Double Decker Banana Cake

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It has taken a while, but I have definitely perfected my banana cake recipe (it’s slightly different to my banana bread) although I seriously underestimate my amazing new oven and every recipe seems to need 5 minutes less than in my old oven so the sides are very slightly overdone. I wanted to make this one a bit more exciting than plain banana cake as we were entertaining so I halved the mixture and added cacao to one half to create a double-decker effect. I hope you love it as much as we all did – it got eaten pretty quickly!

Ingredients

4 very ripe bananas, mashed
1/3 cup maple syrup
1 heaped tbsp. coconut oil, melted
1 tbsp chia or flax seeds
4 tbsp filtered water
1 cup buckwheat flour
1.5 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp ground cinnamon
1 tsp vanilla bean syrup or vanilla extract
¼ cup almond milk
3 tbsp cacao powder
1/3 cup vegan chocolate chips (optional)

Method

Preheat the oven to 180° and line a loaf tin with baking paper and grease with coconut oil.

Mix the chia or flax seeds in a small bowl with the water and set aside so it can set.

Mash the bananas in a large bowl and add the coconut oil and maple, then add the chia / flax mix and mix well.

Now add the flour, baking powder, baking soda and cinnamon.

Move just under half the batter into another bowl and add the almond milk, cacao powder and vanilla, and, if using, mix in the chocolate chips.

Pour the plain batter into the loaf tin then add the chocolate batter on top. I made it a double-decker but if you want a marbled effect you can cut through the batter with a knife so that the top layer sinks down to the bottom layer in places.

Slice a banana length ways and add to the top of the cake and put it in the oven for 35 minutes, or until a fork comes out clean.

Leave on a wire rack to cool then turn out of the loaf tin onto a plate.

Delicious served with peanut or almond butter!

Enjoy!

Love and health,
Lauren

 

 

Orange, Cardamom & Fig Cake

 

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I have been making a gluten / dairy / refined sugar-free chocolate orange cake for years and it’s a favourite of my husband and his family. It’s the dessert they request from me most often. I’ve recently discovered my love for cardamom in cakes and I thought, what tastes go better together than orange and cardamom? So I amended my chocolate orange cake slightly to add cardamom and figs.

This cake is gluten free, dairy free and refined sugar-free but it is not vegan as it uses eggs.

It may seem like it would be a difficult cake to make but it’s actually really easy to throw together, the only bits that need a little bit more attention are the figs that will be on the top of the cake, and grinding the cardamom seeds but to honest, neither of these things are difficult, just a little more time consuming.

I made it this weekend for dessert for a BBQ we were hosting and it went down a treat.

Orange Cardamom Fig Cake 2

 

Ingredients

2 large oranges
6 free-range eggs
250g ground almonds
200g coconut palm sugar
1 tsp baking powder
Pinch of Himalayan salt
The seeds of 10 cardamom pods
5 or 6 fresh figs

To garnish:
A drizzle of honey or agave nectar
Flaked almonds

Method

Preheat oven to 180 degrees.

Put the oranges in a saucepan big enough to be able to cover them with water. Boil for about an hour or until very soft and you can see the skin opening.

Cut into quarters and leave to cool on the chopping board for about 10 minutes. Remove seeds.

Put them in the food processor / blender and blitz until they become a pulp. Add the eggs while the food processor is still working (on a low speed until you put the lid back on) as this will aerate the eggs. Blend well and leave it to the side for the moment.

In a large bowl mix the ground almonds, palm sugar, baking powder and salt. Then open up all the cardamom pods, put them in a pestle and mortar or coffee / spice grinder and grind until they are no longer whole. Once ground, add to the flour mix.

Now spoon the orange mixture into the dry mix and mix really well. Make sure to get all the flour from the bottom and sides of the bowl. Set aside for a moment.

Cut a sheet of baking paper to fit a 23cm springform cake tin and place it at the bottom of the tin then grease generously with coconut oil on the paper and the sides of the tin.

Cut the figs into fine slices and layer them over the bottom of the tin. Once totally covered, add the cake mixture and put it into the oven for 40-45 minutes. Your fork should come out clean but wet – this cake has to be moist.

