preheat the oven to 180c
1 tbsp Flaxseed Meal
3 tbsp Baileys Almande
120g Ground almonds
50g Cocoa powder
1 tsp Bicarbonate of soda
0.5 tsp Salt
3 Ripe Bananas, mashed
3rd cup Coconut Oil
85g Caster Sugar
You will need: cupcake pan or individual cake tin (I used a fluted brioche tin)
combine the flaxseed meal with the Baileys and leave to sit for ten minutes
Whisk together the almonds, cocoa powder, baking soda, and sea salt.
Mash the ripe bananas with a fork. Add the melted coconut oil and stir until combined. Add in the sugar, flaxseed mixture. Stir until smooth.
Stir the dry ingredients into the wet ingredients, don’t overmix.
Pour into your tin, filling almost to the top. Bake for 25 minutes, or until a toothpick inserted into the center comes out mostly clean ( no gooey batter)
I topped mine with Gaz's vegan cream, some chopped banana, vegan caramel and vegan pecan praline.
Tagged in Vegan