Wednesday, February 3, 2016

Banana Coconut Cake


Banana-Coconut Cake

Free of gluten, dairy, refined sugar
2 oz coconut oil (1/4 cup)
2 ripe bananas
2 ½ oz honey (3 ¾ Tablespoons)
2 eggs, room temperature
1 t. almond extract
95 grams oat flour (scant 1 cup)
18 grams buckwheat flour (2 ½ Tablespoons)
33 grams almond flour (5 ½ Tablespoons)
42 grams unsweetened shredded coconut (about ½ cup)
1/8 t. sea salt
1 t. baking powder
1 ½ oz chopped dates
Preheat oven to 350° and grease two 6” cake pans with coconut oil. (Or substitute with one 9” cake layer and make a few muffins if you have excess batter)
Warm coconut oil in a small saucepan until smooth and clear. Move to mixing bowl, add ripe bananas and honey and mix (hand mixer is sufficient) for 1 minute. Add the eggs and extract, mixing well.
In small bowl whisk together all dry ingredients. Pour dry mix into the banana batter, mix well, then add chopped dates.
Pour into your two greased cake pans and bake 25 minutes or until skewer test is clean. Cool in pans 5 minutes, then place on cooling racks.
Frost after cooling completely (recipe link below) and store in refrigerator. *note that the frosting recipe will take about 2 hours to achieve the right consistency in the refrigerator, and a reminder that the Banana-Coconut Cake only requires less than half the original recipe
Agave Sweetened “Vegan Coconut Cream Frosting” Recipe from Elena’s Pantry

Recipe source:

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