2 x 20cm/8” deep cake tins and 2 x mixing bowls

Cakes
225g FREEE Self Raising White Flour
35g FREEE Chickpea Flour (or FREEE Gram Flour)
15g cocoa
225g sugar
150ml oil
1 ripe banana
150ml water
1 ½ tsp vanilla extract
oil, for tins

Filling
100g vegan butter
75g icing sugar
1 ½ tbsp cocoa

Topping
100g icing sugar
1 tbsp cocoa
2 tbsp vegan milk

190˚C, Fan 170˚, 375˚F, Gas 5

Cakes

1. Pre-heat the oven.
2. Rub some oil around the inside of two 20cm/8” deep cake tins or insert cake liners.
3. Sieve the self raising flour, chickpea (or gram) flour and cocoa into a bowl and mix well.
4. Put the sugar, oil, and banana into another bowl and beat until smooth.
5. Add the water and vanilla extract and beat together well.
6. Stir in the prepared flour mixture.
7. Divide the mixture between the prepared cake tins.
8. Bake for 25-30 minutes.
9. Turn the cakes out on to a wire rack to cool.

Filling

1. Put the butter into a bowl and beat it until it is light and fluffy.
2. Sieve the icing sugar and cocoa into the bowl and stir until incorporated.
3. Spread the filling over one sponge and place the other on top.

Topping

1. Sieve the icing sugar and cocoa into a bowl and stir to combine.
2. Add the milk and stir to make a paste.
3. Tip the icing onto the top of the cake and allow it to roll down the sides.