Banana cake with blueberries

Ingredients

Cake

• 3 medium bananas
• 3 tablespoons of maple syrup
• 3 teaspoons of no-egg mixed with water instead of 3 eggs
• 1 teaspoon of vanilla paste
• 1/4 cup coconut oil
• 1 cup of almond flour
• 1/4 cup of ground flaxseed
• 1/4 cup of coconut flakes
• ½ teaspoon of cinnamon

Chocolate cream

• 1 avocado
• 7 dates
• 2 ½ teaspoons of cocoa
• 1/4 cup of coconut milk

Blueberry cream

• 1 ½ cup cashews (soaked overnight)
• ⅓ cup of coconut milk
• 1 teaspoon of vanilla paste
• 2 tablespoons of maple syrup
• 7 tablespoons of frozen blueberries

Preparation

Banana cake

• Preheat oven to 160 degrees.
• Mix wet ingredients in a bowl (bananas, maple syrup, no-egg, vanilla paste, coconut oil)
• Mix dry ingredients (almond flour, ground flaxseed, coconut flakes and cinnamon)
• Mix dry ingredients with wet ingredients
• Brush a 20cm x 30cm baking tin with coconut oil
• Bake for about 35 minutes
• Take out to cool

Chocolate cream

• Blend the dates into a smooth paste using a blender
• Add the remaining ingredients and blend the date paste with a blender
• Put it in the fridge to cool

Blueberry cream

• Blend the cashews with a blender
• Add coconut milk, maple syrup and vanilla paste
• Blend to a smooth cream
• Divide the cream into 2 parts
• Add 4 teaspoons of blueberries to one part and blend to a smooth cream
• Set aside in the fridge
• Then add 2 teaspoons of blueberries to the remaining part and blend to a smooth cream
• Set aside in the fridge

• Using a cup or a round mold, cut 10-11 cm 3 discs
• Divide the chocolate cream in half and coat with the first half of the cream on the first cake circle
• Place another disc on the chocolate layer
• Then cover with the remainder of the chocolate cream the other circle
• Put the last circle of dough on top
• Use the spatula to apply the blueberry cream to the cake from the bottom, starting with the darker blueberry cream (so that the shading is slightly visible)
• Decorate the top of the cake with almond flakes and fresh blueberries.

Recipe by Marta Mytych. # 3 in our Best Recipe Contest.