Ready in 45 | Serves 12
1 cup walnuts, roughly chopped
3 cups Organic Spelt Flour, Wholemeal
1½ cups Organic Coconut Sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon Ground Cinnamon
3 tablespoons Organic Ground Chia
9 tablespoons water
¾ cup Organic Coconut Oil, High Heat Cooking
1½ teaspoons Organic Vanilla Extract
1 can Organic Pineapple Chunks in Fruit Juice (drained)
3 bananas, mashed
2 cans Organic Coconut Milk (chilled overnight)
Preheat your oven to 190°C and and line two 22cm springform cake tins.
First make the chia egg. Combine the ground chia with the water in a small bowl and set aside.
In a large bowl whisk together the flour, coconut sugar, baking soda, salt, and ground cinnamon.
Add the bananas and pineapple to a food processor and pulse until mushy. Transfer the banana and pineapple mixture to a bowl and add in the chia “eggs”, coconut oil, vanilla extract and walnuts. Mix to combine.
Add the wet ingredients to the flour mixture and stir until thoroughly combined. Divide the cake mixture evenly between your two cake tins and bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Once done, remove the cakes from the oven and let cool on a wire rack.
To make the coconut whip, take your cans of coconut cream from the fridge and scoop out the thick cream part into a large bowl. Keep the liquid for smoothies. Using an egg beater, whip the cream until thick and frothy, about 10 minutes. Leave in the fridge until the cakes have cooled completely.
Once your cakes have cooled, place one cake with the top facing up on a plate and spread about a third of the coconut whip on top. Place the second cake on top, top facing up and spread the rest of the coconut whip over the top and sides of the cake. Decorate with a wreath of rosemary or with more chopped walnuts.