2 cups of gluten free self-raising flour 1 tsp baking soda ½ cup of cacao powder 2 bananas 1 cup of plant milk ½ cup of nut butter or melted coconut oil if nut allergy 1 ½ cups of coconut sugar Dairy free chocolate chips (optional) Place the bananas, milk and nut butter into a blender and mix. In a bowl add the dry ingredients and mix well. Then pour in the wet ingredients and mix. Pour into a cake tin and bake in the oven at 160 c for 35 minutes or until fully cooked. Icing 1 tin of coconut cream 2 tbs cacao powder ½ cup of nut butter ½ cup maple syrup Mix icing ingredients together and when the cooked cake has cooled pour over. Adorn with edible flowers for an extra special feel good boost.