Banana Caramel Cake
(click on image to enlarge)
Serves 4
Wonderful Cake, not too sweet, very much a banana taste.
Ingredients
- 3 Frozen Banana's, Peeled and cut up
- 1 cup Coconut Flour
- ¼ cup Ground flax seed
- 1 Apple, Shredded
- 3 Carrots, Shredded
- ¼ cup Agave
- ⅛ cup Coconut Oil
- 1 teaspoon Vanilla
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup Dates, Soaked
Preparation
1. Mix all the ingredients to form a really thick batter, except dates, quite thouroughly. 2. Spread mixture on teflex sheet to about 1/4 inch thick and dehydrate on 115 for about 4 hours, then flip over and dehydrate until firm yet cake like, about 4 or 5 more hours. Keep checking it to be sure it’s not over dont. 3. Whip the dates to a paste. 4. Cut the cake into pieces, and layer them about 3 or 4 slices high. Use the date paste as frosting.
Comments
loucakes writes: (April 05, 2008)
sounds really interesting! i have a few questions: if you are going to dehydrate the bananas anyway, why would they need to be frozen first? also, are baking soda and powder raw? what is their purpose in the cake? also for the coconut flour- do you just grind up dried coconut? thanks!
rawleen writes: (April 05, 2008)
Sounds delicious! I love the fact that it is nut-free!
RawKidChef writes: (April 05, 2008)
I know something delicious that is nut free!
123 writes: (April 05, 2008)
Good questions loucakes. I don’t consider baking soda or baking powder to be food, much less whether it’s raw or not. I don’t get the frozen bananas in a dehydrated recipe either. It looks good.
Mon46 writes: (April 05, 2008)
This looks lovely. I also want to know where you get coconut flour.
RawKidChef writes: (April 05, 2008)
I get coconut flour (or powder) from rawguru.com.
harmonylia writes: (April 05, 2008)
Oh those are good questions, now, the frozen banana’s is a great question. I have found that by freezing some fruits they give a texture of cooked foods, things like banana’s, cherries and blueberries especially. Also, when I dehydrate, there are times when it just doesn’t have that taste to it, so I thought I would try the baking soda and powder mixture to add that taste. The coconut flour can either be purchased from a local health store OR you can grind your own in a coffee grinder by grinding up some unsulfered, unsweetened coconut.
harmonylia writes: (April 05, 2008)
By the way, I so appreciate the feed back! Thanks so much!
stRAWberry writes: (April 06, 2008)
harmonylia, did the baking powder and soda have a leavening effect as they do with other flours?
harmonylia writes: (April 06, 2008)
I’m thinking it may have done so, the layers were puffier than the normal spread, but I whipped everything really really well, so it’s a toss up. The only way I could tell you would be to make it again without those ingredients included. The combination of flax seed goo and levening may have helped. I never would have thought that baking powder/soda would add any flavor until I started making pancakes from scratch. The ones that add only baking powder lack a certain flavor that baking soda adds. If anyone else has any ideas on this, please feel free to add on.
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