Banana and Chocolate Birthday Cake, sugar free
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| Birthday Cake Outdoor for an Indian Summer Sunday! |
Banana cake is always a great idea! Usually, it is made for breakfast or snacks. I wanted something a little more fancier for a birthday cake, but I was definitely going for a healthy and sugar free option. The chocolate frosting makes the difference here and really brings some nice and sweet bite. Exit the loaf or muffin shape, and bake it in a round cake mode!
This special birthday cake happened the weekend with the perfect Indian Summer's weather! It was also the birthday weekend of some friends with who decided to go for a barbecue outdoor on a lake near Lyon. No pictures from that fabulous day. My battery was flat and forgot my charger.... so, with a small detox weekend, sun and friends, it was really important to celebrate!
- 3 bananas
- 3 eggs
- 380 gr. flour
- 1 baking powder packet
- 1/2 cinnamon
- 1/2 salt
- 1/2 vanilla extract
- 100 gr. olive oil (if you find it too strong, use coconut oil)
- 100 gr. honey
- 360 ml oats milk
Chocolate frosting:
- 3 tbsp. of raw cacao
- 2 tbsp. of maple syrup
- 3 tbsp. of nuts butter (peanut butter or almond butter)
- 3 tbsp. of almond slices
Turn on the oven to 180C.
1/ This very lazy girl made the dough in a blender, but you perfectly can make it in a bowl, mash, stir, whisk by hand....
I first put together the liquid elements: eggs, honey, milk and olive oil. Blend 1 minute till smooth.
2/ Add the ripe bananas to the mixture and blend well till you get a smooth mix. Add the salt, cinnamon and vanilla extract. Give it a whisk.
3/ Add the baking powder and mix again.
4/ Finally, keep the blend on on medium speed and go adding the flour little by little. You will get a thick totally smooth batter.
5/ Line a cake mold with baking paper. Pour the batter and put in the oven for 45 to 50 minutes. Check if the cake is cooked by pinching a knife inside. The blade should get out clean.
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| Perfect Banana and Chocolate cake for tea time |
7/ Roast in a pan the almonds without any fat. Keep it a medium heat and shake, stir and turn the almonds till they get golden. I always burn them because if it takes a couple of minutes at the beginning, then they get gold really quickly. So, stay on top!
8/ Prepare the frosting mixing all the ingredients. Find the right, thick consistency to spread on the cake. If you find the frosting to loose, add some more cocoa or nut butter. It should really look like a nut/chocolate spread.
9/ Cover the top of the cake, and sprinkle the almonds on top. Push delicately the almond on the frosting to make sure they get stick to it. Let it cool, and place in the fridge till service.
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| Banana Cake with my Opinel knife |
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