Vegan banana coconut cake with tahini cream
Recipe for fresh banana bars with coconut flakes and a creamy tahini sauce, and you need only one bowl for the preparation!
Servings: 1 cake
Ingredients
- 2 big bananas mashed or mixed with the milk
- 150 ml plantbased milk I used coconut milk
- ½ tsp salt
- 125 g flour
- 1 tbsp natron
- 1 tbsp vinegar
- 100 g coconut flakes
- 1 package baking powder
Tahini cream:
- 160 g Aquafaba
- 100 g sugar
- 3 tbsp tahini
Instructions
- For the cake whisk together all the ingredients and fill them into a mould of your choice, then bake them for 25 minutes at 180 degrees Celsius.
- For the tahini cream beat the aquafaba and the sugar until it forms a stabile foam, then fold in the tahini carefully just as long as it becomes homogen.
- Serve the cake with the tahini cream and some coconut flakes.