This has been a family favourite for a few weeks. Our youngest, who loves to bake, was wanting to bake something. She played around with some ingredients in the pantry and came up with an organic gluten free buckwheat banana cake and it turned out wonderful!

It is so quick to put together and could easily be an on-the-fly dessert for last minute guests. Besides being nutritious, it is moist and delicious to eat. I enjoyed a freshly baked warm slice with a lovely cup of green tea!

Here’s what you will need:

  • 3 organic eggs
  • 4 organic bananas
  • 1 1/4 cups of organic buckwheat flour
  • 1/4 light organic olive oil
  • 2 Tbsp organic coconut sugar
  • 1 tsp organic vanilla extract
  • 1 tsp organic cinnamon
  • 1/2 tsp organic all spice
  • 1/2 tsp organic baking soda
  • 1 tsp organic baking powder

Here’s how you put it together:

  1. Pre heat your oven to 180 degrees Celsius.
  2. Grease a cake tin with butter or line with parchment paper so the cake mixture wont stick to the bottom or the sides.
  3. Put all ingredients except the buckwheat flour into your blender or Thermomix and mix until well combined.
  4. Add the buckwheat flour and mix to combine.
  5. Pour the mixture into your cake tin.
  6. Place in the oven and bake for 30 minutes.
  7. Once cooked turn out onto a wire rack and allow to cool before icing.

While your cake is in the oven move onto making the icing!

Here’s what you will need:

  • 1 cup organic icing sugar
  • 2 Tbsp organic butter (cold)
  • 1 tsp organic cinnamon
  • 2 tsp organic vanilla extract
  • 1 Tbsp of filtered water

Here’s how you put it together:

  1. Put all ingredients into your blender or Thermomix and mix until well combined and smooth.
  2. Taste and see if you wish to add more of the spice or vanilla and mix through.
  3. Once the cake is cooled you can begin to apply the icing.
  4. Enjoy!

NOTE: Enjoy with a warm cuppa for afternoon tea or as a special dessert with our organic vegan ice cream.


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