Guest post from Intern Lindsay McDonald Recipe adapted from empoweredsustenance.com
Serves: 12 / Prep Time: 20 minutes / Cook Time: 30 minutes /Inactive Time: 20 minutes
Wonderfully moist with just the right amount of sweetness, this cake is a perfect accompaniment to a nice cup of tea. The lift from the baking soda and vinegar gives this cake an airiness, and makes it ideal for soaking up the glaze. Walnuts, almonds or toasted hazelnuts would make for a delicious replacement for the pecan topping, or the nuts can be left off entirely. Either way, this cake is an impressive and easy go-to recipe for any occasion. 1/4 cup of almond meal/flour is low FODMAP.
Cake Ingredients:
2 large bananas
2 1/2 cups almond flour
1/3 cup coconut oil, melted (plus extra for greasing)
1/3 cup clover honey
6 organic eggs
2 tablespoons freshly grated ginger or 1 teaspoon dried ginger
2 teaspoons cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
2 teaspoons apple cider vinegar
Glaze Ingredients:
1/2 cup unsweetened, filler-free coconut cream concentrate, melted
2 tablespoon unsweetened, filler-free coconut milk
2 tablespoons clover honey, warmed
1 teaspoon freshly grated ginger or 1/4 teaspoon dried ginger
1 tablespoon water
1/4 cup chopped toasted pecans (or other nuts) for topping
Instructions:
Preheat the oven to 350OF. Prepare a square glass baking dish by greasing with it coconut oil. Place all on the ingredients for the cake together in a food processor, except for the baking soda and vinegar, and blend everything together. Next, add the baking soda and vinegar, blend again and quickly pour into the prepared baking dish. Bake the bars for about 30-35 minutes or until a toothpick comes out clean in the center. Remove from the oven and place on a cooling rack to fully cool. To make the glaze, combine all of the ingredients together in a medium bowl, and whisk until it forms a glaze-like consistency and the honey has dissolved. Evenly spread the glaze over the cooled cake, top with pecans. Allow the glaze to soak into the cake for at least 20 minutes before slicing and serving.
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Can I substitute some coconut flour in this recipe? I only have about 1 cup of almond flour.
Oh no, I thought I replied to this and it looks like I didn’t! You can substitute coconut flour but it’s not a 1:1 exchange as coconut flour sucks up a lot of moisture. You can substitute 1/4 cup coconut flour for 1 cup almond flour and add one egg or egg substitute.
I tried this recipe and it turned out alright, but definitely could have been better. I’ll have to try again!! I didn’t have enough almond flour, so I used about 50% almond meal for the rest of the flour. I also didn’t have coconut cream concentrate so I used the solid layer at the top of a coconut milk can, but it was not thick enough for the glaze. I had to reduce the glaze to get the right consistency. Also, the batter rose a lot in the oven, so when I took it out to cool, it fell, so the middle was sunken and all the glaze pooled there. I was able to redistribute it a bit after it firmed up. The final result is not as moist or flavorful as I had hoped, but I also only had 1 tablespoon of fresh grated ginger, so I substituted powdered for the rest and I could have used more. I know that baking is a precise science so my hope is that I can make it much better by correcting these little modifications I had to make! Please let me know if you have any suggestions!
Hi Ali,
The batter probably rose so much because of the use of flour instead of all almond flour. I would recommend trying it again with the almond flour and coconut cream. Let us know how it turns it!
Best,
Kristy