Healthy Vegan Banana Choc Cinnamon Cake

My healthy vegan banana choc cinnamon cake, is a delicious moist organic cake recipe, which is low in sugar and combines the goodness of coconut oil, spelt flour and quinoa flakes.

This chocolate cake recipe is not very high in FODMAPS, but spelt does contain some gluten. Also by using ripe bananas, this is high in FODMAPs, so if you suffer from FODMAP intolerance, use unripe banana’s and gluten free flour.

Ingredients – Organic where possible

2 and a  1/3 cups of Spelt Flour

1 very large ripe Banana (2 medium or 3 small)

1/2 cups of Coconut Sugar

1/4 cup of raw Cacao Powder ( I use Power Super Foods)

1 cup of Quinoa Flakes

1 heaped tsp of Cinnamon Powder

1 flat tsp of Ginger Powder ( optional if you like a little spice)

2  and a 1/2  tsp of  Baking Powder

1 tsp of Bicarb

1 cup of  Coconut Milk

1 cup of  hot boiled kettle water.

4 tbsp of Coconut Oil

1 tbsp of Olive Oil

Method

Preheat Fan Forced Oven to 160

Line a glass Pyrex large oval or square baking dish with eco-friendly baking paper.

In a stainless steel or glass bowl, first mash up the banana into a puree with a potato masher.

Next add coconut milk, coconut oil, olive oil and boiled water and whisk vigorously with a fork or stainless steel hand whisk.

In another large bowl, add the rest of the ingredients and mix to combine thoroughly.

Pour the dry ingredients into the wet ingredients and stir with a fork or to combine till the mixture is smooth and lump free.

Pour the batter into your dish and bake for 50-60 mins.

Allow to first cool in the dish for 15 mins before turning out onto a wire rack.

Melt down in a double boiler some, organic, dark, fair-trade choc and pour over as icing.

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There are also plenty of other vegan & vegetarian recipes for you to enjoy here