In need of a decadent dairy-free, nut-free and gluten free cake recipe? Of course you are! Well, the gorgeous Jo of Quirky Cooking has generously offered up this beauty as part of our What To Eat companion e-cookbook. (You can see our huge list of gorgeous contributors here).
Jo is one of Australia’s leading allergy-friendly food and cooking experts and I am thrilled to have her on our panel of experts for the 2016 program, sharing her incredible insights around cooking for allergies and gut health – with lots of practical tips!
Jo’s delicious gluten free cake recipe
So without any further ado, I present Jo’s chocolate and banana mud-cake with chocolate ganache. Looks divine, doesn’t it?
The recipe is grain free, gluten free, dairy free and nut free so perfect for a healthy, filling lunchbox treat, or as a decedent celebration cake. It makes 12 cupcakes or 1 small 20cm cake, which can also be doubled (see the recipe notes). She’s also included both Thermomix and regular versions of the recipe.
Hope you enjoy it. Let me know how you go!
Grain Free, Gluten Free, Dairy Free and Nut Free so perfect for a healthy filling lunchbox treat, or as a decedent celebration cake.
- 200g ripe bananas, peeled and quartered
- 40g coconut flour
- 1/4 tsp fine sea salt
- 1/2 tsp bicarb soda
- 30g cacao powder
- 2 eggs
- 50g honey (optional)
- 70g coconut oil
- 140g coconut milk (or milk of choice)
- 1/2 tsp apple cider vinegar
- 1/2 tsp vanilla extract (optional)
- 100g raw cacao butter, chopped into pieces
- 50g raw cacao powder
- 50-80g honey (or maple syrup)
- 1/2 tsp vanilla powder or extract
- 1/4 tsp fine sea salt
- 100g coconut cream
- Preheat oven to 180C. Line a 12 hole muffin tray with 12 cupcake cases and set aside. (I use ‘If You Care’ cupcake cases as they are non-toxic, and don’t stick!)
- Place all mudcake ingredients into a Thermomix and mix 15 sec/speed 6, or blend in a food processor until smooth. Scrape down sides of bowl with spatula and blend again if needed.
- Pour into cupcake cases, three quarters full. Bake 25-30 mins or until a skewer inserted into centre of cakes comes out clean.
- Chop cacao butter in Thermomix bowl, 15 sec/speed 8, or until finely chopped. Melt in TM bowl 15 mins/37C/speed 3, or until cacao butter is completely melted.
- Add remaining ingredients and cook 3 min/37C/speed 3. Scrape down sides of bowl and mix again 10 sec/speed 3, or until smooth.
- Chop cacao butter by hand until finely chopped. Place into a double boiler (or bowl over saucepan half filled with hot water) and simmer, stirring, until melted. Add remaining ingredients and stir until smooth.
- Drizzle ganache over cooled cakes, decorate with berries (if desired) and place in fridge or freezer to set.
Variations: To make into a large cake: Double the recipe, pour into a lined 20cm cake tin, and bake 30 mins at 180C. Carefully remove cake from oven without bumping it, cover with foil, replace in oven and cook for another 60 mins at 180C. (Makes the best, most moist mudcake ever! See photo) To make egg free: Omit eggs, and cook in a lined 20cm cake tin or 12 muffin cups. Bake approx 1 hour at 180C for cake, or approx 30 mins for cupcakes, or until a skewer inserted into centre comes out clean. The cakes will be very moist and will fall apart easily while warm. Cool, then place in fridge overnight to become firm. (Delicious, dense and fudgey!)