Chocolate Banashew aka Chocolate Banana Cashew Cake (vegan)
I have a new piece of Froothie equipment to play with. It’s an Optimum HealthyFry – a rapid air fryer that can bake cakes too. Who’d have thought it? I have used it for frying of course, but I couldn’t wait to try baking a cake in it. With my promise to bring you all things vegan this month, I have created this rich and fudgy chocolate banana cashew cake. Ladies and Gentleman, forget the banoffee, I give you banashew.
I knew the cake had to be a chocolate cake for We Should Cocoa, but what sort of chocolate cake? For some reason I had nut butter on my mind. I suddenly remembered the banana chocolate peanut butter cake I once made and what a good combination those three ingredients were. Then I thought of the cashew brownies that won a place in the Cranks recipe book and suddenly my vegan chocolate banana cashew cake was born. CT, being CT, promptly named it Banashew Cake.
Like most of my cakes, this chocolate banana cashew cake is made with nutrient rich whole foods. This one is even more nutritious than normal, even though it’s iced. It contains healthy fats, wholemeal spelt and cashew nut butter. I’ve used rapadura as the sweetener. This is an unrefined form of sugar that retains many of the cane sugar’s nutrients. It’s particularly high in iron, which as a vegetarian, I’m always slightly concerned about.
Vegan chocolate isn’t the easiest to find. Most dark chocolate is made in the same factories as milk chocolate and can be contaminated by dairy. Seed and Bean not only guarantee their dark chocolate to be vegan, but it’s organic as well. Vivani is not so easy to get hold of, but is also vegan and organic.
The cake is a fairly modest one as the tin size that comes with the Optimum HealthyFry is only 15cm / 6″ in diameter, but the quantities can easily be doubled for a more standard size. It’s quite a rich cake, so although it’s extremely delicious, a little goes a long way.
I have used the Optimum HealthyFry for purposes other than cake – honest! I’ll be writing a review and bringing you more recipes over the next month or so as part of #Jumpstart17. As a Froothie Ambassador, I can offer Tin and Thyme readers free P&P on any Froothie appliance – add 2483 free ambassador delivery to the comment box when ordering to get free postage and packing. Delivery will be credited back onto your card. The Optimum HealthyFryer is currently on offer at £149.
- 50g coconut oil
- 100g rapadura (can use coconut sugar or dark muscovado)
- 1 ripe banana - sliced
- 2 tbsp cashew nut butter
- 1 tsp apple cider vinegar
- ½ tsp vanilla extract
- 100g wholemeal spelt flour
- ¾ tsp baking powder
- ⅛ tsp bicarbonate of soda
- 25g cocoa powder
- 75ml hot water
- 10g coconut oil
- 1 tbsp cashew nut butter
- 1 tbsp maple syrup (more if you like a sweeter icing)
- ¼ tsp vanilla extract
- pinch Himalayan pink salt
- 25g dark chocolate (make sure it's vegan) - roughly chopped
- In a large pan melt the coconut oil over a low heat.
- Add the cashew nut butter, banana and rapadura and stir until the banana has more or less broken down and the mixture is almost smooth.
- Remove from the heat. Add the vanilla and cider and stir.
- Sift in the dry ingredients and gently stir, adding the water bit by bit as you go along.
- Line or oil the cake pan (or use a 15cm / 6" silicone mould or tin).
- Pre-warm the fryer as instructed
- Scrape the batter into the pan and cover with foil.
- Set the temperature to 170℃ and bake for 25 minutes. Remove the foil, set the timer for a further 10 minutes and bake until an inserted skewer comes out more or less clean. Alternatively bake in the middle of an oven following the same procedure as above.
- Remove the pan and allow to cool for ten minutes before turning out onto a wire rack to cool completely.
- Melt the coconut oil in a pan over very low heat. Add all the other ingredients, except for the chocolate and stir until smooth.
- Remove from the heat - add the chocolate and stir until combined.
- Spread over the top of the cake.
- Scatter with dark chocolate shavings if wished.
- The cake is quite rich, so a little goes a long way.
- Double the quantities for a 20cm / 8" cake tin.
Other recipes for vegan chocolate cake you might like
- Cannellini coconut chocolate cake via Tin and Thyme
- Chocolate courgette cupcakes via Tin and Thyme
- Chocolate orange cake (gf) via Nadia’s Healthy Kitchen
- Guinness chocolate cake with Irish Cream Frosting via Wallflower Kitchen
- Speculaas chocolate cake via Tin and Thyme
- Super fudgy chocolate cake via SuperGolden Bakes
This vegan chocolate banana cashew cake, aka banashew, is my entry to this month’s #WeShouldCocoa. If you’ve made anything with chocolate this month, do join in. You have until 28th January.
I’m also sending it off to #RecipeoftheWeek at A Mummy Too.
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