Banana, coffee and hazelnut cake

Ingredients

3 very ripe All Good Bananas

1 teaspoon ground cinnamon

7 dried dates – diced

1 teaspoon vanilla extract

80g melted coconut oil

3 tablespoons espresso

3 tablespoons All Good Barista Oat Milk

250g self-raising flour

1 teaspoon baking powder

50g almond meal

100g golden caster sugar

75g roughly chopped hazelnut pieces

Vegan Buttercream

150g vegan butter / dairyfree spread – at room temp

2 ½ - 3 cups icing sugar

½ teaspoon vanilla extract

1-3 tablespoon All Good oat milk

Method 

Preheat oven to 180 degrees Celsius

Peel and mash the bananas really well. Add the cinnamon, dates, vanilla extract, coconut oil, espresso and the oat milk. Beat together.

Sift flour and baking powder into a large bowl. Stir through the almond meal and sugar. Create a well and fold through all the wet ingredients as well as the hazelnuts.

Spoon into a lined cake tin. Bake for 30 minutes. Cover the cake with tinfoil and bake for a further 30 minutes. The cover ensures the cake stays moist. The cake is ready when a skewer comes out clean. Remove the tinfoil and leave to cool completely before frosting.

Cube the vegan butter and use either a stand mixer or a hand mixer to whip butter until fluffy. Add the icing sugar a ½ cup at a time until well combined and fluffy. Add the vanilla essence and whip until blended. Add the oat milk 1 tablespoon at a time until a creamy, spreadable texture is achieved. 

Spread or pipe over the cake as desired. Store cake in the fridge. Bring to room temperature 30 minutes before serving to soften butter cream.