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


The cake is 10 servings:

Per slice: 14.5  grams of carbs per slice  (not bad for such a yummy treat!)

To serve

Agave syrup if you like

To Make:

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.