Vegan Banana Crunch cake

Hello to you beautiful people reading this post!

Wowww it’s been a while! A little update: Since my last post I’ve been on a solo trip to Australia for about a month, travelling up the east coast and having a ball! My plans were to then head to Bali to do my yoga teacher training but my trip was unfortunately cut short due to Corona virus. Of course I was disappointed, but at the end of the day I can only be grateful I got to go at all, and I will treasure the memories made and the amazing people I met along the way 🙂

Here is a delicioussss cake recipe to bring a little more joy into everyones lives in this strange time. For real. You’ve gotta try this.

Originally, the recipe for this cake was one my mum used to bake quite a lot when I was younger, but I’ve adapted it to create a vegan version with more nutritious ingredients to nourish your body and soul simultaneously. What more could you want 🙂


  • 100ml coconut oil
  • 130g coconut sugar
  • 250g buckwheat/wholemeal/spelt flour
  • 3 very ripe small/2 large mashed bananas
  • 2 tsp baking powder
  • 1 tsp vanilla essence
  • 60ml plant milk
    • For the crunchy topping:
  • 30g buckwheat flour
  • 30g coconut oil
  • 4 tbsp walnuts, chopped finely
  • 50g coconut sugar
  • 2 tsp cinnamon


  1. First, preheat the oven to 160°C fan.
  2. Next, combine the sugar and oil in a large mixing bowl, and once mixed, add the mashed banana and vanilla.
  3. After this, add the flour and baking powder and fold into the mixture.
  4. Evenly pour the mix into a fairly deep 8 inch cake tin.
  5. To make the crunchy topping, just mix all the topping ingredients together in a separate bowl and evenly sprinkle over the cake.
  6. Bake for around 35-40 minutes, until a cake skewer comes out clean and leave to cook before serving yourself and loved ones a nice, generous slice 🙂 Enjoy!

More self love everyone 🙂 Have an amazing day!

Lots of love,

Anna xoxo

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