Banana & Tahini Cake with Coconut Topping (vegan & gluten free)


To make the cake 

  • 3 ripe bananas mashed
  • 150g buckwheat flour
  • 100g ground almonds 
  • 2 tbsp ground flaxseeds 
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 3 tbsp coconut sugar 
  • 180g cooked chestnuts 
  • 175ml  almond milk 
  • 4 tbsp tahini 
  • 3 Medjool dates pitted 
  • 1 tbsp vanilla essence 
  • 1 tsp allspice 

For the coconut topping; 

  • 1/2 tsp Vanilla essence 
  • 4 tbsp coconut cream or coconut yogurt
  • 1 tsp coconut sugar or maple syrup 
  • 1 tbsp tahini 

For the blueberries; 

  • 125g blueberries 
  • 1 tsp coconut sugar or maple syrup
  • Splash water 


  1. Pre heat your oven to 180c. Line and grease a 20cm cake tin with coconut oil  
  2. Add all the ingredients to a food processor or high speed blender and blitz until you get a smooth batter and there are no lumps.
  3. Spoon the batter into the cake tin and bake for 25 minutes or until a skewer inserted into the middle comes out clean.
  4. Allow the cake cool for 10-15 minutes until turning out.

To make the coconut topping

  1. Mix all the ingredients in a bowl until well combined. Pop in the fridge to firm up while the cake is cooling.

To make the blueberries; 

  1. Add the blueberries, coconut sugar and a splash water to a saucepan. Heat until the blueberries have broken down a little. Set aside. 

To serve; 

  1. Smooth the coconut cream over the top of the cake, top with the warm blueberries. 

By: rebelrecipes

Leave a Reply

Your email address will not be published. Required fields are marked *