Paleo Raspberry Chocolate Banana Cake (GF)
Happy New Year! I should probably be posting something healthy like a salad or something detoxifying like a juice for my first post of 2015, but instead, I’m posting a non-processed cake recipe. Paleo Raspberry Chocolate Banana Cake, to be exact. Which is fitting for me.
After years of trying to eat as healthy as possible in January, I’ve realized that restricting sweets, or anything, too much can have the opposite effect in the end.
Re: binge eating or rewarding yourself with the exact foods you were cutting out.
This year, my New Year’s resolutions involve taking positive smaller steps for my overall health, steps that result in permanent life changes that last ALL year long.
So instead of cutting out sweets altogether, my goal is to make my desserts with no chemicals, preservatives, butter, or processed foods.
Which actually is a challenge them I’m pretty much obsessed with at the moment.
Cake without all the crap in it? Sign me up!
Even if non-processed cake is healthier than other cakes, I know I can’t be eating cake all the time.
But if I’m going to be eating cake in 2015, it might as well be non-processed!
Especially if it is delicious and non-processed. 🙂
This Paleo Raspberry Chocolate Banana Cake is a chocolate cake treat, which started off as a chocolate banana bread recipe.
But sometimes I get carried away in the kitchen and one recipe turns into something different. But in a good way!
Banana bread turned into chocolate cake… why not?
My experimental tendencies in the kitchen, though, resulted in a wonderful raspberry adventure.
I used avocado and coconut oil to replace the butter in this cake recipe.
Almond flour and coconut flour are used as the flours.
Honey and maple syrup are used instead of sugar.
And the banana gives it a great fluffy texture.
I used cocoa powder, avocado, honey, maple syrup, melted Enjoy Life chocolate chips and raspberries to create a fudgy, finger-licking good frosting for cake.
I loved eating this Paleo Raspberry Chocolate Banana Cake while it was still a litttttle bit warm and slathered in frosting. Yum!
As I sit here eating a bite, all I can think is… “Happy New Year to me!”.
Note: if you don’t want to use baking powder, add an extra 1/4 tsp of baking soda and 1 Tbs apple cider to the recipe.
Paleo Raspberry Chocolate Banana Cake (GF)
- 1/2 cup unsweetened cocoa powder
- 1 cup almond four
- 1/2 cup coconut flour, (I like Nutiva, for quality and price)
- 1 tsp baking soda
- 1 tsp baking powder
- scant 1/2 tsp salt
- 2 eggs
- 1/2 cup honey
- 1/4 cup maple syrup
- 1 Tbs vanilla
- 1/4 cup coconut oil, , melted
- 4 Tbs mashed avocado
- 2 medium bananas, , mashed
- 6 ounces raspberries
- 1/2 cup Enjoy life chocolate chips
- Preheat the oven to 350 degrees.
- Line a 9 inch cake pan with wax paper.
- In medium bowl #1, mix the cocoa powder, almond flour, coconut flour, baking soda, baking powder, and salt with a fork until well blended.
- In medium bowl #2, mix the eggs, honey, maple syrup, vanilla, and coconut oil with a hand held electric mixer until well mixed. Add the mashed avocado and bananas and mix again until everything is well mixed.
- Pour bowl #1 into bowl #2 and mix with a hand-held electrical mixer until everything is just blended.
- Add the raspberries into the mixture and mix until the raspberries are mashed and mixed into the batter.
- Fold in the chocolate chips.
- Pour the batter into a 9 inch cake pan and cook for 40 minutes.
- Remove the cake from the oven and let cool for a bit. You can also lift the wax paper up to move the cake onto a plate or wire rack to cool.
- Put the Enjoy Life chocolate chips in a microwave safe bowl with 1/4 tsp of coconut oil. Heat for 30 second intervals in the microwave until the chocolate is melted. Set the bowl aside to cool.
- Put the mashed avocado, cocoa powder, honey, maple syrup, and vanilla in a bowl and mix with a hand held electric mixer until smooth.
- Add the raspberries and mix until the raspberries are mashed into the frosting.
- Pour the cooled melted Enjoy Life chocolate into the frosting and mix until everything is well blended.
- This amount should be enough to frost the cake.
- Once the cake is cooled, frost the cake, eat, and enjoy!
- Note: if you don't want to use baking powder, add an extra 1/4 tsp of baking soda and 1 Tbs apple cider to the recipe.
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