1 cup buckwheat flour
1 cup GF flour (I use Bob’s Red Mill)
1/2 cup almond meal
1 cup coconut sugar
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp all spice
1 ripe banana
1 tsp vanilla
1 cup oat mylk
1 chia egg (1 tbsp chia seeds mixed with 3 tbsp water)
1/2 cup avocado oil or coconut oil
2 cups grated carrot
1/2 cup chopped walnuts (optional)
Coconut cream topping - Full credits to Deliciously Ella for this unreal discovery!
1 cup coyo coconut yoghurt (specifically coyo brand! This is important)
2 tbsp maple syrup (light agave would also work well)
Preheat oven 180c.
Combine the flours, almond meal, baking powder, bi-carb soda, spices and sugar in a bowl and set aside. In a blender add all of the remaining wet ingredients and blend slowly to incorporate everything. Add the wet mix to the dry and stir to combine, lastly, stir in the grated carrot and chopped walnuts. Line a slice tray with baking paper and pour the mix into the tray, smooth out the top with a spoon and bake for 40 minutes or until a skewer inserted comes out clean. Allow loaf to cool.
To make the creamy topping, start by whisking the coyo with an electric beater, as the mix starts to double in size add in the maple syrup and whisk until light and fluffy! Top the cake with the cream and scatter over cinnamon and chopped walnuts! THAT GOOD. ENJOY