Yesterday it was ice cream, today it's cake!
I have loved experimenting with different, more healthful ingredients, like coconut oil, almond flour, and maple syrup, instead of vegetable oil, white flour, or sugar.
This banana cake is a great example.
Adapted from Real Healthy Recipes
gluten free, dairy free, Paleo (I think?)
Uses: a 9 x 5 shallow loaf pan
Makes 8 small squares. Double or triple to serve more.
Recipe:
Cake
1/8 cup coconut oil, melted
1/8 cup agave nectar or real maple syrup
1 egg
1 ripe banana, mashed
1 Tablespoon coconut milk, full-fat from can
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
1/2 cup blanched almond flour
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/8 teaspoon salt
Frosting:
1/4 cup cream cheese, room temperature (I replaced a couple Tbsp of this with plain greek yogurt)
1/4 Tablespoon coconut milk, full-fat from can
1/2 Tablespoon agave nectar or real maple syrup
1/2 Tablespoon agave nectar or real maple syrup
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
small pinch of salt
Directions:
Preheat oven to 325 degrees F.
Preheat oven to 325 degrees F.
Grease a 9 x 5 loaf pan with coconut oil, or line with parchment paper. Set aside.
In a medium sized bowl, combine the coconut oil, maple syrup,
egg, banana, coconut milk, vanilla extract and almond extract.
In another bowl combine the almond flour, baking soda,
cinnamon and salt. Pour the wet ingredients over the dry and mix until well
combined.
Pour into prepared pan and bake for about 20 minutes, or
until knife comes out of middle clean. Don’t overbake. Let cool - will continue to set more as the cake cools.
For the frosting: With an electric mixer, beat the cream
cheese until fluffy. Reduce the mixing speed and add the remaining ingredients.
Beat on high speed until creamy.
Once the cake is fully cooled, cover with the frosting and
cut into squares.
Makes 8 small squares.
Makes 8 small squares.
So There.
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