This delicious, moorish cake made with buckwheat flour and ground almonds is the perfect mid-afternoon treat! It’s effortlessly gluten free, low FODMAP refined sugar free and vegan without missing out on flavour. Due to the natural sweetness of the bananas you don’t need to add much coconut sugar to the recipe.
Marble cakes are so simple to make but always result in such a showstopping cake!
Serves 12
INGREDIENTS:
3 tbsp ground flaxseed
6 tbsp cold water
140g buckwheat flour (I used Clearsping)
120g ground almonds
2 tsp gluten free baking powder
350g peeled ripe bananas
50g melted coconut oil (I used Cocofina)
100g smooth peanut butter
50g coconut sugar
260ml unsweetened almond milk
30g cacao powder
FOR THE TOPPING:
50g melted coconut oil
20g cacao powder
2 tbsp maple syrup
Optional: cacao nibs & buckwheat groats to decorate
METHOD
- Combine the ground flaxseed with the cold water and leave it to thicken for 5 minutes
- Preheat the oven to 170oc
- Lightly grease a loaf tin with coconut oil and line the bottom with greaseproof paper
- Combine the buckwheat flour, ground almonds and baking powder together in a bowl
- Mash the bananas in a large bowl then add the flaxseed mixture, coconut oil, peanut butter, 200ml of the almond milk and coconut sugar
- Whisk for 1 minute using an electric whisk on high speed
- Add the bowl of dry ingredients before whisking for a further minute until you have a thick cake batter
- Separate half of the cake batter into another bowl and place it to one side
- Add the cacao powder and remaining 60ml almond milk to the large bowl before whisking for a final minute until smooth
- Alternatives spoonfuls of the two bowls of cake batter into the loaf tin until all the mixture is used
- Swirl a knife or skewer around in the cake batter to create a marble effect
- Bake the cake for 50-60 minutes it has risen and a skewer or knife comes out clean in the centre
- Leave the cake to cool in the tin before removing and placing it on a cooling rack to cool completely
- When the cake has cooled, mix together the melted coconut oil, cacao and maple syrup
- Leave the topping to thicken slightly before drizzling it all over the top of the cake
- Decorate with cacao nibs and buckwheat groats if using
