2 1/2 cups blanched almond flour

1/3 cup organic cacao powder

2 eggs

1 tsp baking soda

1 tsp baking powder

1/4 tsp celtic salt

1 tsp cinnamon

1 tbsp apple cider vinegar

1/3 cup / 75 gms melted coconut oil

1/3 cup / 48 gms coconut sugar

1 1/2 cups / 400 gms mashed bananas

Frosting Ingredients:

2 tbsp coconut cream

1 tbsp cacao powder

2 tbsp coconut oil room temperature

2 tbsp coconut sugar

1/2 tsp vanilla


Heat the oven to 180C. In a bowl, mix almond flour, cacao powder, salt, cinnamon, baking powder and baking soda. In a bowl, whip the eggs, add coconut oil, coconut sugar, apple cider vnegar, stevia. Mix further. Now add the dry ingredients and mashed banana with a rubber spatula, gently folding in. Do not overmix as this is the secret to fluffy cake or muffins.

Place in a cake tin of your choice and bake for 40 min or until the skewer comes out clean. Let it cool a little.

Frosting – Whisk all the ingredients in a bowl, The consistency should be thick and easy to spread with a spatula.

Spread it evenly on the cake, cut and serve warm. Enjoy!

Ayurvedic Nutritional Properties:

This cake is moist and nutty.It has nourishing and grounding quality and great for people with vata and pitta constitution. It is a bit too rich for kapha constitutions and should be eaten only in moderation.