CHOCOLATE BANANA BUCKWHEAT CAKE W/ VEGAN DARK CHOCOLATE FROSTING

A quick post for a quick and easy cake recipe. I wasn't going to frost this cake but I only had half the quantity of bananas and forgot to sub them so I knew it would be a bit crumbly so a bit of extra love would help. Clémentine then got to work on decorating and now we have a pretty healthy cake that looks pretty too!

The frosting was a total experiment and I am really happy with it. Clementine gave it the nod of approval even though it is slightly bitter - think dark chocolate. If you find it not sweet enough you could experiment with using maple syrup or honey instead of rice malt syrup or perhaps coconut syrup. I did consider trying my luck at adding avocado to make it creamier and lighter in taste but I didn't have much cocoa to spare if it turned out dreadful!

CHOCOLATE BANANA BUCKWHEAT CAKE W/ VEGAN DARK CHOCOLATE FROSTING

recipe adapted from here

1 cup buckwheat flour

1/3 cacao/cocoa

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon sea salt

3-4 bananas

2 eggs

1 teaspoon vanilla extract

1/2 cup coconut sugar

6 tablespoons olive oil or coconut oil, melted

Preheat oven to 180C degrees

Grease and line with baking paper a 9" x 9" square cake tin

In a medium sized bowl add the first four dry ingredients and mix to combine

In a mixing jug or small bowl mash the bananas then add the wet ingredients and lightly beat with a spatula or wooden spoon.

Pour the wet mixture into the flour bowl and stir until just combined

Bake for approximately 25 mins, until a toothpick inserted in the middle comes out clean.

VEGAN BITTERSWEET CHOCOLATE FROSTING

You may need to adjust to taste, adding more cacao, nuttelex or syrup...one teaspoon at a time.

1/4 cup cacao/cocoa

1/4 cup nuttelex

1/4 rice malt syrup

1 teaspoon vanilla extract

1-2 teaspoons almond milk or other milk of choice

Sprinkles, optional

In a small bowl gently mix cocoa, nuttelex and syrup until it starts to come together

Add vanilla extract and beat well, gradually adding milk until you get a glossy and spreadable frosting.

Store cake at room temp in an air tight container for up to 4 days.