Monday, September 2, 2013

Anytime Banana Chocolate Chip Cake with Cashew Cream

Anytime Banana Cake with Spiced Cashew Cream
You may be saying to yourself … oh another banana cake, but let me say, this one is special.

So my holiday weekend was really a work weekend and a good one at that. I had fantastic clients Saturday who I photographed at a beautiful location where they celebrated their wedding, after 13 years together they decided to make it official. Sunday and Monday was packed with editing and in between it all I still managed to cook new savory dishes and two banana cakes using the very ripe bananas sitting on my counter. I’m happy to share this fourth attempt at my banana cake, which is wonderful in texture and taste, and healthier than most versions. I find if you use very ripe bananas with the skin spotted the amount of sugar used in the recipe is very little. The spin here is adding chopped chocolate 70% with chopped walnuts. This cake is great on its own or with a sweet cashew cream – you decide.

Note: The cake is great on it's own, very moist but firm enough to hold and take on the go. The cream is a nice addition and pretty to serve. 

Happy September!!!!

375 for 28 minutes
1 ¼ spelt
¾ almond meal
1 ¼ tsp baking powder
½ tsp baking soda
½ tsp sea salt
1 tsp cinnamon
1/2 tsp cardamom - optional
¼ tsp nutmeg
1 cup or two very ripe bananas mashed
¼  cup chocolate chips or  2 oz. 70%  chopped  bar of chocolate – organic fair trade
1/2 cup raw unsalted walnuts chopped
2 tbsp ground flax with 6 tbsp water
1/3 cup coconut oil melted
1/4 cup + 2 tbsp unrefined sucanat or muscovado sugar or other unrefined organic brown sugar
1/3 cup + 2tbsp almond or soy milk
2 tsp vinegar
1 ½ tsp vanilla

Pre heat oven to 375

1. Grease an 8x8 baking pan

2. In a small bowl combine the almond milk and vinegar and set aside

3. In another small bowl combine the ground flax and 6 tbsp water and set aside

4 In a large bowl sift the spelt, almond meal, baking powder, baking soda, sea salt, cinnamon, cardamom,  and nutmeg, the almond meal will not sift throught that’s ok, just dump in bowl after sifting what you can and stir it up once it’s in the bowl. Add the walnuts and chocolate and mix again

5. In a medium bowl combine the mashed bananas, flax, milk with vinegar and the melted coconut oil, add it to the flour mixture and mix well, pour mixture into the prepared 8x8 pan and bake for 28 minutes. When done cool on a rack.

Sweet Cashew Cream
½ cup cashews
½ cup coconut, or almond milk or water
pinch nutmeg
1/4  tsp cinnamon
2 tbsp  maple syrup
1 tsp lemon juice
1 tsp vanilla extract

Combine all in a high powered blender and blend until creamy

Recipe inspired by Sprouted Kitchen. This version is significantly altered to make vegan, it's got less sugar and the walnuts and chocolate are new additions. Enjoy!

And my sweet couple from their wedding this Saturday - more of my work can be viewed at my 
web site

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