Cake: 

​

Preparation:

​

1. Preheat oven to 180ºc and grease a medium bundt tin or line/grease a loaf or round cake tin.

2. Add the dry ingredients to a large mixing bowl and stir to combine. 

3. Add the wet ingredients to a blender and blend until smooth. 

4. Pour the banana mixture into the flour mixture and stir to create a thick cake batter. 

5. Turn the batter into the cake tin and smooth the top with the back of a spoon. 

6. Place the cake in the centre rack in the oven. 

7. Back for approx 50-60 minutes or until a skewer comes out dry when inserted in the centre or it bounces back when pressed in the centre. 

8. Baking times will differ with different cake tins and ovens. 

9. Allow to stand for approximately 10-15 minutes then turn onto a wire rack to finish cooling. 

Chocolate Frosting:

Preparation:

1. Add the dates, cashews and boiled water to a bowl and let stand for 2 hours. Overnight is better if you don't have a high powered blender. 

2. Add all ingredients minus the cacao powder to a blender and blend until super smooth and creamy. This can take a while but persevere, the smoother it is the better the end result. If your blender has a tamper use it so that it doesn't burn out. 

3. add the cacao powder and blend through until you reach a smooth creamy consistency.  

4. Once the cake has cooled properly smother it with the frosting and devour! 

5. If there is any left, it stores well in the fridge. :-) 

NOTES & TIPS:

• Coconut sugar is now available in most supermarkets in the sugar section. 

• Turbinado or brown sugar would be fine if you don't have coconut sugar.

• Alternative flours you can try are almond flour or store bought oat flour. Use 1 1/2 to 2 tsp baking powder per cup of flour. If you do this you will also need to adjust sweetness. Add 1/2 cup soaked dates to the wet mix 

• I use the organic cacao powder from Woolworths.