Banana Kaki Chai Cake

• Wholemeal rice flour: 80 g
• Almond flour or oat flour: 60 g
• Starch flour (corn, potato ortapioca): 60 g
• Guar gum: 1 tsp
• cardamom: 0.5 tsp
• Cinnamon: 0.5 tsp
• Allspice: 0.5 tsp
• nutmeg: 0.25 tsp
• Cloves: 0.25 tsp
• Black pepper : 0.25 tsp
• Baking powder: 1 tsp
• Baking soda: 1 tsp
• salt: 1 pinch
• candied ginger: 1.5 tbsp.
• very ripe persimmon fruit: 3 pcs.
• overripe bananas: 2 pcs.
• ""Flax Eggs"" (swell 2 tbsp. flaxseeds with 6 tbsp. water): 2 pcs.
• Almond paste (brown) ortahini: 1 tbsp.
• Coconut blossom syrup: 150 g
• Vanilla extract: 1 tsp.

PreparationStep

1Mix

the

flaxseed flour with water and let it swell for 10 minutes

Step

2Preheat

oven to 180 degrees and grease a cake pan or line it with baking paper

Step

3Puree the persimmon pulp and bananas in a food processor or blender

Step

4Add

coconut blossom syrup

, flax seeds, nut butter (or nut butter of your choice), vanilla extract, olive oil and orange juice to

Process everything together for about a minute to blend the ingredients well.

Step 5Traditionally

shaped so that you can see the outline of your fingers. They are usually eaten in a lettuce leaf with a little lemon juice drizzled over them with pita bread. However, they also taste great in wraps or as patties in vegan burgers.

Step

6Place

almond flour, rice flour and starch flour in a bowl. Stir in the spices cinnamon, nutmeg, allspice, cardamom, cloves, pepper, a pinch of salt, baking powder and baking soda and mix well.

Step 7Add the

dry ingredients to the wet ingredients a little at a time until well mixed. Stir in fresh ginger and orange zest. Stir in the raisins, chocolate chips and chopped walnuts, then combine everything. Do not over mix the batter so that it still remains fluffy and airy.

Step 8Use

a spoon to spoon the cake batter into the cake pan and smooth it out. Bake on the middle rack for 40-50 minutes, until firm in the center (wooden stick test).

Step 9In

meantime, prepare the glaze: mix all the ingredients in a blender

Step 10Then

let this cake cool in the pan for about 40-50 minutes. Once the cake has cooled, transfer it to a serving plate and brush it with the glaze.

Step 11Place the

refrigerator

Store the cake in the refrigerator in an airtight container until ready to eat.

Step 12This

healthy chai cake taste great for breakfast, with (chai) coffee or tea, as a snack or as you like! Bon appetit! It will keep for a few days in the fridge and you can also freeze it and thaw it in portions.