It was my Birthday on Monday and I wanted to make the healthiest, most tastiest cake I could. I’m not going to lie it takes a bit of effort to make a cake that isn’t rammed with loads of things that you cannot pronounce, however the reward is well worth it.
Now while this cake contains no added sugars, there is still come sugar in there from things like dates and bananas etc. So it is by no means a licence to just pig out. Like with any food, you have to portion it accordingly. I’m going to be working through this cake for the next couple of weeks I think.
People get caught in the trap of thinking that fruit is really healthy, and it is (when compared with normal sugar). However, sugar is still sugar, natural or not – so you still need to watch how much you consume.
Anyway, enough of the real talk. Lets get back to where the real fun begins and lets make a cake!
The Ingredients you will need to make this delightful cake are as follows…
For the base:
1 cup (120g) Walnuts
1 cup (80g) Desiccated Coconut
¼ cup (60ml) rice malt syrup
8 medjool dates
½ tbsp. cacao powder
Pinch of salt
For the two layered filling:
2 cups (500g) smooth peanut butter
4 ripe bananas
1 tsp vanilla extract
3 tbsp coconut oil
2 tbsp cacao powder
1 tbsp extra coconut oil
For Choc Drizzle:
½ cup (90g) dark chocolate
Now, lets actually get into how you make it…
Step 1 – Make the Base
Line a loaf tin with baking paper.
Step 2
Place the walnuts in a food processor and whiz them around until the nuts have broken down into very small pieces.
Step 3
Add the coconut, dates, syrup, salt and cacao powder into the processor with the nuts and process to the point that you see everything sticking together.
Step 4
Scoop out the mixture and press the base mixture into the loaf tin, spreading it evenly and then place it in the freezer – you now have your base!
Step 5 – Now for those Layers
Blitz the bananas, peanut butter, vanilla and 3 tbsp coconut oil in the processor until the mixture is completely smooth.
Step 6
Remove the tin from freezer. Divide the filling in half, and pour one half over the base. Then place the tin back into the freezer.
Step 7
Add the cacao powder and an extra 1 tbsp coconut oil to the remaining filling and blitz it in the processor until everything mixes in.
Step 8
Remove the tin from the freezer and spread the remaining filling evenly on the top to complete the three layer slice.
Step 9
Set in the freezer for at least 8 hours, and then remove from cake tin and cut into slices.
Step 10 – Now for the Chocolate Drizzle
Place the slices of cake (on their sides) onto a sheet of baking paper and place chocolate in a stainless steel bowl over a saucepan of boiling water. Once the chocolate begins to melt, reduce the heat to simmer and stir chocolate until it has fully melted. Remove from heat.
Step 11
With a spoon, drizzle each slice with melted chocolate in a zig-zag motion.
Top Tip: The cake is best eaten within 30-40 mins of removing it from the freezer.