Preheat oven at 350 degree and prepare an 8-inch
cake pan by lightly greasing it with cooking spray.
In a large mixing bowl combine vegan butter and
brown sugar. With an electric hand mixer beat it until soft and fluffy (about
Then, add soaked chia seeds, mashed banana, vanilla
extract, almond milk and vinegar. Beat it again with the hand electric mixer
until fluffy and bananas are well mashed (about 10 minutes).
Now, fold in almond flour, buckwheat flour, cocoa
powder, baking powder, baking soda and salt. Mix it with a spatula to roughly
mix all the ingredients. Then, with the hand electric mixer at the lowest speed
beat the batter for 1-2 minutes (do not over do this step). Just make sure that
all the ingredients are very well mixed and blended into each other.
Pour the batter at the center of the prepared cake
pan. Tap the cake pan on the kitchen counter gently to spread the batter in it
evenly and nicely. Immediately place it in the middle rack of the oven. Bake it
for 25 minutes. At this stage open the oven and pull out the rack a bit, insert
a toothpick at the center of the cake to check if its baked. If the toothpick
comes out clean then turn off the oven and take the cake out of it. Or else
bake for another 5 minutes only. (Do not over bake).
Let it cool down completely before transferring
it to a cake stand.
In the meantime, combine all the ingredients for
icing in a microwavable bowl and microwave it for 1 minute. Take it out and whip
it with the electric hand mixer until it forms a nice melted icing (about 30
seconds – 1 minute).
Pour the icing on the cooled cake and spread it
evenly with a butter knife.
Sprinkle powdered sugar and top it with more
Cut into desired sliced and enjoy!