Fig and Banana Chocolate Cake

Yields 2 loaves
(gf, df, v, vg)

Ingredients

250 gms Dried Figs
Pinch Vanilla Powder
2 tbsp allergy free, aluminium free Baking Powder
1 tsp Bicarb Soda
1 Lemon – juice and zest
½ cup Boiling Water
1 cup Buckwheat Flour
½ cup Rice Flour
2 tbsp Cocoa
2 Bananas, sliced

Method

  • Preheat oven to 150°C
  • Simmer figs and vanilla in 500mls water until soft
    Place baking powder, bicarb, lemon juice, lemon zest into a large mixing bowl and pour ½ cup boiling water over the top and allow to dissolve
  • Add softened figs along with cooking liquid, and puree with a hand blender
  • Add remaining dry ingredients and bananas to the mixing bowl, and stir with a wooden spoon
  • Pour into 2 x lined loaf tins and bake for 1-1.5 hours, checking at 10 minute intervals after the first hour (cakes are ready when skewer comes out clean)
  • Cool in tin before turning out and dusting with cocoa