Remove from the oven and leave to cool on a wire rack for at least an hour – this is important. Once cool, slowly release the buckle of the cake tin and remove, then put a large plate on top of the cake and slowly turn it upside down to release the cake onto the plate. Remove the baking paper.

Sprinkle a handful of flaked almonds on top and drizzle with honey or agave and serve.

Enjoy!

Love,
Lauren

The Best (Healthy!) Lemon Drizzle Cake

Lemon Drizzle Cake

Both of us love lemon drizzle cake. There’s nothing better than that sweet, moistness with a slight crisp to the coating – it’s a British staple! But the traditional recipes all require the usual unhealthy ingredients that we like to stay away from: flour, sugar, butter etc. So Raine and I put our heads together to come up with this healthy substitute and guys, we don’t mean to blow our own trumpet, but this cake is quite possibly even better than the traditional kind!

It’s totally gluten free, dairy free and refined sugar free, but it’s not vegan as we had to use eggs. Just make sure you get organic, free-range eggs and good quality ingredients all round.

I have to apologise for the slightly burnt edges – I’m waiting on a new oven! Anyway, please give this cake a go. It’s so easy to make and just to die for!

Ingredients

100g ground almonds
70g coconut palm sugar
2 organic, free-range eggs
100g vegan margarine (we thought coconut oil might make it a bit too oily. You can get a good quality, non-hydrogenated vegan margarine from your local health shop)
1 tsp baking powder
Zest of one lemon

For the coating:
2 tbsp raw cacao butter
Juice of one lemon

Method

Preheat the oven to 180 degrees and grease a loaf tin with a bit of coconut oil.

Put the ground almonds, coco palm sugar, eggs, margarine, baking powder and lemon zest in a large bowl and mix well.

Pour into the prepared cake tin and place in the oven for around 30-35 minutes until the edges start to come away slightly from the sides and the top is spongey.

Prepare the coating by melting the cacao butter on a very low heat in a saucepan. Once melted, turn off the hob, squeeze in the lemon juice and mix. Pour this over the cake while it is still warm and remove the cake from the tin once cooled.

Enjoy!

Love,
Lauren

Nutella Cake with Banana Caramel Frosting

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I needed to bring a cake to a dinner party that was gluten free – for a gluten free person, dairy free – for a kosher person, sugar free – for a diabetic and egg free, but of course I still wanted it to be yummy! Here is what I came up with… And I called it a Nutella cake because it is chocolate and hazelnut… (BTW someone got confused when we use the term ‘cups’ to measure things. It really is as simple as using a cup to measure. A normal size mug is usually the best way to measure a cup.)

Ingredients

3 cups buckwheat flour
Half tsp baking powder
3 large bananas
1 and half cups almond or hazelnut milk
Just under a cup of maple syrup
3 tbsp coconut palm sugar
1 cup hazelnuts
Half cup vegan chocolate chips

Frosting:
1 banana
Half cup maple
4 tbsp coconut oil
3 tbsp almond butter

Method

Preheat the oven to 180 / gas mark 6.

Measure out the buckwheat flour and baking powder and put it in a large mixing bowl then set this aside.

Add the bananas, almond milk, maple syrup and coco palm sugar to a blender and blend until smooth. Pour this mix into the flour and mix well.

Add the hazelnuts to the blender and blend until they form a flour, then add this into the bowl and mix well.

Lastly, add the chocolate chips and mix evenly.

Get two springform cake tins of the same size and cut baking paper in a circle the same size as the bottom of the cake tins and put one in each, then grease with coconut oil.

Distribute the mixture evenly between the two tins and bake in the oven for around 25 minutes. You want it to be moist but not undercooked.

You can make the frosting while it is baking by putting all the ingredients in the blender and letting it blend non-stop for at least 2-3 minutes, if not more, until a caramel-like consistency forms.

Once the cakes are ready, leave to cool fully. Once cooled add half the frosting to one cake, then place the other one on top and top with the rest of the frosting. You can serve immediately.

Enjoy!

Love,
Lauren