This is such a yummy moist cake and always is such a favourite at our retreats and Gong Baths. It’s easy to make gluten-free too.
125g spelt flour (or use rice flour if you wanted it to be gluten-free)
75g ground almonds
100g coconut
175ml light oil
200g–250g chopped dates
100ml milk (your choice…almond/coconut.)
1tsp lemon juice
1 tsp bicarbonate of soda
2 mashed bananas
100g sultanas
100g walnuts
2 tbsp poppy seeds
1 tsp vanilla extract
Dollop maple syrup or honey
- Boil up dates with water just covering, blend in food processor.
- Add the flour, almonds, and coconut to the food processor and blend.
- Pour in oil whilst the food processor is running. Then add milk, bicarbonate of soda and lemon juice.
- Scoop into a bowl and stir in the mashed bananas, walnuts, sultanas, poppy seeds and vanilla. Bake for 30 minutes at 180 degrees.
