Banana Almond Cake with "Cream Cheese" Frosting

Makes 1 6 inch 2 layer cake

 

Ingredients:

 

2 6-inch cake pans

 

Cake:

 

1 1/2 cups quinoa flour (or all-purpose gluten-free flour)

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

1 cup packed soft Medjool dates, pitted, soaked in water for 30 minutes and 1 cup of the soaking water reserved

1/4 cup organic almond butter

1 Tbsp pure vanilla extract

1 cup pureed organic bananas

2 Tbsp apple cider vinegar

 

 

Frosting:

 

1 15 oz can organic full-fat coconut milk, chilled

1/4 cup maple syrup

1/4 tsp sea salt

1/4 tsp cider vinegar

1 tsp pure vanilla extract

1 tsp pure almond extract

1/2 cup plus 2 Tbsp melted coconut butter (not oil, warmed to liquid)

 

 

Directions:

 

Preheat the oven to 375F degrees and position the rack in the centre of the oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides lightly with oil so that the cake doesn't stick and line the bottom of the pan with a piece of parchment fit to the pan.

Whisk flour, baking powder, baking soda, and sea salt in a large bowl to blend well.  Set aside.

Place dates, reserved water, almond butter, banana puree, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form. Transfer cake batter to prepared pans and bake cakes until the tester inserted into the centre comes out clean, about 30 minutes. Cool cakes completely in pan on rack, about 1 hour. Cut around the sides of the pan to loosen. Turn cakes out onto a platter; peel off parchment paper, then slice in half horizontally to make 4 layers.

To make the frosting, combine all ingredients in a high-speed blender and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten.  Once it is ready place in the refrigerator until ready to assemble.

To assemble, place one cake layer on a plate, and spread about 1/2 cup frosting over it.  Place the other cake layer over that, then repeat.  Add another cake layer and repeat, then top with the top cake layer. Spread the remaining frosting on the top and down the sides of the cake.

***if you would like a 4-layer 9-inch cake, double this entire recipe and bake in two 9-inch cake pans.  It will take longer to bake, about 50 minutes to 1 hour.