Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Chocolate Banashew aka Chocolate Banana Cashew Cake (vegan)

Chocolate Banana Cashew Cake

HealthyFry, Large Cakes, Vegan | 19th January 2017 | By

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.

Chocolate Banana Cashew 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.

Vegan Chocolate Banana Cashew Cake
Serves 6
Rich and fudgy vegan chocolate cake. Nutrient rich and delicious. Made with wholemeal spelt, cashew nut butter and unrefined sugar.
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Prep Time
25 min
Cook Time
35 min
Total Time
1 hr
Prep Time
25 min
Cook Time
35 min
Total Time
1 hr
Ingredients
  1. 50g coconut oil
  2. 100g rapadura (can use coconut sugar or dark muscovado)
  3. 1 ripe banana - sliced
  4. 2 tbsp cashew nut butter
  5. 1 tsp apple cider vinegar
  6. ½ tsp vanilla extract
  7. 100g wholemeal spelt flour
  8. ¾ tsp baking powder
  9. ⅛ tsp bicarbonate of soda
  10. 25g cocoa powder
  11. 75ml hot water
Chocolate Cashew Icing
  1. 10g coconut oil
  2. 1 tbsp cashew nut butter
  3. 1 tbsp maple syrup (more if you like a sweeter icing)
  4. ¼ tsp vanilla extract
  5. pinch Himalayan pink salt
  6. 25g dark chocolate (make sure it's vegan) - roughly chopped
Instructions
  1. In a large pan melt the coconut oil over a low heat.
  2. 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.
  3. Remove from the heat. Add the vanilla and cider and stir.
  4. Sift in the dry ingredients and gently stir, adding the water bit by bit as you go along.
  5. Line or oil the cake pan (or use a 15cm / 6" silicone mould or tin).
  6. Pre-warm the fryer as instructed
  7. Scrape the batter into the pan and cover with foil.
  8. 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.
  9. Remove the pan and allow to cool for ten minutes before turning out onto a wire rack to cool completely.
Chocolate Cashew Icing
  1. Melt the coconut oil in a pan over very low heat. Add all the other ingredients, except for the chocolate and stir until smooth.
  2. Remove from the heat - add the chocolate and stir until combined.
  3. Spread over the top of the cake.
  4. Scatter with dark chocolate shavings if wished.
Notes
  1. The cake is quite rich, so a little goes a long way.
  2. Double the quantities for a 20cm / 8" cake tin.
Tin and Thyme http://tinandthyme.uk/

 Other recipes for vegan chocolate cake you might like

We Should Cocoa LogoThis 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.

 

 

 

Recipe of the WeekI’m also sending it off to #RecipeoftheWeek at A Mummy Too.

 

 

The post contains affiliate links. Buying through a link will not cost you any more, but I will get a small commission. This helps keep Tin and Thyme blythe and blogging. Opinions are, as always, my own.

Chocolate Banana Cashew Cake (vegan)

Comments

  1. Leave a Reply

    Pinky boots
    19th January 2017

    This sound amazing< i know what i'll be doing this weekend! thank you x

    • Leave a Reply

      Choclette
      20th January 2017

      There’s nothing quite like a good baking session at the weekend 🙂

  2. Leave a Reply

    Becca @ Amuse Your Bouche
    19th January 2017

    Love the idea of a banashew cake!! Sounds yummy. I used to have an air fryer and really loved it, but this one seems so versatile since you can bake in it too!

    • Leave a Reply

      Choclette
      20th January 2017

      It’s not what I was expecting when I signed up to an air fryer. It’s great to have such versatility!

  3. Leave a Reply

    Lucy Parissi
    19th January 2017

    Ooh that airfryer sounds amazing! Never would have imagine you can bake in one. This looks delicious

    • Leave a Reply

      Choclette
      20th January 2017

      Thanks Lucy. No, cake making wasn’t what I had in mind when I heard about the air fryer 😉

  4. Leave a Reply

    Heidi Roberts
    19th January 2017

    I was craving a chocolate cake the other day and used coconut sugar and coconut flour.

    • Leave a Reply

      Choclette
      20th January 2017

      How did it work out Heidi. Coconut sugar is fab, but I find coconut flour on it’s own makes for a very heavy cake.

  5. Leave a Reply

    Janice
    19th January 2017

    I’m so impressed with this cake and that you made it in the air fryer. I’m super excited to try this myself and I love the banana cashew combination.

