Chocolate loaf cake by @mintyandbee
150g ground almonds
2 bananas (medium) very spotty and ripe
4 tablespoons tahini
4 tablespoons cocoa
4 tablespoons rice malt syrup
3 tablespoons grape molasses
2 tablespoons ground flax seed, 1/2 a cup of water (egg replacer) · Preheat your oven at 180 degrees Celsius · Using a food processor blitz all your almonds first until it becomes a fine meal. Then add in all your remaining ingredients excluding the flaxeggs and whiz through until all the mixture combines into a slight pasty thick texture.
· In the mean time, in a small bowl add in your ground flaxseed with half a cup of water and soak for 5 minutes stirring until it thickens slightly.
· As the final step add in your two flax eggs into your cake batter and whiz through your blender until all your ingredients have combined well.
· Place some baking paper into a cake tin and ensure that the sides of your tin are well greased.
· Bake for 20 minutes until a toothpick comes out clean and you are done! · Make sure that you remove the cake from the cake tin as soon as it cools completely. #bestofvegan
Shared by bestofvegan (Best Of Vegan) and selected for Featured.