Firstly mix ground flaxseeds with water and leave it on the side. In a bowl, combine all dry ingredients (almond flour, buckwheat, baking powder, bicarbonate of soda, salt, vanilla, cinnamon and ginger powder). In another bowl, mash the bananas, melted coconut oil, almond milk, vinegar and water mixture of flaxseed. Stir and add the wet to the dry ingredients. Mix again and pour into the prepared cake tin. Bake for 45–50min at 180 °C. Allow the cake to cool completely. In the meantime, make the glaze/ganache.
Heat the coconut milk and add the chocolate. When it thickens, add the peanut butter. Mix well.
Divide the cake in half and coat with extra peanut butter if you want, and then with the ganache. Place the top of the cake and brush again with the ganache over the entire cake. Put it in the fridge to solidify. Decorate with extra peanuts and dark chocolate.

Ingredients

  • 2 cups buckwheat flour (or spelt if you’re not gluten intolerant)
  • 1 cup almond flour
  • 1/3 cup coconut sugar
  • 3 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 tsp vanilla powder
  • pinch of salt
  • 5 Tbsp melted coconut oil
  • 1/2 cup almond milk
  • 2 tsp cider vinegar
  • 4 medium very ripe bananas
  • 2 Tbsp flaxseed with 5 Tbsp of water
  • 2 Tbsp cinnamon
  • 1 tsp ginger powder

Ganache

  • 250 g dark chocolate
  • 1 cup coconut milk
  • 1/3 cup peanut butter