I’ve been playing around with gluten/grain free Paleo recipes for a while and this paleo banana, pumpkin and coconut cake recipe is one that totally rocks! Don’t get me wrong I’ve had a few fails, but when I make something that is a winner you can be sure I’ll post it.
I love that pumpkin meal tastes like chocolate when I bake it and the slight greenish colour makes everyone curious, until they taste my baking and then they don’t care and can’t believe it’s gluten/grain free and doesn’t have actual chocolate melted into it. This Banana, pumpkin meal and coconut cake is just delicious and probably won’t last that long once you bake it! But a treat every now and then is great and I made this because I had ripe bananas that needed to be used and a special friend coming round for a meal. Please let me know how you go and if you used a different topping that worked.
- 1tsp baking soda and powder
- 1.5 TBSP ACV
- 1/2 cup tapioca flour
- 1/2 cup pumpkin meal
- cacao nibs
- 1/4 cup crushed hazelnuts
- 4 medium sized ripe bananas (mashed)
- 1/4 shredded/dedicated coconut
- 3/4 cup coconut sugar
- 1 egg (to make this vegan you could use chia seeds soaked in water instead)
- 1 vanilla pod (you can also use 1 tsp vanilla essence)
Combine all the dry ingredients together in a bowl: Baking soda, baking powder, tapioca flour, pumpkin meal, coconut sugar and desiccated coconut. In a separate bowl combine the wet ingredients Apple Cider Vinegar, mashed bananas, egg and scrape out the vanilla from the vanilla pod and combine. Now mix the wet ingredients with the dry and finally add in the crushed hazel nuts and cocoa nibs (I like to add a handful). Grease up a take tin and evenly spread out the mixture and bake in the oven for 25-30mins at 190 C. Use a skewer to check if it is baked but putting it into the cake and if it comes out clean it is done. Take the cake out let it rest until cool and then you can decorate it with the chocolate icing and what whatever you want. I like toasted pieces of coconut on mine. The greenish colour is from the pumpkin meal, but this gives it a chocolate taste without much chocolate. Yum!
- 100g Cocoa butter
- 1.5 Tbsp Coconut sugar (add more if you like your icing a bit sweeter
- 1 Tbsp Coconut oil
- 1 Tbsp Cocoa powder
In a double boiler (I use a pot with water and glass bowl over it, so the steam from the water makes the bowl hot) you can add all the ingredients and mix gently until melted, then once the cake is cool you can decorate your cake.