Vegan Choc Peanut Butter Cake

A giant, gluten & dairy free baked pancake made for sharing. Perfect for a Sunday brunch with loved ones. From the book 'The Yogic kitchen' by Jody Vassallo.

1. Preheat oven to 180°C. Grease and line a heart-shaped cake tin or 22cm springform tin with baking paper.
2. Place the almond meal, coconut, coconut sugar, cacao, buckwheat flour, baking powder and chia seeds into a bowl and stir to combine.
3. Combine the peanut butter, banana and coconut water, then fold into the dry ingredients.
   Spoon the mixture into the prepared tin and bake for 40–50 minutes or until a skewer comes out mostly clean when inserted in the centre. (It will be slightly moist because of the nature of the cake.)
4. Allow to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.
5. To make the topping, place the banana, cacao, maple syrup and tahini into a food processor and process until smooth and creamy.
6. Spread over the cooled cake, top with the flaked coconut and drizzle with the maple syrup.

1 cup (100 g) organic almond meal
1 cup (100 g) organic desiccated coconut
½ cup (125 g) organic coconut sugar
½ cup (85 g) organic cacao powder
3 tbsp organic buckwheat flour
2 tsp aluminium free baking powder
2 tbsp organic chia seeds
2 tsp organic peanut butter or hulled tahini
1 cup mashed ripe banana (about 3 small bananas)
1 cup (250 ml) organic coconut water
TOPPING
1 ripe banana
2 tbsp organic cacao powder
2 tbsp organic maple syrup
1 tbsp organic hulled tahini
Organic coconut flakes, serve
Organic maple syrup, to serve

SHORT DESCRIPTION

DESCRIPTION

INGREDIENTS