1 can/ 14 fl. oz./400 mlcoconut cream, refrigerated for 6-8 hours (see notes)
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Soak the flax seeds in the water for 5-10 minutes. This mixture will be your egg substitute.
Preheat oven to 180 degrees C (350 degrees F).
Line a 17-18 cm cake pan with a circle of baking paper. Grease well the pan.
In a medium bowl combine spelt flour, coconut flour and baking powder.
Using a fork mash the bananas until they become almost like a puree. Add oil, turmeric, maple syrup and vanilla extract and whisk well, until combined. Transfer the mixture to a large bowl and add the soaked flax seeds. Whisk thoroughly for 4-5 minutes until almost smooth.
Gradually add the dry ingredients, alternating with the almond milk. Mix gently with a spatula, until absorbed.
Transfer the batter into the prepared cake pan. Bake for 45-50 minutes or until a wooden skewer inserted in the centre comes out clean.
Let the cake cool until room temperature before assembling it.
Combine cornstarch with about half of the orange juice. Stir well, until fully dissolved.
Mash the banana and combine it with the maple syrup and the rest of the orange juice in a small saucepan over medium heat. When it starts simmering, lower the heat and add the dissolved cornstarch. Stir well for 1 minute, until the mixture starts thickening. Remove from heat and let cool until room temperature.
Spoon the coconut cream (refrigerated for at least 6 hourinto a large mixing bowl. Remove any liquid that might remain in the can. Don’t discard it: it is good to drink or add to smoothies!
Add maple syrup to the bowl. Using an electric mixer beat together the coconut cream and maple syrup at a high speed for 2-3 minutes, until fluffy and creamy.
To assemble the cake:
Using a long serrated knife cut the cake base horizontally into two or three equal layers. Place one layer on a serving plate and cover it with half of the banana pudding. Add some frosting in the middle. Continue the process with the remaining two layers. Leave about ½ of the frosting for the top and the sides of the cake. Use a metal spatula to smoothen the top.
Decorate as desired. My cake was decorated with fresh banana slices, shredded coconut mixed with turmeric powder and roasted coconut flakes.
Instead of maple syrup you can use agave syrup.
Even though you normally would need one can coconut cream, I recommend you to get two just in case. The reason is that sometimes the solid part in the can is not enough for a whole cake or it doesn't whip correctly (not clear why but happened to me and to many readers). If the first can you open is enough for the cake and whips well, you won't need to open the second one.