And the Cake roll continues... lol
What can I say? Aisah needed some moral support for
her first raw cake enterprise so I just had to come up with a new cake!
Whoa, this is another winner! Bananas and chocolate naturally go so well together. Combine that with some scrumptious whipped cream and you've got a ticket to taste bud heaven!
Banana Chocolate Cream Cake
Inspired by Cafe Gratitude's
I Am Rapture
This recipe is for a 6" diameter pan or tub.
Serves 8
Cake
1 cup well packed dates, chopped
2 tablespoons lemon juice
1 1/2 tablespoons vanilla
Pinch salt
1/2 cup raw carob and cacao powder (I used 1/4 cup of each)
1 1/2 cup finely ground almonds or loosely packed left-over pulp from making milk (wet pulp is fine)
1 cup finely ground dried coconut
1/2 cup finely ground cashews
Whipped Cream
1 cup cashews or cashew/mac blend
1 cup fresh coconut milk (simply blend 1 part dried coconut with 3 parts water in high speed blender)
1/8 - 1/4 cup honey or agave (depending on how sweet you like it)
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch of salt
1/2 cup coconut butter, melted
1 tablespoon lecithin powder*
*Lecithin is derived from soybeans and acts as an emulsifier. Look for lecithin (preferably non-GMO), in granules or powdered form, at your local HFS. If using granules, make sure to grind them up in a high speed blender of coffee grinder.
Banana Layer and Decoration
2 or 3 ripe bananas, sliced
To make the Whipped Cream:
Blend all ingredients except lecithin until smooth. Add lecithin and blend until thoroughly mixed. Set in fridge for about 1 hr.
Carmella's Note: You may have too much whipped cream but I'm sure you'll find other ways to use it.
To make the Cake:
Place dates in food processor and process until a smooth paste forms. You may need to add a little water.
Then add the rest of the ingredients and mix until smooth.
Assembly:
Grease a spring form pan with a little coconut butter or line a medium margarine tub with plastic film.
Next form an even layer on the bottom with half of the cake mixture.
Top with banana slices, followed by some of the whipped cream. Set in fridge.
When very firm, form another cake layer. Then top with more banana slices. (Remember to save some for decoration).
Again top with whipped cream and set in fridge.
When firm, gently remove cake from the pan or margarine tub and place on serving plate. Decorate with banana slices and serve.
Carmella's Notes:
~ You can replace the lecithin with 1 tbs + 1 tsp psyllium flakes (NOT powder), you will have to let the cream set in the freezer rather than in the fridge. The consistency won't be as fluffy and hold its shape as well at room temperature.
~ It is key that you grind your nuts finely in a coffee grinder or a high speed blender first, before processing them with the other ingredients. This will give your cake layer a lovely smooth texture.
~ In order to apply the cake layer easily, the whipped cream needs to be quite firm (set in the fridge or freezer first). If you find that the cream tends to sink in while patting down the cake, try forming the cake layer on a different surface (such as the counter or a plate) then transferring it over to the pan.
~ For a simpler version of this, simply put a cake layer, followed by banana slices. Top with whipped cream and let set in the fridge/freezer. Decorate and serve.
But, where is the chocolate in the recipe? 
gimme gimme gimme!!
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