Gluten free Buckwheat Banana Cake
Hey there! Fancy a piece of a gluten free, super chocolatey banana cake? If so, you came to the right place! I can only say: mmmhhhhh…simply delicious and perfect for your next Sunday coffee table get together with friends and family. ♥
Gluten free Buckwheat Banana Cake
- 160g ground hazelnuts *Optional: Cashew, or walnuts*
- 150g buckwheat flour
- 3 tea spoons of baking soda
- 1 teaspoon of cinnamon
- 1 teaspoons of vanilla powder
- 220-250ml almond milk * Optional: Rice, cashew or soy milk*
- 60ml pear syrup *optional coconut blossom syrup, agave syrup, apple syrup*
- 60g coconut blossom sugar *Optional: can or palm sugar*
- 4 ripe bananas
- 200g chocolate * The best one is: Dark, organic chocolate or the company Rapunzel*
- 1 Fill one spring form with baking paper
Preheat the oven up to 180 degrees. Mash the banana with a fork. Mix the nuts with flour, baking soda, cinnamon, vanilla powder and salt. Afterwards mix the almond milk, the syrup, sugar and the banana mush within a bowl and stir it under the flour mix. Now fill the dough into the prepared form, spread it evenly with a spatula and shove it into the preheated oven at 180 degrees. Bake the cake for 45 minutes and let it cool down completely. Now melt the chocolate using a bain-marie and afterwards cover the cake with the melted chocolate. Divine;-)
Have lot’s of fun and enjoy;-)
Micha
Did you like this recipe or do you have any further questions? If so, please leave a comment.
Did you like this article or do you have any further questions? If so, please leave a comment.
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