Lately we have had several birthday parties. Some for big people and some for little. A few of the little birthdays had gorgeous cakes inspired by little bare all free of gluten, dairy and refined sugar. They all went down a treat, and the children none the wiser about the baker omitting the nasties. It was nice to hear the parents all chatting about how their lives are changing due to cleaning up their family’s diets and it was so nice that I could go to a birthday party and I didn’t have to look like the crazy parent not letting her children have cake. Today with some ripe bananas in the fruit bowl and the mothers asking me for birthday cake recipes in mind, I made the most moist and delicious banana cake I have ever made (healthy or otherwise) and healthified it further with the addition of LSA and Chia seeds and topped it with raspberries as Maggie ADORES raspberries and they look pretty too.
You will need:
5x mashed ripe bananas, 4 eggs, 1/4 cup melted coconut oil, 2 T LSA, 1 T chia seeds, 1 T Coconut Flour, 1 3/4 cups ground almonds, 1 t cinnamon, 1 t baking powder, 1 t baking soda, 1/2 tsp vanilla extract.
For the icing you will need: about 1/2 can ayam brand 100% pure coconut cream, few drops vanilla, 2 t sweetener of your choice; honey, rice malt or maple syrup (optional) and fresh or frozen raspberries for decoration and serving.
To make: Preheat oven to 180 degrees celcius. Place eggs, bananas, vanilla and coconut oil in a large bowl and beat with electric beaters for 1-2 mins. Add almond meal, coconut flour, baking powder and soda, cinnamon, LSA and chia seeds and beat again with the electric mixer until really well combined. Pour into a greased and lined large round cake tin and bake for 30-35 mins. Tip: when using almond flour in a baked recipe it has a tendency to dry out a cake much quicker than traditional flours therefore do not over bake. Almond flour recipes taste so much better slightly undercooked than overcooked. Once baked, remove from oven and allow to sit until it has cooled. Remove from cake tin and ice (icing recipe below) once completely cool.
Icing: Place coconut cream in the fridge overnight and then open and scoop out the solid coconut cream into a bowl. Add vanilla and sweetener and beat with electric beaters until it looks like whipped cream. Spread over cake and top with raspberries and roses. Serve with even more raspberries.
Moreish..now the children are in bed, I may just sneak another little slither.
xx. Aunty Lonnie