• Pre-heat oven to 350F or about 190 degrees
• Prepare a 6 inch baking tin by lining with grease-proof paper or tin foil
• In a large mixing bowl, put all your dry ingredients of spelt flour, coconut sugar, salt, baking soda, baking soda, cacao powder together and mix really well. You want to use a wooden spoon to smoosh out any lumps (or sieve it). Either way, you need everything to be as fine and well mixed as possible.
• In the meantime, very gently melt your smooth nut butter in a saucepan over a low heat. Do not let it burn! The idea is just to soften, then immediately take off the heat.
• Mash roughly 1 x large, ripe banana until it's really smooth (or as smooth as you can get it with a fork). You can do this on a chopping board for ease, then scoop into a half cup measurement to make sure you have the right amount.
• In a separate bowl, mix your wet ingredients of banana, softened nut butter, vanilla extract and water. Make sure this too is really well mixed
• Add your wet ingredients to your dry and fold very gently together with a wooden spoon. DO NOT beat! The reason why you have already mixed you wet and dry ingredients so well separately is so you can use minimal mixing at this point.
• The less you can mix, the better, as you need to keep as much air in as possible so your delicious cake rises perfectly. So, fold gently until just combined, and that’s all.
• Pour your cake mix into your pre-lined baking tin and pop in the oven for 35 minutes.
• If you have used a slightly wider or smaller tin then you will need to adjust timings by about 5 minutes either way. This translates to less time for a wider tin and more time for a smaller, tin.
• Take your cake out after 30-40 mins (depending on your tin size) to check whether it's done. You can stick a toothpick or sharp knife into the center to do this. If it comes out pretty clean, then it's done. You don't want lots of stodgy cake mix on your knife or toothpick; a tiny bit is ok because the banana can make this happen, but not too much. If you feel it needs an extra 5 minutes, then let it have it.
• Remove cake from tin and leave to cool on a wire rack for 15 minutes or so. By then it should be cool enough for you to gently cut through the middle sideways so you have two halves. This cake is best with ganache running through the middle too, though this is optional.
• Your cake may be more delicate than the average cake due to the lack of eggs and butter, so if it slightly breaks or crumbles, don't worry. You can just reconstruct it and smother in ganache and nobody will notice. Just be super careful in the halving process, if you've never done this before then watch the video first - OR get someone else to do it who knows what they're doing. ;-)
• You will find that your cake will be pretty stodgy in the middle and may even look uncooked. It's not, it's just the banana that does this and it will soon go fudgy after you have refrigerated, so worry not and keep the faith because this is going to be SO worth it I promise you!!
• Whilst your cake is baking away you should prep your ganache.
• When you cake has been halved and completely cooled (it must be very cool so it doesn't immediately melt your ganache, but you can refrigerate your cake to do this if need be), then you can start icing it. Make sure you put your bottom layer ready on the plate you will be keeping it on to serve as you don't want to have to shift it after you've iced.
• Put a generous layer of ganache in the middle, add your cake top very carefully. Or, if you've already broken it, then jigsaw it back to together the best you can. Smother the top with more ganache, then take it round the sides. If you like, you can add some more grated chocolate, strawberries, or anything else you like to decorate (Personally, I think it doesn't need it).
• Keep your cake refrigerated at all times because it needs to be kept cold. You can serve it as it is, or warmed up for 30 seconds in the microwave if you like a melted chocolate fudge cake. Also goes well with ice-cream, or even more thick coconut cream, but again, it doesn't need it because it's already perfect as it is.
• Lick bowls, wash up, and enjoy!

How to make Chocolate Ganache

• Start by tipping your can of full fat coconut cream into a bowl and mixing it up thoroughly with the natural water in the bottom of the can. Usually you will find that even full fat coconut cream will have split from it's water. Don't drain this, just mix it in with a fork.
• Now gently melt your broken up dark chocolate over a bain marie. Literally only heat until just melted, then take off the heat straight away. If you over do this process, then the chocolate can split and burn and you can't recover it from there.
• Add your coconut oil to the warm chocolate (which should be enough to melt it). If not, then you may need to put it over the heat again for another few seconds.
• Then add your maple syrup taste. You may want a sweeter ganache because you will find your actual cake won't be super sweet of itself.
• You ideally want your coconut oil and maple syrup to cool your chocolate right down before you move onto the next step of adding your coconut cream.
• Mix your melted chocolate mix to your coconut cream. You can add it whilst still very a little warm, but definitely not hot! Mix well, again, don't beat it, just fold gently because you don't want to lose the air out of your fluffy cream.
• Leave your ganache to cool in the fridge whilst you wait for your cake to cool completely.