Instructions

1. Mix the coconut milk with the flaxseeds. Set aside.
2. Preheat the oven to 160°C. Line a loaf tin with parchment paper or paper basket.
3. Mash the bananas with a fork, then add mixed spice, cinnamon, mincemeat and mixed peel. Stir in the vanilla, maple syrup and oil.
4. Add the flour and bicarb. Mix well. Then pour in half of the milk. Gently stir and add more gradually - enough to get a thick batter. Fold in the chopped chestnuts.
5. Transfer the batter into the prepared tin, spreading it out evenly.
6. Bake the cake in the middle of the oven for approx. 60 minutes until golden and an inserted skewer comes out clean.
7. Let it cool in the tin for 5 minutes, then transfer it to a wire rack to cool completely.
8. When it’s completely cool, dust with icing sugar. Alternatively mix some icing sugar with little orange juice and pour the paste over the cake. Let it set and serve.