Ingredients
-
the Cassava Flour Crust:
-
1 cup tigernut flour
-
1/4 cup coconut flakes (optional)
-
pinch of salt
-
1/4 cup warm water (or more as needed)
-
the Filling :
-
2 very ripe bananas (about 1 pound), mashed
-
1/2 cup unsweetened shredded coconut
-
1/4 cup chopped walnuts
-
1/4 cup chia seeds soaked in 1/2 cup water for at least 1 hour until gelled (alternatively, use 1/4 cup firmly packed date paste)
-
1 teaspoon vanilla extract
-
the Topping :
-
1 cup plantain slices, green skinned (about 1 medium plantain)
-
1 tablespoon maple syrup
-
1 tablespoon coconut oil
-
1/4 teaspoon ground cinnamon
-
1/4 teaspoon ground ginger
Directions
Subtitle: A Delicious, Kid-Friendly, Oil-Free, Gluten-free, High-protein, Low-carb, Seasonal, Fermented, Whole-food, Plant-based, Spicy, Raw, Vegan Treat!
Description: This exquisite cake has been carefully crafted to showcase the vibrant and diverse flavors of the Nigerian cuisine. It’s perfect for any occasion, whether you’re looking for a healthier alternative or simply want to impress your guests with something new and exciting. The addition of fermented plantains and cassava flour gives this cake its signature tanginess and texture, while the blend of spices and nuts adds depth and richness. Best of all, it can be prepared entirely from scratch in just a few hours, making it both budget-friendly and kid-friendly!
Ingredients:
For the Cassava Flour Crust:
1 cup tigernut flour
1/4 cup coconut flakes (optional)
P pinch of salt
1/4 cup warm water (or more as needed)
For the Filling:
2 very ripe bananas (about 1 pound), mashed
1/2 cup unsweetened shredded coconut
1/4 cup chopped walnuts
1/4 cup chia seeds soaked in 1/2 cup water for at least 1 hour until gelled (alternatively, use 1/4 cup firmly packed date paste)
1 teaspoon vanilla extract
For the Topping:
1 cup plantain slices, green skinned (about 1 medium plantain)
1 tablespoon maple syrup
1 tablespoon coconut oil
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Instructions:
Crust:
Preheat oven to 350°F (180°C). Line an 8-inch round cake pan with parchment paper. In a large bowl, whisk together the tigernut flour, coconut flakes, and salt. Add the warm water and mix well until a thick batter forms. Transfer the mixture to the prepared pan and spread evenly into an approximately 1/4-inch thick crust. Bake for 10 minutes, then set aside.
Filling:
While the crust is baking, prepare the filling. In a large mixing bowl, combine the mashed bananas, coconut milk, vanilla extract, and agave nectar. Mix well. Once the crust is done baking, remove from the oven and pour the filling over the hot crust. Smooth out the top using a spoon or offset spatula. Sprinkle the chopped walnuts, chia seed gel, and shredded coconut evenly over the surface.
Topping:
Place the plantain slices on a small plate and brush lightly with the coconut oil. Sprinkle with the cinnamon, ginger, and maple syrup. Bake alongside the cake for about 20-25 minutes, or until the topping is golden brown. Remove from the oven and allow to cool completely.
Assembly:
Once the cake is fully cooled, transfer it to a serving platter or individual glasses. Carefully flip the cake onto a flat surface, revealing the beautifully caramelized bottom layer. Garnish with fresh fruit, edible flowers, and extra coconut flakes if desired. Slice and serve immediately. Enjoy!
Difficulty: Medium
Total Time: About 1 hour, plus 30 minutes for baking and cooling
Servings: 8-12 Servings
Note: For best results, start preparing the filling and topping while the crust is baking.
