Banana Cake with Coconut Chocolate Avocado Cream {vegan+gf}

by fitforthesoul in ,


You’ve heard it before.  Our bodies are actually smarter than we deem them to be, meaning that they crave foods that are sweet and decadent in order to compensate for something that is lacking whether that be a certain nutrient, regular sleep, and so on.  Now, there are times when my body makes a liar out of that theory because it isn’t necessarily lacking in anything but rather, it just wants some darn sweets! Simple as that. Make that a super chocolatey cake or pastry covered in chocolate with a side of banana, please.  Ever have one of those moments? April 10-2013 (1 of 1)-164

I promise that I wasn’t always chocolate crazy before I became pregnant.  Somehow, however, my hormones shifted in a mysterious way and as a result they made me make this mess in the kitchen.  After all, moderation is important when it comes to indulgent treats, so why not eat wholesome yet surprisingly delicious food?  Go ahead, no one’s stopping ya.

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And since lately I’ve been giving in to my sweet cravings far more than is beneficial for my health, I decided that banana cake (or bread, if you will) covered in coconut flavored avocado chocolate frosting would be the perfect midday snack.  And you know what?  It not only did the trick to satisfy those sweet cravings but it also gave me a peace of mind knowing that I’m doing something good for my body.  What is even better is that for those of you who love gluten free and vegan desserts this recipe might be right up your alley!  You’re very welcome, my friends.

Banana Cake with Coconut Chocolate Avocado Cream {vegan+gf}

For this cake I poured the batter into two separate 9 inch round cake pans, instead of baking it in one single pan and cutting the cake in half.  If this is inconvenient or you don’t have 2 pans available, you may use one and cut the cake after it is done baking.  However, the baking time will probably have to be a bit longer due to the larger volume. 

Makes about 8 servings

Ingredients for Cake

  • 1 1/3 C oat flour (I process regular oats)
  • 1 C millet flour
  • 3 large ripe bananas, mashed
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/4 C chia seeds (or flax)
  • 1/4 C raw cane sugar (or other)
  • 1/4 C coconut oil, melted (or other)
  • 1/2 C+2 TBSP almond milk
  • 1 TBSP vinegar (or lemon juice)

Ingredients for Cream

  • 2 medium ripe avocados
  • 1/3 C unsweetened cocoa powder
  • 5 TBSP honey
  • 3 TBSP almond milk
  • 1 tsp coconut extract

Directions

  1. Preheat the oven to 350 F degrees and lightly grease the cake pans.
  2. I ground up the oats in a processor along with the chia seeds so the seeds will become pulverized.  However, if you have oat flour available all you need to do is grind up the seeds.
  3. In a large mixing bowl, combine both flours, baking powder, baking soda, salt, and sugar with a whisk.  Add the bananas, almond milk, oil, and vinegar last.
  4. Roughly mix the ingredients with a spatula and pour the batter into both cake pans, about half and half.  Bake for 20 minutes and let it cool down.
  5. Scoop the avocado flesh from the skin and put into a processor.  Add the rest of the wet ingredients and process until it is smooth in consistency. 
  6. Add the cocoa powder and once again process until it’s well incorporated. 
  7. With a rubber spatula, spread the cream on top of one cake. 
  8. Place the other cake on top and spread the cream in a circular manner.  Garnish with walnuts or your favorite topping!

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Are you a fan of chocolate?  What’s your ultimate chocolate dessert?

Do you have a mantra/philosophy when it comes to indulging in dessert once in a while?

-I pretty much have whatever I want in moderation.  However, it is a lot nicer when I can make my own creative and wholesome treats at home!!  If I do end up eating too many sweets in a given week, I just try to take it down a notch and up my consumption of water and whole foods.

Love,

Ellie <33