Recipe of the Week: Banana Chocolate Cream Cake

Alright, alright. I know exactly what you're thinking! "What? Another cake!?!" But what can I say? My friend Aisah needed some moral support while making her first raw cake so I just couldn't help myself!

Whoa, this is another winner, I tell ya! Bananas and chocolate go naturally so well together. Combine that with some scrumptious whipped cream and you've got a ticket to taste bud heaven!

My neighbor actually just came over to report on the cake and she said there were no words to describe how good it was. lol Coming from a SAD eater, I definitely take that as a compliment!


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 soft 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 a mix of cashews and macadamia nuts
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 oil, melted
1 tablespoon lecithin* (1 tbs + 1 tsp psyllium)

*Lecithin is 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 coconut oil and lecithin until smooth. Add coconut oil and lecithin and blend until thoroughly mixed. Set in fridge for about 1 hr.

You should have extra whipped cream but I'm sure you'll find other ways to use it. lol

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 oil 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:
~ For the whipped cream, I used psyllium husks instead of lecithin, as suggested in Cafe Gratitude's recipe. As a result, I found that I had to let the cream set in the freezer rather than in the fridge. The consistency also made it difficult for the cake to hold its shape well once at room temperature. However, this may not be a major issue if you keep the cake in the freezer, thawing pieces as needed.

~ It is key that you grind your nuts finely in a coffee grinder or a high speed blender before processing them with the other ingredients. This will ensure that your cake layer has 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 yield 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.

Here you can see what it looks like cut up:


Mmmmmmmm... Yummy stuff! Who wants a piece?

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