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Guest post from Intern Lindsay McDonald
Recipe adapted from empoweredsustenance.com

Serves: 12 / Prep Time: 20 minutes / Cook Time: 30 minutes /Inactive Time: 20 minutes

Wonderfully moist with just the right amount of sweetness, this cake is a perfect accompaniment to a nice cup of tea. The lift from the baking soda and vinegar gives this cake an airiness, and makes it ideal for soaking up the glaze. Walnuts, almonds or toasted hazelnuts would make for a delicious replacement for the pecan topping, or the nuts can be left off entirely. Either way, this cake is an impressive and easy go-to recipe for any occasion.

1/4 cup of almond meal/flour is low FODMAP.

Cake Ingredients:
2 large bananas
2 1/2 cups almond flour
1/3 cup coconut oil, melted (plus extra for greasing)
1/3 cup clover honey
6 organic eggs
2 tablespoons freshly grated ginger or 1 teaspoon dried ginger
2 teaspoons cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
2 teaspoons apple cider vinegar

Glaze Ingredients:
1/2 cup unsweetened, filler-free coconut cream concentrate, melted
2 tablespoon unsweetened, filler-free coconut milk
2 tablespoons clover honey, warmed
1 teaspoon freshly grated ginger or 1/4 teaspoon dried ginger
1 tablespoon water

1/4 cup chopped toasted pecans (or other nuts) for topping

Instructions:

Preheat the oven to 350OF. Prepare a square glass baking dish by greasing with it coconut oil.

Place all on the ingredients for the cake together in a food processor, except for the baking soda and vinegar, and blend everything together. Next, add the baking soda and vinegar, blend again and quickly pour into the prepared baking dish. Bake the bars for about 30-35 minutes or until a toothpick comes out clean in the center. Remove from the oven and place on a cooling rack to fully cool.

To make the glaze, combine all of the ingredients together in a medium bowl, and whisk until it forms a glaze-like consistency and the honey has dissolved. Evenly spread the glaze over the cooled cake, top with pecans. Allow the glaze to soak into the cake for at least 20 minutes before slicing and serving.