    • Leave a Reply

      Choclette
      20th January 2017

      Thanks Janice. Making cakes in it wasn’t what I originally had in mind, but it worked well. Have you tried yours out yet?

      • Leave a Reply

        Janice
        21st January 2017

        Yes, I’ve made a couple of things, it’s really easy to use.

        • Leave a Reply

          Choclette
          23rd January 2017

          Yes it is and I’m enjoying not having to turn the oven for just a few chips 😉

  6. Leave a Reply

    Poppy
    20th January 2017

    Oh my, Choclette… this may be my favourite of your vegan recipes! I am definitely making this! I love how the banana is cooked down with the fats and sugar, I bet it smells divine!
    Glad you are having fun with your new toy!!

    • Leave a Reply

      Choclette
      20th January 2017

      Thanks Poppy. Cake making in the air fryer wasn’t quite what I had in mind when I first heard of it, but it works well.

    • Leave a Reply

      Choclette
      20th January 2017

      Thanks Elinor. It’s really really good – or at least that’s what everyone said who tried it 😉

  7. Leave a Reply

    Kate - gluten free alchemist
    21st January 2017

    Cooking a cake in an air-fryer sounds very unusual. But your ‘banashew’ sounds amazing! Fantastic ingredients, although I’ve never heard of rapadura. Where do you find it? x

    • Leave a Reply

      Choclette
      23rd January 2017

      Thanks Kate. The beauty about making a cake in the air-fryer is not having to turn the oven on for only a small item. I used to buy rapadura from our local organic shop, but that sadly closed down. I now stock up whenever I happen to be passing a good health food shop.

  8. Leave a Reply

    Jan Bennett
    22nd January 2017

    Oh wow a healthy chocolate cake! Love that you can also bake in the HealthyFry.

    • Leave a Reply

      Choclette
      23rd January 2017

      I wasn’t expecting the Healthy Fry to come with a cake tin. It just had to be tried.

  9. Leave a Reply

    Jacqueline Meldrum
    22nd January 2017

    I know it says it can bake cakes, but I am still amazed! Wow Choclette! That looks and sounds amazing. Very impressed. Pinned, stumbled, tweeted and flipped.

    • Leave a Reply

      Choclette
      23rd January 2017

      Thanks Jac. It’s not quite what I thought I’d be doing with the air fryer, but it’s great that it’s so versatile. Looking forward to experimenting some more.

    • Leave a Reply

      Choclette
      23rd January 2017

      It really is Mina and made even better by including lots of nutritious foods.

  10. Leave a Reply

    Sarah
    24th January 2017

    oh my gosh this sounds wonderful. What a fab piece of kit too. Banoffee is one of my favourite treats but I love cashews, I just want a piece now!! 😛

    • Leave a Reply

      Choclette
      24th January 2017

      Thanks Sarah. It’s a fab combination and makes for a gorgeous cake 🙂

  11. Leave a Reply

    Tracy
    24th January 2017

    Amazing that you can bake a cake in the fryer – love this idea, am definitely going to attempt some vegan recipes this year!

    • Leave a Reply

      Choclette
      24th January 2017

      Yes, it was very exciting baking a cake in a fryer Tracy. I do love being a food blogger 🙂

  12. Leave a Reply

    Laura @ KneadWhine
    26th January 2017

    Oh Choclette – your cakes always look so delicious… and tempting! Cashew icing means healthy, right?

  13. Leave a Reply

    Vicki Montague
    27th January 2017

    Oh wow! This looks totally delicious and is right up my street. I think I might have to try it with my wholegrain gluten free flour blend…I think it would work a treat!

    • Leave a Reply

      Choclette
      27th January 2017

      Oh yes, I can see it working really well with your flour Vicki. Let me know how you get on.

  14. Leave a Reply

    Ciara Attwell
    27th January 2017

    This looks absolutely delicious. Its incredible that you can make so much in the HealthyFry. Its brilliant!

    • Leave a Reply

      Choclette
      28th January 2017

      Yes, I’m super impressed with it Ciara. Only trouble is I can’t stop eating chips!

  15. Leave a Reply

    Eb Gargano
    16th February 2017

    Wow – that airfryer sounds amazing – can’t believe you can make cakes in it too! I’m impressed. Great idea for a cake too – sounds delicious! 🙂 Eb x

  16. Leave a Reply

    Nadia
    19th February 2017

    Looks delicious! Great flavour combination 😀 love using nut butters to make healthy frosting 🙂

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