Banana Date & Walnut Cake with Peanut Butter Frosting
Makes: 1 medium to large cake
DF | GF | V
1 ½ cups LLWF Self Raising Flour
1 ½ cups coconut sugar
1/3 cup tapioca
1 tsp ground cinnamon
½ tsp mixed spice
½ cup walnut pieces
½ cup chopped pitted dates
2 ripe bananas
4 tbs aquafaba
1 tsp vanilla paste
1/3 cup olive or coconut oil
1 tbs apple cider vinegar
1 tbs chia
½ cup peanut butter
½ cup coconut oil
¼ cup maple syrup
1 1/4 cups ground coconut sugar
1/4 cup tapioca or arrowroot
1/8 cup nutmilk if needed.
Preheat oven to 180oc and grease a medium Bundt cake tin.
Add flour, sugar, tapioca, cinnamon, mixed spice, walnuts and dates.
Add the bananas, aquafaba, vanilla, oil, vinegar and chia then blend until smooth, light and fluffy.
Add the wet mix to the dry mix and stir to combine.
Spoon the mix into the Bundt pan and bake for approx. 25-30 minutes or until it springs back when gently pressed or a skewer comes out dry when inserted in the centre.
Allow to cool for 10 minutes then turn onto a wire rack to cool completely before frosting.
Peanut Butter Frosting:
Add the peanut butter, coconut oil and maple syrup to a high-speed blender and blend until smooth.
Add the frosting and blend until thick and creamy.
Alternatively you can turn the peanut butter mixture into a bowl and add the icing mixture then whisk through to create thick frosting.
Thin with 1 tbs at a time if too thick.
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.
The finer you can get the coconut sugar for the frosting the smoother & fluffier your frosting will be.