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Mikhaela x

The #healthyoption perfect Chocolate Cake

The #healthyoption perfect Chocolate Cake

I woke at 5am after having a semi good nights sleep. Now that Gabe is 9 weeks old, we are certainly getting longer stretches at night time. YAY!

What better thing to do though, at 5am, than to turn the oven on in preparation for some kind of cake. I asked Albert (my 3 year old that woke me at such a beautiful time of day ***SIGH) what sort of cake he would like to make... shock horror... he said chocolate. It's pretty much a guarantee that he was going to say that. And if I am being honest, because I know that he will say chocolate, I only ever ask him what cake he would like if I want to make chocolate cake :)

I had 5 over ripe bananas sitting in the fruit bowl. Keen to get most of the sweetness from their natural sugars, I threw them all in. After a bit of this and that, I am sitting here right now eating a piece of this deliciousness. And safe to say, I will be making it again. Loveliest compliment so far has been from my husband, saying that "this is the best chocolate cake I have ever had" WHAAAAAAAAAAAA!!!! That is HUGE!! Considering that over his life time of 35 years.. I do believe he has had many a piece of chocolate cake!

WINNNNNEEEERRRR!!!!
 

 

Top with whatever your heart desires.. I love macadamia nuts but you don't need to add nuts. Try raspberries, blueberries, roughly chopped banana, raw cacao nibs, shredded coconut... the list is endless!!!!


The #healthyoption Perfect Chocolate Cake

 

Ingredients

  • 5 med overripe bananas
  • 5 free range eggs (room temperature)
  • 1 tsp quality vanilla extract
  • 100 grams soft quality butter
  • 1/2 cup coconut oil
  • 3/4 cup raw cacao powder
  • 2 tsp ground cinnamon
  • 1 tsp bicarb soda
  • 1 tsp baking powder
  • 1/2 cup coconut flour
  • 1/2 cup rice malt syrup (use honey, maple syrup or stevia if you prefer) **** REMEMBER .. sugar is something you have control over in baking.. you can have as much or as LITTLE as you like, depending on your sweet tooth

Optional

  • 1/2 cup raspberries (If you are using frozen berries, the cake may take longer to cook because of the water content)
  • handful macadamia nuts, broken up

 

Instructions

1. Preheat oven (mine is fan forced) to 180 C and line a medium loaf tin or cake tin with baking paper. Grease sides well with coconut oil or butter.

2. Add the bananas, eggs and vanilla extract to a food processor and blend until a paste. (1 minute or so)

3. Add the butter, oil, cinnamon and cacao powder and blend for another minute.

4. Add the bicarb, baking powder and coconut flour. Pulse the food processor then scrape the sides down with a spatula. Blend for 15 seconds.

5. Add the rice malt syrup. Pulse until just combined.

6. Pour cake batter into your prepared tin. Top with your choice of berries and nuts.

7. Place in the pre heated oven for approx 45 minutes !(Depending on the tin you use and whether the berries are frozen, the baking time will differ)!

8. Test with skewer in the middle of the cake. If it comes out clean, your cake is ready.

9. Leave on the bench for 10 minutes, then turn out onto a wire rack

TIP - I tend to place most of my cakes in the middle of the top shelf of my oven. I find they bake more evenly.

**This cake will keep nicely for 5 days. I put mine in an air tight container in the fridge as it is hot here in Perth at the moment. I find it best served at room temp though. So take it out in advance if you can.

 

Enjoy xx

Seriously yummy Apple, Almond and Coconut Loaf

Seriously yummy Apple, Almond and Coconut Loaf