Paleo Banana Cake with Coconut Cream Icing
(Paleo, Vegetarian, Grain free, Gluten free, Dairy free, Refined sugar free) Not taste free!
Makes 2 x 23cm (9inch) cakes
*** Refrigerate cans of coconut cream overnight before****
8 ripe bananas
8 large eggs
1/2 cup coconut oil, melted
4 Tbsp. raw honey
3.5 cups of almond meal
4 Tbsp. ground flaxseeds
2-4 tsp. cinnamon
2 tsp. baking soda
1 tsp. cream of tartar (or 2 tsp gf baking powder)
1 Tbsp. vanilla essence/extract/powder
2 x 400ml cans of coconut cream (I prefer Ayam brand), refrigerated overnight
8 pitted dates
4 tsp. vanilla essence
Juice of 1/2 a lemon
Refrigerate the cans of coconut milk overnight before starting.
Preheat the oven to 175C. Line two 23cm (9 inch) springform cake tins with baking paper at base and grease the sides with coconut oil.
If you prefer a smoother cake mash the bananas before mixing. Using an electric mixer mix together the bananas, vanilla, eggs, coconut oil and honey until combined. Add in the almond meal, flaxseeds, baking soda and cream of tartar or baking powder and mix until well combined.
Divide the cake batter between the two pans, bake for 30-35 minutes or until a knife or skewer comes out clean. Let cool in the tin for 10 minutes then turn onto a wire rack to cool completely. Do not ice until cake is completely cooled!
For the icing, soak the dates in boiled water until they start to break down, drain away the water and mash with a fork or in a blender until a paste is made. Take the refrigerated cans of coconut milk out of the fridge ****Do not shake them**** Open and pierce a hole in the cream that has collected on the top and pour away the watery liquid (save for a smoothie). Scoop out the coconut cream with a spoon and put into electric mixer with whisk attachment. Beat for about 4 minutes until the cream forms soft peaks, add the dates, vanilla and lemon juice and beat until well combined and peaks form again.
Decorate the cake in layers with coconut cream icing, you should have enough to ice all over as I have done in the picture.
This recipe was adapted from the one found at Culinary Couture Blog
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