I am in love with this vegan, banana and peanut banana low carb cake! it’s so tasty and moist, it’s hard to believe that it’s actually good for you!
1 cup almond meal (24 grams carbs)
1 cup desiccated coconut (12 grams carbs)
1/4 cup coconut sugar 53 grams carbs)
1/2 cup cacao
3 tablespoons buckwheat flour (5.3 grams carbs)
2 teaspoons baking powder
2 tablespoons chia seeds
2 tablespoons peanut butter (8 grams carbs)
1 cup mashed banana (27 grams carbs)
1 cup coconut water
1 ripe banana
2 tablespoons cacao
2 tablespoons agave syrup(16 grams carbs)
1 tablespoons tahini
TOTAL CARB CONTENT FOR ENTIRE CAKE: 145 grams
The cake is 10 servings:
Per slice: 14.5 grams of carbs per slice (not bad for such a yummy treat!)
Agave syrup if you like
Preheat oven 180C. Grease and line a cake tin
Put the almond meal, coconut, sugar, cacao, buckwheat flour, baking powder and chia seeds into a bowl and mix to combine.
Fold the peanut butter, banana and coconut water into the dry ingredients.
Spoon the mixture into the prepared tin and bake for 40-50 minutes or until firm, a skewer will still come out slightly moist when inserted into the centre just because of the nature of the cake.
Remove and allow to cool in tin for 5 minutes before turning out onto a wire rack to cool completely.
To make the topping
Place the banana, cacao, agave syrup and tahini into a small food processor and process until smooth.
Spread over the cooled cake and drizzle with a little extra agave syrup.