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  #1  
Old 10-21-2007, 01:13 PM
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Carmella Carmella is offline
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Banana Chocolate Cream Cake

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.
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Last edited by Carmella : 01-16-2008 at 11:08 AM.
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  #2  
Old 10-21-2007, 01:34 PM
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Mosaica Mosaica is offline
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Carmella, this looks amazing!!! But, where is the chocolate in the recipe?
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  #3  
Old 10-21-2007, 01:36 PM
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Oh my 'goshies' Carmi cRAWker did it again ! Wowhoursers ! Joz
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  #4  
Old 10-21-2007, 01:40 PM
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Quote:
Originally Posted by Mosaica View Post
Carmella, this looks amazing!!! But, where is the chocolate in the recipe?
Ha ha! I was sort of hurrying to put the recipe out so that will teach me! lol

Will correct it right now!
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Last edited by Carmella : 10-21-2007 at 09:23 PM.
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  #5  
Old 10-21-2007, 02:26 PM
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oh my!!!!! scrumtious! oh... kind of makes me sad.. I want some!
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  #6  
Old 10-21-2007, 04:27 PM
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Carmella, this cake is gorgeous!!! Must taste great too.
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  #7  
Old 10-21-2007, 05:59 PM
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My neighbor just came over to report on the cake and she said there were no words to describe how good it was.

She said they had company for dinner yesterday and one of the guests was vegan. So when came dessert time, she sort of battled over it but then decided to give her the last piece she'd kept in the freezer. he he Her friend went: "This is really good. Any chance of getting the recipe?"

So coming from 2 SAD eaters, that's even more of a compliment! Woo-Hoo!
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  #8  
Old 10-21-2007, 06:38 PM
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this looks so great .

im glad im on a fast so im not bummed
out that i dont possess this cake right now
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  #9  
Old 10-21-2007, 06:46 PM
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Oh GOD!!! That looks oh so mmmmmmm!!! gimme gimme gimme!!

Gives me a reason to make this for Mr K thank you for sharing cRAWker
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  #10  
Old 10-21-2007, 08:00 PM
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wow, i wanna make something yummy... but alas, i am fasting...
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  #11  
Old 10-22-2007, 10:49 AM
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Any suggestions as to what nut I could use in place of cashews?
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  #12  
Old 10-22-2007, 01:54 PM
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Carmella Carmella is offline
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SRD,
You can totally sub with macadamias as they work really well to replace cashews in all recipes. Both nuts seem to behave very similarly in order to achieve a creamy texture.

As for the ones in the cake, you could just add more almonds or coconut.
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Old 10-22-2007, 04:07 PM
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thankyou! I guess I'll go buying some nuts - I'm going to make this for my birthday on friday!
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  #14  
Old 10-22-2007, 04:54 PM
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B-E-A- uuuuuutiful!!!!!!!!

i love it, uve done it again dear one!!!!

love it!
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Old 10-22-2007, 04:55 PM
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SMD - please take pics when you make this for your birthday, what a great idea!!!
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