Friday, 7 February 2014

Banana Chocolate Chip Cake with Plum Icing

This is seriously the best banana cake recipe ever! I used this for the base layer of my daughters birthday cake, and both adults and children alike raved about it. The cake is gluten, grain, dairy, nut and soy free. It is not a healthy option kind of cake, but when you have a special occasion or want to make something a little bit special this is definitely one to have in recipe archive.

I used the recipe from who sell coconut culinary flour. This is basically an alternative to coconut flour that is a whole lot more light and fluffy creating a far lighter cake than regular coconut flour. Regular coconut flour is fantastic in so many ways and has so many different used, but it generally makes quite a dense, heavy cake. This cake is very light and fluffy - you won't be disappointed! I made a couple of adjustments to the original recipe, but essentially kept to the original…and then, just because it's plum season and we have a huge overload of them, I topped it with a plum and cashew icing. The icing is made with cashew nuts and stewed plums, which sounds a bit odd, but it's really delicious!

Banana Chocolate Chip Cake with Plum Icing

Gluten-free, grain-free, dairy-free, nut-free, soy-free

3/4 cup coconut oil
5 eggs (4 whole eggs, and one egg white)
2/3 cup coconut sugar
4 very ripe large bananas, mashed
1 tsp baking soda
1 tsp baking powder
1 1/2 cups coconut culinary flour
4 tbsp coconut milk powder
1 tsp vanilla essence
between 1/2 and 1 cup of chocolate chips (depending on how chocolatey you want it). I use the enjoy life brand for and allergen friendly choice
about 1-2 tbsp boiling water

1. Preheat oven to 180C. Grease and then line a baking tin with baking paper (you choose if you prefer round or square)
2. In a large bowl, blend the oil and sugar together until smooth and well blended.
3. Add the eggs one at a time, beating well between each addition. For the 5th egg, add only the egg white.
4. Add the mashed banana to the bowl and mix well to combine.
5. In a small bowl, place the coconut milk, baking soda and baking power. Add a small amount of boiling water, just enough to make a paste (about 1-2 tbsp). The mixture will froth up. Give it a good stir, then add to the cake mixture. Mix well to combine.
6. Add the coconut flour, and mix well until batter is smooth and blended.
7. Add the chocolate chips and mix well.
8. Pour the batter into the baking tin, smooth the top, and place in the oven.
9 Cook for about 30-40 minutes, until cake is golden and springs back to the touch.

Plum Icing

Gluten-free, grain-free, dairy-free, soy-free

1/2 cup raw cashew nuts
1/2 cup stewed plums
1 tsp vanilla paste
pinch of salt
1 tbsp lime juice (or lemon will work)
1/8 cup honey or maple syrup (more if you like it sweet)

1. Place all ingredients in a blender and blend until creamy and smooth. If the icing is too thick, you can add a little water or coconut milk (in small quantities at a time) to thin it down a little.
2. Pipe or spread onto cake immediately, then refrigerate the cake to set the icing.