About the Recipe
Mariangeles top tips for baking
“Following a recipe is easy, but cooking with patience and care is essential. Above all, it’s important to keep an eye on the cooking temperature and the timing.”
“My advice for vegan and gluten free baking is that firstly you should always use good quality gluten free flour such as (sarraceno), corn or almond. Secondly, you can replace egg with banana, chia (1 spoon of chia seeds mixed with 3 spoons of water), or flax (1 spoon of ground flax seeds with 3 spoons of water).
250gr buckwheat flour
85 gr cocao powder
15 gr baking powder
2 tsp bicarbonate soda
A pinch of salt
120ml of coconut oil
240ml milk (rice or soya)
240ml hot water
Mix the bananas, honey, oil, milk and vanilla in a bowl.
Pass the flour, baking powder, bicarbonate soda, cocoa powder through a sieve into the bowl.
Mix in the hot water and pour into a 20cm mould.
Bake in the oven at 180 degrees celsius for 50 minutes.
For the frosting; soak the dates in water then later blend together adding water, cocoa powder and vanilla until you reach the desired creamy texture. Smother on the cake and enjoy!