Soak the linseeds in the water for about 5 minutes until the water has been absorbed and it has gone a little jelly like.
1 tbsp flax, 2 tbsp water
Meanwhile, cream the coconut oil and sugar until well combined, then mash in the banana.
70 g coconut oil, 130 g coconut sugar, 1 large banana
Stir well, then beat in the soaked linseeds.
Sieve in the dry ingredients, then add the nectar and vinegar. Stir until just combined.
200 g chickpea flour, 50 g cocoa powder, 1 ½ baking powder, ¼ tsp bicarbonate of soda (baking soda), 1 pinch sea salt, 2 tbsp coconut nectar, 1 tbsp apple cider vinegar
Spoon into a 23 cm round silicone cake mould or tin and bake at 180℃ (350℉, Gas 4) for about 35 minutes when the cake should be risen and a skewer inserted into the middle comes out clean. Turn onto a rack to cool.
Chocolate Glaze
Melt the remaining coconut oil with the chocolate and nectar in a pan over very low heat.
25 g 100% chocolate, 20 g coconut oil, 2 tbsp coconut nectar
Stir until just combined.
Remove from the heat, allow to cool slightly, then pour over the cooled cake.
Scatter some coconut flakes over the top, if liked.
a small handful coconut flakes
Notes
Makes one 23cm round cake.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.