Banana Date & Walnut Cake with Peanut Butter Frosting
Makes: 1 medium to large cake
DF | GF | V
Cake:
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Ingredients:
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1 ½ cups LLWF Self Raising Flour
1 ½ cups coconut sugar
1/3 cup tapioca
1 tsp ground cinnamon
½ tsp mixed spice
½ cup walnut pieces
½ cup chopped pitted dates
2 ripe bananas
4 tbs aquafaba
1 tsp vanilla paste
1/3 cup olive or coconut oil
1 tbs apple cider vinegar
1 tbs chia
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Frosting:
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Ingredients:
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½ cup peanut butter
½ cup coconut oil
¼ cup maple syrup
1 1/4 cups ground coconut sugar
1/4 cup tapioca or arrowroot
1/8 cup nutmilk if needed.
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Cake:
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Preparation:
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Preheat oven to 180oc and grease a medium Bundt cake tin.
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Add flour, sugar, tapioca, cinnamon, mixed spice, walnuts and dates.
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Add the bananas, aquafaba, vanilla, oil, vinegar and chia then blend until smooth, light and fluffy.
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Add the wet mix to the dry mix and stir to combine.
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Spoon the mix into the Bundt pan and bake for approx. 25-30 minutes or until it springs back when gently pressed or a skewer comes out dry when inserted in the centre.
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Allow to cool for 10 minutes then turn onto a wire rack to cool completely before frosting.
Peanut Butter Frosting:
Preparation:
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Add the peanut butter, coconut oil and maple syrup to a high-speed blender and blend until smooth.
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Add the frosting and blend until thick and creamy.
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Alternatively you can turn the peanut butter mixture into a bowl and add the icing mixture then whisk through to create thick frosting.
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Thin with 1 tbs at a time if too thick.
NOTES & TIPS:
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Coconut sugar is now available in most supermarkets in the sugar section.
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Turbinado or brown sugar would be fine if you don't have coconut sugar.
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The finer you can get the coconut sugar for the frosting the smoother & fluffier your frosting will be.
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