Method

1. 1.

   Preheat oven to 200*C | 2x20cm cake tins greased & lined with baking paper | 2 Mixing bowls
   

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   First, make the cake | Pour the flours, sugars, salt, cocoa and baking powder into a mixing bowl and mix to combine | Roughly chop the mixed nuts | Cut the chocolate into small chunks

   In the second bowl, mash the banana | Pour the melted coconut oil and plant based milk into the bowl | Pour the wet ingredients into the dry ingredients and fold everything together with a spatula to combine | Add the nuts, chocolate and raisins to the bowl and fold them into the mixture

   Transfer equal amounts of the mixture into the cake tins, put the tins in the oven and bake for 25-30 minutes until well risen and a skewer comes out clean

   Whilst the cakes are baking, make the frosting | Add the ground almonds, dairy free butter, dairy free milk and cocoa to the processor and blitz them until everything comes together | Add the icing sugar to the processor and blitz into a thick icing

   Take the cakes out of the oven | transfer them to a cooling rack and let them cool down to room temperature | Cut the rounded top off one of the cakes and Spread half the icing on top | Put the second cake on top of the first and repeat the spreading stage until all the icing has been used Now, decorate the cake | Grate the dark chocolate | Roughly chop the nuts | Sprinkle the nuts, chocolate and raisins over the top of the cake and lightly push them into the icing so they stick | Cut the cake into slices and serve with a nice mug of tea