This is the cake I chose to make to see the start of 2018 and it was a great and sweet way to welcome the new year! It is a take on my chocolate cake and I am so happy it is working as a different recipe.
It has no added sugar at all, it all comes from the dates and the banana (which have a dual purpose of sweeting the cake and also acting as the egg replacement).
It is of course a sweet treat and when on a weight loss drive or when inflammation needs to be controlled, it should not be part of your daily menu. But when it comes to cakes and treats, this is probably as healthy as it gets.
3 cups of ground almonds
2 tsp bicarbonate of soda
250 gr dates (chopped)
3 mashed bananas
1/2 cup of boiling water
1/2 cup of melted coconut oil
4 tbsp of apple cider vinegar
1 can of full fat coconut milk (cream only)
1.5 cup of coconut sugar
a pinch of salt (optional - but who doesn't like salted toffee sauce!)
Put the chopped dates in a bowl with the boiling water and the bicarb and leave for 30 mins.
In a blender, put the dates + bananas + coconut oil and blend until smooth (ish - it's okay if some bits of dates remain).
In a bowl, mix almonds + dates liquid.
Add the apple cider vinegar, it should give a nice froth.
Put the batter in a greased baking tray (20 cm diameter ish) and bake for 40 mins at 180 degrees (C) or until a knife comes out dry.
Leave to cool completely before removing from the tray.
To make the toffee sauce, combine the ingredients in a sauce pan, bring to the boil and simmer on low heat for 20-30 mins (give it a stir from time to time) until it has thickened to a nice toffee sauce consistency.
Can be enjoyed as is, warm or cold, or with some nice coconut whipped cream.
IIN qualified health coach, foodie, mum of 2, wife of 1, ex corporate advertising executive, RA warrior