1. Add the plant based milk and flaxseeds in a cup and set aside

2. Mash the banana with a fork in a bowl

3. Cream the banana and the coconut sugar and peanut butter

4. Blend up the black beans and add to the bowl

5. Add in the ground almonds and cacao powder

6. Mix in your fav chocolate

7. In a mug add boiling water, apple cider vinegar and baking powder

8. Pour into the bowl and mix

9. Pour the batter into a cake tin

10. Decorate with peanut butter and raspberries

11. Bake for about 35 minutes at 170C

Recipe and Photography by Nav Juty