- 3 Tbsp flaxseed flour
- 1⁄3 + ¼ cup almond milk, unsweetened
- ¼ cup coconut oil, melted
- 1 mini cake baking tin
- 1 ½ cups spelt flour
- ¼ cup almond milk, unsweetened
- ½ cup apple purée
- 3 Tbsp agave syrup
- 1 Tbsp baking powder
- 1 tsp baking soda
- ½ tsp cardamom
- 1 tsp cinnamon
- ¾ tsp natural salt
- 3 ripe bananas, crushed
- 100 g vegan chocolate
- Preheat oven to 350°F.
Spread coconut oil on cake tin.
Mix flaxseed flour with almond milk to create a thick pulp.
Mix all ingredients until dough is smooth. Pour the dough into the greased baking tin.
Bake in the oven for about 30 minutes. Test with a toothpick to make sure the dough is cooked all the way through.
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