I had a funny thing happen the other day. I was asked to speak at the local CWA’s annual general meeting, and cook something for them. I decided to take a cake along and show them how to make my dairy free ‘ganache from scratch’, and decorate the cake with it. As usual I was thinking about a zillion other things while I baked (like my talk for The Wellness Summit – eek, two weeks to go!!), so I wasn’t really focusing on the recipe. To cut a long story short, I forgot to put the eggs in the cake. Yeah, not a good idea when it’s going to be eaten by the master bakers of the CWA. Ha ha! So I set the cake aside and started again, and made it with eggs!
Well, when I got home from the meeting I had some ganache left over in the bowl, so I poured it over my ‘failed’ cake and popped it into the fridge to set. Because, as I’m sure you know, if you ever have a baking fail you just pour chocolate over it and everyone will happily eat it. Right?
Then guess what?? Later (like just before dinner when I really should have known better), I really wanted some chocolate cake, so I got it out of the fridge, cut a bit off, and put a big blob of cashew butter on top for a quick snack. Uh oh, that turned into three pieces with cashew butter on top because it was AMAZING!! Like a dense, moist, chocolate mud cake with ganache and nut butter on top – so so good.
My lovely assistant, Apphia, came over the next day, and we ate cake and nut butter while we worked, because we needed to keep our energy up to get all our work done! (That’s our excuse anyway, and we’re sticking to it.) So now we’re just about ready for The Wellness Summit, my special exciting surprises are being finished up to give away to attendees, my blog and facebook comments and questions are being answered, and we are feeling much more organised! (Thanks to Apphia and chocolate cake. <3)
I thought I’d better share the recipe so you can see if it helps you get energised and organised too… but I’m not sharing Apphia, sorry, I’m selfishly keeping her. Ha ha!!
NEWSFLASH! If you’d like to come along to The Wellness Summit in Melbourne, I’d really love to meet you! You can book in with my code and receive a $100 discount on your tickets – that’s $297 instead of $397! Here’s the code: QUIRKYSUMMIT15. I’ll be speaking about my struggles in the past with bad health, exhaustion and anxiety, what I did to turn things around, and how my family coped with the changes. (If you came along last year, don’t worry, this isn’t the same talk – you’ll learn lots more!) I’ll be sharing plenty of practical tips, as well as two free ebooks full of information, recipes, and meal plans. Plus there’s ten other amazing speakers who you REALLY don’t want to miss! Two days of hanging out with your favourite health and wellness people, and meeting lots of new friends who will support you in your journey. Check out the details on the website and watch a video with snippets of last year’s summit, here!
This cake is grain free, dairy free, and nut free (if you don’t put cashew butter on top!). It can also be vegan if you swap the honey for maple syrup or coconut nectar. The recipe is based on my old faithful Chocolate Banana Cake, which can be made so many different ways I’m losing track of them all. If you want a lighter cake and you can have eggs, add 2 eggs and blend it all up together. I find it works best as cupcakes, or as a small cake in a 20 cm round tin, or even baked like brownies in a square dish.
If you’d like to make nut butter to have on top, here’s the recipe – just use all roasted cashews for cashew butter, or macadamias, or almonds, or a mixture.Print
Grain Free, Egg Free Chocolate Cake
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- 400g very ripe bananas, peeled and broken into quarters
- 80g coconut flour
- 1/2 tsp fine sea salt
- 1 tsp bicarbonate soda
- 60g cacao powder
- 100g honey (or maple syrup)
- 140g coconut oil (or unsalted butter)
- 280g coconut milk (or milk of choice)
- 1 tsp apple cider vinegar
- 1 tsp vanilla powder or extract (optional)
- 100g raw cacao butter, chopped into pieces
- 50g raw cacao powder
- 50g honey (or maple syrup)
- 1/2 tsp vanilla powder or extract
- 1/4 tsp fine sea salt
- 100g coconut cream
- Preheat oven to 180C. For cakes, line two 20 cm round cake tins with baking paper and set aside. For cupcakes, line two 12 hole muffin trays with 24 cupcake cases and set aside. (I use If You Care cupcake cases as they are non toxic, and don't stick!)
- Place all ingredients into the Thermomix bowl and mix 15 sec/speed 6, or until blended. Scrape down sides of bowl with spatula and blend again if needed.
- Divide mixture between cake tins or cupcake cases.
- For cakes, bake approx 1 hour at 180C, or for cupcakes bake approx 30 mins, or until a skewer inserted into centre of cakes comes out clean. The cakes will be very moist and will fall apart easily at this stage. Set aside to cool, then place in fridge to become firm.
- Once chilled, cakes may be layered with ganache between them and on top, or served as two separate cakes.
- Chop cacao butter in Thermomix bowl, 15 sec/speed 8, or until finely chopped.
- Melt 15 mins/37C/speed 3, or until cacao butter is completely melted.
- Add remaining ingredients and cook 3 mins/37C/speed 3. Scrape down sides of bowl and mix again 10 sec/speed 3.
- Drizzle over chilled cakes and place in fridge or freezer (or just in a cool place) to set.
- This cake is very rich and dense, like a mud cake.
- Recipe can be halved for one small, round cake, or baked in a square dish and served as brownies.
- Freezes well.
Quirky Cooking http://www.quirkycooking.com.au/