This recipe was an impulsive creation.
I did not intend to make anything that very day, but just had a distinctive hunch to go purchase some Coconut Cream from my local store. I remember on first finding this nifty ingredient, possible recipes were unfolding in my minds eye. The compulsion to purchase the Coconut Cream, is what lead to this creation.
In all honesty it, it is pretty good.
Like I said, since this was not planned, I may have used the wrong baking tin (brownie tin), which I realised once tasting the cake.
TIP: The cake would go perfectly in a loaf tin, the texture is softer than your usual loaf tin cakes but it holds pretty well. It’s not delicate yet soft and stable.
Also found the cake to be tastier on the following day, in comparison to having freshly baked & cooled. With time the flavours are allowed to develop.
Thought you’d enjoy this one, it’s too good not too share. Let me know of your thoughts. The flavour of the cake is very subtle. The cacao is the main note that can be tasted, for intensive richer chocolate flavour either add dark chocolate pieces into the batter or double the Cacao powder measurements to ½ Cup.
A delicious Gluten, Diary, Sugar, Nut, & Oil Free experience.
NOTE to NUT ALLERGENS suffers: This one is for all you beautiful people; see told had you in mind 😉
2 Ripe Bananas
pinch of Cinnamon
¼ cup Cacao Powder
1 can Coconut Cream
½ tsp. Baking Powder
1 cup Dates (24 Dates)
1 tbsp. Blackstrap Molasses
1 cup Buckwheat Flour (sub: any GF Flour)
1 tbsp. Chia Seeds + 3 tbsp. Water (Chia Egg)
Mixing Bowl | Blender (sub: Food Processor) | 1 Loaf Tin (sub: Baking Tin)| | small bowl | Baking Paper | Spoon | Sieve| Tablespoon | Teaspoon
Baking Time: 30 Minutes Preparation Time: 10 Minutes
If you are using an ordinary kitchen blender, you may need to pre-soak the dates to soften. Ensure you drain it of all the water before blending.
1. Start by blending de-pitted dates along with the Coconut Cream. Once they are both well mixed, add bananas and 1 tbsp. of blackstrap molasses to your blender, and blend again ensure there are no date chinks left.
(Start blending on low and gradually increase speed).
2. In your mixing bowl sieve, (1 cup buckwheat flour, ¼ cup cacao powder & ½ tsp. baking powder), add all dry ingredients and combine with the wet ingredients. Finally add Chia Egg and Cinnamon to your mixing bowl, now mix until all is well incorporate.
3. Once you achieve a sticky batter, transfer to (baking paper lined) loaf tin.
4. Bake at Gas Mark 4 / 185° for 30 minutes. After 30 minutes check by performing a toothpick test, you may need to add another 15 minutes at your own discretion.
5. Once baked, take out and allow to stand for 15 minutes, then transfer unto cooling rack.
Can be enjoyed warm, (but is much tastier when allowed to cool properly).
Can go well with a rich chocolate garnish/ sauce, coconut whipped cream or top with any desired spread & even a side of Ice cream.
Store in a cool and dark place for up to 4 days (outside fridge).
Refrigerated, can last up to 1 week.