This cake is very moist and the icing is bloody delicious. So yes, it's good. It's really, really good.
- 1 cup (100 g) almond meal
- 1 cup (100 g) desiccated coconut
- 1/2 cup (125 g) coconut sugar
- 1/2 cup (85 g) cacao powder
- 3 tbsp buckwheat flour
- 2 tsp baking powder
- 2 tbsp chia seeds
- 2 tsp peanut butter or hulled tahini
- 1 cup mashed ripe banana (about 3 small bananas)
- 1 cup (250 ml) coconut water
- 1 ripe banana
- 2 tbsp cacao
- 2 tbsp maple syrup
- 1 tbsp hulled tahini
- flaked coconut, serve
- maple syrup, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 10 minutes
1. Preheat oven to 180°C. Grease and line a heart-shaped cake tin or 22cm springform tin with baking paper.
2. Place the almond meal, coconut, coconut sugar, cacao, buckwheat flour, baking powder and chia seeds into a bowl and stir to combine.
3. Combine the peanut butter, banana and coconut water, then fold into the dry ingredients.
4. Spoon the mixture into the prepared tin and bake for 40–50 minutes or until a skewer comes out mostly clean when inserted in the centre. (It will be slightly moist because of the nature of the cake.)
5. Cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.
6. To make the topping, place the banana, cacao, maple syrup and tahini into a food processor and process until smooth and creamy.
7. Spread over the cooled cake, top with the flaked coconut and drizzle with the maple syrup.
This recipe is from The Yogic Kitchen by Jody Vassallo (HQ Non-Fiction, $39.99). Photography by Luisa Brimble.