, and vanilla to the flour mixture and stir with a wooden spoon until everything is blended. Gently add the bananas and pecans and stir.
4. Spread mixture evenly in prepared pan. Bake in preheated oven for 35 to 40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in the pan in the oven. Serve warm or at room temperature.

Storage:

You can store the cake at room temperature in a foil or plastic wrap for 3 days.

If you try this dish, let me know by giving me a comment below. I would really appreciate it.

• Voeding