• 2 cups wholemeal, white spelt flour or gluten free flour
  • 1/3 cup dark cocoa or carob powder
  • A good pinch salt
  • 1/3 cup coconut sugar plus 10 drops stevia or 1,1/2 cup soaked and pureed dates
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 2 large very ripe bananas well mashed
  • 115 gm or ¾ cup olive oil or coconut oil
  • 2 eggs beaten – optional 
  • 2 tablespoon lemon juice or apple cider vinegar
  • 1/2 cup non dairy milk


Prepare cake tin and turn oven on to 350 F or 175C.  Mix all 5 dry ingredients into a bowl. In a separate bowl mix oil, eggs, mashed bananas, vinegar. Gently fold the dry ingredients in. Pour into a cake tin.

Cook for 35 to 50 mins (depending on oven) till when you press it down lightly with your finger it pops up again.

Tahini Icing

  • 1 tablespoon Tahini
  • 1 tablespoon soft honey
  • 1 teaspoon dark cocoa
  • little warm water

Mix cocoa and warm water, then mix tahini and honey and taste. Apply over the cake with the help of a brush. Enjoy!