I bought a new cake tin and wanted to make something to brighten up a very damp and rainy afternoon here.  Checking what I had in the cupboards, I decided to make this chocolate, banana and pecan cake which I then drizzled with melted chocolate.  It was delicious!

 

260g Sharpham Park Spelt flour

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon bicarbonate of soda

75g maple syrup

40g coconut palm sugar

200ml plant based milk (I use Alpro Organic Wholebean Soy Milk)

30g melted coconut oil (I use Biona Organic Odourless coconut oil)

½ teaspoon apple cider vinegar

1 teaspoon vanilla extract

4 medium bananas

½ cup chopped pecan nuts

½ cup chocolate chips

 

 

Preheat oven to 180 degrees Celsius.  Grease a cake tin with some coconut oil. Mash up your bananas with a fork, set to one side.  In a separate bowl mix together the spelt flour, baking powder, coconut palm sugar, salt and bicarb. In a jug or another bowl mix together the maple syrup, milk, melted coconut oil, apple cider vinegar, vanilla extract.  Pour into the flour bowl and mix together.  Stir in the bananas, pecan nuts and chocolate chips.  Pour into tin.  Bake for approximately 35 minutes.  For the chocolate frosting, I took some more of the chocolate chips, added some coconut palm sugar and coconut oil and melted it on the hob, then poured it over the cake.