Vegan Chocolate Coconut Banana Loaf {gluten-free}
Vegan Chocolate Coconut Banana Loaf is a glorious gluten-free cake, intense with chocolate, chewy with coconut and beautifully moist from the banana.
Servings Prep Time
10people 25minutes
Cook Time
1hour
Servings Prep Time
10people 25minutes
Cook Time
1hour
Ingredients
  • 1tablespoon ground chia seeds
  • 3tablespoons water
  • 150g white rice flour
  • 75g oat flour
  • 50g tapioca flour
  • 100g desiccated coconut
  • 60g cocoa powder
  • 2teaspoons bicarbonate of soda
  • ¾teaspoon salt
  • 200ml coconut milk
  • 2tablespoons apple cider vinegar
  • 3-4 bananaspeeled and mashed, 300g
  • 300g soft light brown sugar
  • 140ml coconut oilmelted
  • 2teaspoons vanilla extract
Chocolate Glaze
  • 125g vegan chocolate
  • 50g coconut oil
  • 1tablespoon maple syrup
  • pinch of salt
  • ¼teaspoon vanilla extract
  • 70g coconut flakes
Instructions
  1. Pre-heat oven to 180°C/160°C fan/gas mark 4. Grease and line a 9 inch loaf tin.
  2. Make the chia egg by mixing the ground chia seeds in a small bowl with the 3 tablespoons of water. Place in the fridge and it should be ready to use by the time you get to that step.
  3. Mix the flours in a large bowl with the desiccated coconut, cocoa powder, bicarbonate of soda and salt and set aside.
  4. Pour the coconut milk and apple cider in a food mixer and beat until it’s frothy, do not overbeat in case the coconut milk should separate.
  5. Add the bananas, sugar, coconut oil, vanilla and the chia egg and beat together until smooth.
  6. Spoon one third of the flour mixture in and mix until smooth, then the next third then mix, then the next*.
  7. Pour the cake batter into the loaf tin and smooth the surface.
  8. Bake for 1 hour or until an inserted cocktail stick comes out clean.
  9. Turn the cake out onto a cooling rack and leave to cool before adding the glaze.
Chocolate Glaze
  1. Combine all the ingredients (except the vanilla) in a bain marie or a glass bowl sitting over a saucepan of simmering water and melt together.
  2. Remove from the heat and stir in the vanilla extract.
  3. Leave the glaze to thicken slightly until it is at a consistency where the glaze will cling to the cake rather than running straight off down the sides.
  4. Pour over the surface of the cake then sprinkle over the coconut flakes.
Recipe Notes

*You add the flour in thirds to ensure an even mix.