You will need: 100g GF Oats, 50g Buckwheat Flakes (or just additional oats), 150g Flour, 1/2 Tsp Baking Powder, 1/2 Tsp Baking Soda, 1 Tsp Cinnamon, 1/2 Tsp Salt, 1 Tbsp Coconut Oil, Melted, 1 Vegan Egg Substitute, 1 1/2 Tsp Vanilla Extract, 2-3 Medium Ripe Bananas, Mashed, 120g Coconut Yogurt (or any Vegan Yoghurt), 60ml Maple Syrup, 60ml Plant Milk, 3 Tbsp Peanut Butter, 60g Dark Chocolate & A Handful of Walnuts
Method: Preheat the oven to 180c/160c Fan/350F and line a 8×8 or loaf tin with parchment paper. Sift together the oats, buckwheat flakes, flour, baking powder, baking soda, cinnamon and salt in one bowl and mix. In another bowl, add the coconut oil, vegan egg, vanilla extract, bananas, coconut yoghurt, maple syrup and plant milk and combine. Add dry ingredients to the wet ingredients to slowly incorporate. Spread the batter into the prepared tin and bake for 30 minutes. Meanwhile, the melt dark chocolate before adding the peanut butter to create a chocolate spread. Once the cake is cooled, spread the chocolate mix over the top,. Add the walnuts and enjoy!
Storage: Store in an airtight container in the fridge for up to 1 week