This is one of those recipes that happen when I sit inside a house on rainy days. Like several rainy days. And all I can think of is cake. And peanut butter. And chocolate.
Yes, these ingredients make an amazing cake. Thank you, rain 🙂 As always, this cake is vegan, gluten-free and without refined sugar.
It is a super sticky and rich cake, did I say it’s sticky? Don’t be fooled! I thought I could eat more than two pieces. But no, peanut butter is soooo filling! Don’t say I didn’t warn you 😉
Makes one 21cm bundt cake:
For the cake:
4 bananas (350g without peel)
1 heaped tablespoon psyllium fiber husk
1 3/4 cups (440ml) water
2 tablespoon coconut sugar (if you like it a little sweeter)
2 1/2 cup (350g) rice flour
1/2 cup (70g) corn flour
2 teaspoon baking powder
For the chocolate glazing:
80g peanut butter (alternatively almond butter)
80 g chocolate, melted
some chopped peanuts for garnish (optional)
1. Blend bananas, psyllium fibre husk, water and coconut sugar until smooth. Set aside.
2. Preheat the oven to 200°C (top/bottom heat). Grease the cake tin lightly.
3. Mix all dry ingredients in a bowl. Add the banana mixture to the bowl and stir well to combine, but don’t stir for too long.
4. Spread dough in cake tin evenly. Bake covered* for 25 to 30 minutes. Test with a wooden skewer, if it comes out dry the cake is ready. Let the cake cool down.
5. For the chocolate frosting, mix the peanut butter with the melted chocolate and drizzle it over the cake (once it has cooled down). Add garnish of your choice (I used chopped peanuts).
*I place another tray into the rack above to shield the cake from direct heat.