2 cups wholemeal and white spelt flour

1/3 cup dark cocoa or carob powder

A good pinch salt

1/3 cup rapadura or jaggery 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

2 tablespoon malt vinegar or apple cider vinegar

1 cup almond or oat milk or 1/2 cup yogurt and 1/2 cup water


Prepare cake tin and turn oven on to 350 F or 175C

Put all 5 dry ingredients into a bowl

Add the olive oil, beaten egg and mashed bananas and mix a little

Add malt vinegar and then water and mix really well and put into round cake tin approx 20cm across

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

Its usually 45 to 50 mins.

Tahinin 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!