A ZWBF world exclusive, you might say. It’s also a total treat for those sticking out Veganuary (or if you’re vegan!).
Thanks to the coconut oil (instead of butter) and linseed (instead of eggs) this moist, delicious cake could fool the most discerning of tastebuds. And the absence of sugar makes it great for diabetics too.
🌿 Ingredients
- 1.5 tbs ground linseed 3 tbs warm water
- 2 medium sized ripe bananas
- 6 medjool dates (stones removed)
- 50g coconut oil
- Half avocado
- 190g self raising flour (normal or gluten free)
- 1/2 tsp bicarbonate of soda
- 1 tsp cinnamon
- Dehydrated orange slices
- 3 dates, stones removed and cut in half
- 6 sprigs of Rosemary
🔪 Method
Mix ground linseed with warm water and leave to sit for 6 minutes. Add to bananas, dates, coconut oil, avocado and blend in food processor.Stir in flour (let batter rest 30 min if gluten-free) and transfer to baking tin and bake at 180c for 30-40 mins or until skewer comes out clean.
Cool in tin and turn out upside down for a flatter surface that easier to decorate.
To decorate, slice orange and dry slowly in oven (70-100c) until dry or dehydrate in dehydrator/ air fryer. Arrange dehydrated orange slices, dates cut into quarters and sprigs of rosemary on top.
