If you are watching your sugar and fat intake, you might want to try this cake. I adjusted a recipe from Whole Foods Market. The sweetness of this cake comes from bananas and dates. There is a very dominant banana flavor, and as someone who is not a big fan of bananas, I found it slightly bothersome. Because the cake is quite dense, serve it with some fresh fruit – I chose sliced strawberries.
1/2 cup unsweetened cocoa powder
2 cups whole wheat pastry flour
1/4 teaspoon sea salt
2 teaspoons baking powder
1/2 teaspoon baking soda
4 very ripe medium bananas
4 ounces dates (about 8 large), pitted and roughly chopped
1/2 cup almond milk
2 tablespoons water
2 teaspoons pure vanilla extract
1/4 cup shredded unsweetened coconut
1. Preheat oven to 375°F. Line an 8-inch round baking pan with parchment paper and set aside.
2. In a large bowl, whisk together cocoa, flour, salt, baking powder and baking soda. Whisk thoroughly to eliminate any lumps. Set aside.
3. Add bananas, dates, milk, water and vanilla to a blender. Blend until dates are chopped very small and the mixture is thick and smooth, at least 1 full minute or more.
4. Make a well in the center of the flour mixture. Pour in the banana mixture, and fold the wet ingredients into the dry ingredients until just combined, taking care not to overwork the batter. Pour the batter into the prepared pan and smooth the top evenly with a spatula. Sprinkle coconut on top. Bake until the top is firm and a toothpick inserted in the cake comes out clean, about 35 minutes. Watch out for the coconut flakes! If you notice the coconut getting a bit too dark, cover the cake with foil.
5. Let the cake cool in the baking pan on a cooling rack for 5 minutes, then remove cake from the pan and cool completely. Peel the parchment paper off the cake and cut cake into squares for serving. Serve with strawberries.