ip up this easy gluten-free chocolate banana cashew cake for a naturally sweet and nutty treat! With ingredients like ripe bananas, cocoa, and crunchy cashews, it’s a dessert that’s wholesome and packed with flavour. Perfect for coeliacs or anyone craving a gluten-free dessert that’s indulgent but balanced.
Gluten-Free Chocolate Banana Cashew Cake Recipe
This delicious gluten-free chocolate banana cashew cake recipe brings a balanced, indulgent treat to your table. Made with naturally sweet bananas, rich cocoa, and crunchy cashews, it’s a moist, flavourful cake that’s perfect for gluten-free diets. Ideal for any occasion, it offers a healthier twist without sacrificing taste.Â
Ingredients
Instructions
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1. Preheat the oven to 180°C (160°C fan) or Gas Mark 4. Line a 900g (2lb) loaf tin or a 20cm round cake tin with baking parchment or lightly grease with oil.
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2. Mix the wet ingredients: In a large bowl, mash the bananas until smooth. Add the melted oil, coconut sugar, eggs, and vanilla extract. Whisk until fully combined.
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3. Prepare the dry ingredients: In a separate bowl, sift together the gluten-free flour, ground almonds, cocoa powder, bicarbonate of soda, baking powder, and salt.
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4. Combine: Add the dry ingredients to the wet mixture and gently fold until just combined. Do not overmix to avoid a dense texture.
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5. Add the chocolate and cashews: Fold in the chopped dark chocolate and cashew nuts, ensuring an even distribution throughout the batter.
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6. Transfer to tin: Pour the batter into the prepared tin and smooth the top with a spatula. Sprinkle the reserved cashew nuts on top for added crunch.
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7. Bake: Bake in the preheated oven for 45-55 minutes or until a skewer inserted into the center comes out with a few moist crumbs but not wet batter. If using a round tin, check around 35-40 minutes.
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8. Cool: Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.
