I haven’t made a cake in a while and as the blog is getting rather ‘bowl food’ heavy I thought I’d use some spare time this evening to try out a cake recipe I found on a paleo blog a while back. This cake uses ground almonds as the base, but I thought I’d use some coconut powder (also used in my Butternut Squash Muffins) to give a slightly different flavour. The end result was really moist and chocolatey, but not particularly very sweet. I’ll be cutting this up into slices and freezing the portions for afternoon ocasional treats or else I’ll eat the entire thing in one go!
Ingredients (makes 8 good-sized slices)
- 3/4 cup ground almonds
- 1/4 cup coconut powder
- 2 eggs
- 1/4 cup extra virgin olive oil
- 2 Tablespoons raw cocoa powder (currently using this one by Choc Chick found in Whole Foods)
- 1 tsp vanilla extract
- 2 very ripe mashed bananas (overripe is great)
- 1 tsp Gluten free baking powder
- Mash or blend the bananas till smooth and beat in the rest of the ingredients (flours, oil, eggs, cocoa, vanilla etc).
- Coat a silicone loaf pan with olive oil (I use a spray to do this, or you could use baking parchement in a normal baking tin). Pour in cake batter. Lick empty bowl and spoon before realising this is indeed disgusting and that you should just wash it up asap!
- Bake at 180 degrees C in a fan assisted oven for about 25 minutes (or when knife comes out clean). Leave to cool and turn out on a cooling rack.
I think this would be really scrummy with some chopped Walnuts into the mix (add once all the other ingredients are thoroughly combined).