© J Sainsbury plc 2020
Vegan ginger loaf cake with a caramel sauce
Indulge in this ultimate vegan teatime treat!
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Ready in 60 minutes
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Cooking time 45 minutes
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Prep time 15
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Serves 10
Ingredients
For the loaf
- 3½ ripe bananas
- 140g buckwheat flour
- 90g ground almonds
- 45g coconut oil
- 75g (½ cup) coconut sugar
- Dash of vanilla extract
- 1 tsp cinnamon
- 1 tsp ground ginger
- 2 tsp baking powder
- ⅓ tsp bicarbonate of soda
- 50g dark chocolate chips
- 100ml Califa farms almond milk
For the sauce
- 2 tbsp smooth cashew butter
- 1 tbsp agave syrup
- Califia Farms Cold Brew Coffee
Method
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1
Heat your oven to 180°C/fan 160°C/gas mark 4 and line a loaf tin with baking paper.
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2
Mash the bananas with a fork in a large mixing bowl, then beat in the coconut sugar, coconut oil and vanilla extract.
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3
Combine all of the dry ingredients, then fold these into the wet mixture.
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4
Stir through ⅔ of the chocolate chips and transfer the mixture into the loaf tin. Sprinkle the remaining chocolate chips on top and place the loaf into the oven to bake for 25 minutes. Cover with tin foil, then bake for an additional 20 minutes until golden brown and a skewer comes out clean.
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5
Transfer to a wire wrack and allow to cool.
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6
For the frosting, mix together the cashew butter, agave syrup and gradually pour in a little of the Califia Farms Coffee whilst mixing until you’re left with a smooth, creamy frosting.
