Last weekend, I turned 28. This weekend I got ID twice when we went to go see a show at the casino. 28 going on 16! I’ve always had a baby face. I have also always loved chocolate, peanut butter and banana. And baking. So much fun!

At my work, we always get a cake of the birthday person’s choice for afternoon tea. I haven’t eaten any of them so far ;) but for my own birthday, I couldn’t pass up the opportunity to bake my OWN cake and bring it in to share with my awesome work team. Of course, it had to be gluten free, mostly dairy free (exception of butter) and use less refined sources of sugar. (I wasn’t going to try a completely sugar free cake because I know it would be a bit risky for others’ taste buds).

And so this epic layer cake was created! I mish mashed a few recipes together and modified them and then created some of my own too. John said it was the BEST cake I have ever made. I have to agree! You would not have a clue that this has healthy ingredients in it. No one guessed it had quinoa in the chocolate cake. I  was rather smug about that!

It was also rather exciting cutting it open at work – I had no idea if the layers had all behaved themselves or if it was going to stay together … but it did! The slice photographs are not fantastic as it was of the last piece that I transported home for John, so it was a little damaged.

18/09 update: I forgot to mention the best thing about this cake is that there is no beating of eggs and sugar – I just put most of it in my awesome Froothie blender and blended away! So. Easy. I swear, I never thought I would make cakes with this blender – it really is the best!

So if you have a special occasion coming up, then click read more for the recipe – this is your go-to cake. Enjoy!

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Chocolate Cake
Adapted from Mels Kitchen Cafe

Ingredients
2 cups cooked black quinoa, cooled (black quinoa is a bit earthier & sweeter)
1/3 cup almond milk
4 large eggs
1 teaspoon pure vanilla extract
3/4 cup organic butter, melted and cooled (or coconut oil for dairy free)
1 cup coconut sugar
1 cup unsweetened cocoa powder or raw cacao
2 teaspoons baking powder
1/2 teaspoon salt

Method

  1. For the cake, preheat the oven to 170 degrees Celsius. Lightly grease an 8-inch round cake pan. Line the bottoms of the pan with parchment paper.
  2. Add the almond milk, eggs and vanilla to a high powered blender. Blend just until combined.
  3. Add the cooked quinoa and the butter. Blend well until smooth.
  4. In a large bowl, whisk together the coconut sugar, cacao baking powder, baking soda and salt.
  5. Pour in the contents from the blender and whisk until combined.
  6. Pour the cake tin and and bake on a rack in the middle position for 40-50 minutes or until a knife or toothpick inserted in the center comes out clean.
  7. Remove the cake from the oven and allow to cool totally on a wire rack.
  8. Use a sharp serrated bread knife to cut the cake into two layers.

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Banana Cake
Ingredients
2 ripe bananas
2 extra large organic eggs
3/4 cup coconut milk (left over from ganache)
30g organic butter, melted and cooled (or coconut oil for dairy free)
1 1/4 cups gluten-free plain flour, sifted
1/4 cup coconut flour
1/2 cup coconut sugar
1/2 cup unsweetened, desiccated coconut
2 tsp gluten-free baking powder
1 tsp cinnamon

Method

  1. For the cake, preheat the oven to 170 degrees Celsius. Lightly grease an 8-inch round cake pan. Line the bottoms of the pan with parchment paper.
  2. Add bananas, eggs, coconut milk, melted butter to a high powered blender. Blend just until combined.
  3. In a large bowl, whisk together the coconut, sugar, flours, baking powder, cinnamon and stir until well combined.
  4. Pour in the contents from the blender and whisk until combined.
  5. Pour the cake tin and and bake on a rack in the middle position for 40-50 minutes or until a knife or toothpick inserted in the center comes out clean.
  6. Remove the cake from the oven and allow to cool totally on a wire rack.
  7. Use a sharp serrated bread knife to cut the cake into two layers.

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Peanut Butter Mousse
Ingredients
1 can full fat organic coconut milk, cream only
6 tablespoons PB2 powder
3 tablespoons organic maple syrup

Method

  1. Chill your can of full-fat coconut milk overnight.
  2. When you are ready to make the mousse, open up the can and scoop the thick coconut cream into a large bowl (try to keep as much liquid out of the cream as possible).
  3. Add the PB2 to the bowl and beat the mixture for 2-5 minutes (I used my Mixmaster).

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Raw Caramel Butter + Banana Slices
Ingredients
8 Medjool dates
3 tbsp coconut oil
3 tbsp almond butter
1 banana

Method

  1. Blend all ingredients, starting with a ¼ teaspoon of the salt, in a food processor OR high powered blender.
  2. Pulse until well combined, then let it process for several minutes.
  3. Taste to check salt level and add more if desired.
  4. The mixture will warm slightly in the processor and the textures will meld, eventually forming a thick delicious caramel butter.
  5. Pop in the fridge (easier to spread once cold).

b>Chocolate Ganache
Ingredients
600g dark chocolate
1 can full fat organic coconut cream, cream only

Method

  1. Place chocolate and cream in a glass bowl.
  2. Place the bowl over a pot of boiling water, (or a bain marie) and stir until melted and smooth.
  3. Stand at room temperature until thickened.

NOTE: You must make sure the cake it TOTALLY cooled down. Stone cold. Even pop the layers in the fridge for 30 minutes before assembling. Also, I put the peanut butter mousse as the first layer, but I’ve noted below to use it in the top layer as it was a little wobbly when assembly (too much weight) – this cake was quite the architectural feat!

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The epic assembly!

  1. Place one layer of the banana cake onto your serving plate.
  2. Spread with half the caramel butter (gently warm a little if needed).
  3. Gently press the fresh banana slices into caramel butter, the spread the remaining caramel butter on top (or onto the underside of the chocolate cake layer).
  4. Place one layer of the chocolate cake on top.
  5. Spread with about 1/4 of the chocolate ganache.
  6. Place the second layer of banana cake on top.
  7. Spread the chilled peanut butter mousse on top (must be straight from the fridge or it will ooze out when you do the final layer!).
  8. Place the second layer of chocolate cake on top.
  9. Cover the entire cake with the remaining chocolate ganache (set at room temperature)
  10. Place in the fridge to set.
  11. Slice and enjoy a piece of the chocolatey-banana-peanut-butter-epic-ness!

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