My daughter recently celebrated her 4th birthday and I was keen to offer her guests delicious but healthy birthday cake.
After searching what it seemed like hundreds of cake recipes I chose to make a raw banana coconut cake, a gluten-dairy-sugar free (original recipe featured in Kiitos Hyvää blog). This cake was packed with good protein to keep the energy levels up but without short-term sugar high that refined sugar can cause.
The best part was that the cake only took 30min to make with no baking required! It was a very risky strategy but both the birthday girl and the guests loved it!
Banana Coconut Cake
Base:
1.5dl ground almonds
1.5dl shredded coconut
2 tablespoon of raw /organic honey
Half tsp of sea salt
Filling:
3 ripe bananas
1dl ground almonds
1 tablespoon of honey
1 lemon (juice)
1tsp vanilla extract
5 tablespoon melted coconut oil
Pinch of sea salt
1. Mix ground almonds, shredded coconut, honey, salt in a blender into a smooth dough. Pour into a cake tin (17cm) and press firmly into the bottom of the tin. If using spring cake tin, put baking paper before pouring the dough in.
2. Filling: mix the bananas with ground almonds in a blender. Add lemon juice, honey, pinch of salt and blend into a fine consistency. Melt coconut oil (in a pan with low temperature) and add to the mix. Blend in well. If it tastes too sweet, add more lemon juice.
3. Pour into cake tin and even with a spoon.
4. Put cake in the freezer for 1-1.5hrs. Sprinkle shredded coconut & berries on the top.
