- 150g coconut oil
- 140g mashed banana 200g buckwheat flour 100g ground almonds
- 5 whole eggs
- 300g coconut sugar
- Zest From one Lemon
- 4 Tbsp lemon juice
- 2 1/2 tsp baking powder
- 1/2 tso bicarb
- Pinch of pink salt
- 2 cup strawberries
- 1 1/3 raspberries
- 2 tbsp chia seeds
- 2 -3 tbsp honey/agave Zest from 1/2 lemon Cream Frosting:
- 1 cup cashews
- 1/2 cup coconut cream 3 tbsp honey/agave
Preheat your oven to 180c and lightly grease 2 cake tins with coconut oil.
In a food processor, combine the coconut sugar, oil, and mashed banana and cream these together.
Crack in the eggs one a time and continue to blend.
Once all of your wet ingredients are well combined, add in the flour, ground almonds, lemon juice and zest and blend again until smooth.
Pour the mixture into both of your cake tins and pop these into the oven for 30-40 minutes. Check on the cakes after 30 minutes and test with a cake tester or skewer. If the skewer comes out clean, then your cakes are ready!
Transfer these onto a wire wrack to cool.
Meanwhile, to make your jam, heat the berries, agave and a splash of water over a medium heat. Once the berries start to melt, stir in the chia seeds and a little lemon zest. Remove this from the heat and allow to cool and thicken.
For the cream glaze, pop the cashews, coconut cream and honey in a food processor or blender and blitz until smooth and creamy.
Once the cake has cool, spread the jam over the surface of one of the cakes and place the other one sandwiched on top.
Drizzle the cream glaze over the top of the cake and garnish with a few lemon slices.
Recipe and images in collaboration with Charley’s Health