Blueberry & Cardamom Banana Cake (vegan & gluten-free recipe)
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  • 4 tbsp black peppercorns
  • 1 tbsp coriander seeds
  • seeds
  • 10 green cardamom pods
  • The Cake
  • 75 ml coconut oil
  • 175 g walnuts
  • 100 g porridge oats
  • 3 large
  • 100 g coconut flour
  • 2 tsp baking powder
  • 100 g unrefined sugar
  • 75 ml maple syrup
  • 1 tsp vanilla extract
  • 250 ml almond or other milk
  • 125 g blueberries
  • 2 tbsp coconut oil
  • 3 tbsp icing sugar
  • 2. As the oven is heating lay the walnuts on a tray and pop them in for eight minutes, then pulse in a food processor or chop finely. Set aside.
  • 3. Add the oats to the food processor and blitz to a rough and tumble flour consistency. Add the oat flour to a large mixing bowl, along with the remaining cake ingredients
  • 5. Make the glaze by heating the coconut oil very gently, removing from the heat then adding the other ingredients. Let this cool before spreading onto the cooled cake. You may need to play with the glaze to get it to the right consistency and sweetness for you. Only glaze and top with the pearled sugar just before serving.



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