A perfectly fluffy and moist chai spiced banana cake with a chocolate frosting. Dairy free and paleo!
3 very ripe bananas
1/3 cup cashew butter
1 tsp vanilla
2 tbsp maple syrup
1 1/2 tsp cinnamon
3/4 tsp cardamom
3/4 tsp ginger
1/4 tsp allspice
1/4 tsp clove
1/4 tsp salt*
1 tsp baking soda
1/4 cup cashew butter (CAN)
1 oz dark chocolate
pinch of salt*
maple syrup to taste
Preheat the oven to 350 F. Oil a 9×9 baking dish with coconut oil.
In a mixing bowl mash the bananas with the cashew butter. Add the eggs, vanilla and maple syrup and mix well.
In a separate bowl whisk together all of the dry ingredients.
Add the dry ingredients to the wet ingredients and mix well. Pour the batter into the 9×9 greased baking pan. Bake for 20-22 minutes or until the centre is cooked (a toothpick comes out clean).
Meanwhile melt the chocolate frosting ingredients in a double broiler over medium heat.
When the cake is cooked through and has cooled slightly spread the chocolate frosting on it.
*If your cashew butter is already salted add less salt!
Keywords: paleo, banana, chai, cake, gluten free, dairy free