Sunflow banana-blueberry cake
Ingredients (for a 14 cm cake pan)
Crumble base:
- 50 g oat flour
- 50 g rolled oats
- 25 g sunflower seed flour
- 15 g olive oil
- 30 g sunflower drink
- 30 g dates (soaked and mashed) or date syrup
- 1 tsp ground ginger
- Pinch of salt
Baked banana and blueberry layer:
- 80 g banana
- 50 g blueberries (fresh or frozen)
- 1 tsp coconut oil
- Pinch of cinnamon
- Pinch of salt
- Handful of toasted sunflower seeds for sprinkling
Cooked sunflower milk cream:
- 400 g sunflower drink
- 40 g sunflower seed flour
- 30 g cornstarch
- 60 g lemon juice
- 80 g dates (or sugar / date syrup)
- Vanilla extract or seeds scraped from 1/2 vanilla pod
Chocolate blueberry layer:
- 100 g dark chocolate (71%)
- 120 g sunflower drink
- 50 g blueberries (fresh or frozen)
- 1 generous pinch salt
Preparation
A baked banana and blueberry sunflower milk cake made with vegan, gluten-free ingredients, sweetened naturally with dates and free from added sugar. We line a 14 cm cake pan with parchment paper and preheat the oven to 170°C (340°F). We process the oat flour, rolled oats, sunflower seed flour, olive oil, mashed dates, sunflower milk, ginger, and salt in a food processor (or mix by hand) until combined. We press about one-third of the crumble dough into the bottom and slightly up the sides of the prepared cake pan, reserving the rest for the top. In a pan with coconut oil, we briefly sauté the banana slices and blueberries with a pinch of salt and cinnamon until the bananas caramelize slightly and the berries soften. We spread this fruit mixture over the pressed base in the pan and sprinkle toasted sunflower seeds over it. We whisk about 50 g of the sunflower milk with the cornstarch until smooth. In a saucepan, we bring the remaining milk to a boil with the sunflower seed flour, dates, vanilla, and lemon juice. We temper in the starch mixture and cook over medium heat until it thickens into a pudding-like cream. We smooth this cream over the fruit layer and sprinkle the remaining crumble dough on top. We bake at 170°C for 40–45 minutes until set (it may remain slightly soft in the center). We remove it from the oven and let it cool completely. We bring the sunflower milk and blueberries to a boil in a small pan, then pour the hot mixture over the chopped dark chocolate. We stir until smooth and glossy, then mix in the salt. Once slightly cooled, we spread this rich, salty chocolate cream over the cooled cake.
