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

 

  1. Boil up dates with water just covering, blend in food processor.
  1. Add the flour, almonds, and coconut to the food processor and blend.
  1. Pour in oil whilst the food processor is running. Then add milk, bicarbonate of soda and lemon juice.
  1. Scoop into a bowl and stir in the mashed bananas, walnuts, sultanas, poppy seeds and vanilla. Bake for 30 minutes at 180 degrees.

vegan_banana_cake