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1
Preheat oven to 375F or 190C. Coat a 9in/23cm loaf pan in coconut oil.
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2
To a saucepan add the coconut oil, tahini, maple syrup, ginger, cinnamon and salt then heat gently until the oil melts. Whisk together and set aside to cool.
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3
In a large mixing bowl, stir together the dry ingredients: ground walnuts, chickpea flour, pumpkin seeds and baking powder.
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4
Once the coconut oil mixture has cooled, incorporate the mashed banana then whisk in the eggs one at a time. If going with the chia option, whisk into the wet mixture in 2 batches. Finally, stir the grated squash into the wet mixture.
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5
Tip the wet mixture into the mixing bowl with the dry mixture and stir the two together to make the batter. Transfer the batter to the loaf pan. Bake for 50 minutes, rotating the pan halfway through the baking time.
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6
After 50 minutes, insert a thin knife or a toothpick deep into the middle of the cake. If it comes out clean and/or crumby, remove the cake from the oven. If it comes out wet, continue baking and testing after every 5 minutes. Once the cake is finished, place the pan on a wire rack for 10 minutes. After this time, tip the cake out of the pan and allow it to cool completely before frosting.
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7
*Make the 3 chia seed eggs by mixing 3 Tbsp Chia Seeds with 135 mls Water together in a bowl. Allow to sit 10 minutes to thicken before using in the recipe.
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8
Drain and rinse the soaked cashews. Place in a food processor or hi-speed blender and pulse a few times before letting the machine run to make cashew butter.
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9
Add the remaining ingredients and puree until smooth. If frosting is too thick, gradually add water to the machine and continue pureeing until the perfect spreadable consistency is reached.Taste frosting and adjust flavoring with maple syrup and lemon juice as needed.
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10
Spread frosting on top of cooled cake, and decorating with bunches of red currants, golden berries and ground cinnamon.
