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Chocolate Banana Cashew Cake (vegan)

Vegan Chocolate Banana Cashew Cake

Rich and fudgy vegan chocolate cake. Nutrient rich and delicious. Made with wholemeal spelt, cashew nut butter and unrefined sugar.
Course Afternoon Tea
Cuisine British
Keywords bananas, cake, cashew nut butter, chocolate, vegan
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6 slices
Author Choclette

Ingredients

  • 50 g coconut oil
  • 100 g 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
  • 100 g wholemeal spelt flour
  • ¾ tsp baking powder
  • tsp bicarbonate of soda
  • 25 g cocoa powder
  • 75 ml hot water

Chocolate Cashew Icing

  • 10 g 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
  • 25 g 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.

Recipe Notes

The cake is quite rich, so a little goes a long way.

Double the quantities for a 20cm / 8" cake tin.

Can be baked in a conventional oven at 180℃