“This is amazingly gooood” were the words my daughter said when she had the cake for dessert yesterday. Of course, the fact that it was coming out of the oven really helped. The chocolate was melted and the cake was still a bit warm.
I haven’t been cooking much this summer, I never do in the summer. Maybe I’m just too lazy, maybe it’s the fact that school is almost starting, I start to do my things again. I had three really poor bananas in my fridge (no picture, too scary), but in a cake, they taste the best.
Preparation time: 20 minutes
Cooking time: 1 hour
- 2 tbsp. (30ml) of grounded flax seeds
- 6 tbsp. (90ml) of water
- 1/2 cup (125ml) of organic sorghum flour
- 1/3 cup (83ml) of organic brown rice flour
- 1/4 cup (62.5ml) of arrowroot starch
- 1/4 cup (62.5ml) of organic almond flour
- 1/2 tsp. (2.5ml) of xanthan gum
- 2 tsp. (10ml) of baking powder
- 1 tsp. (5ml) of baking soda
- a pinch of salt
- 1/2 cup (125ml) of organic whole brown sugar
- 6 tbsp. (90ml) of vegan butter
- 3 organic ripe bananas
- 1 3/4 cup (187.5ml) of organic pitted and chopped date
- 1 cup (250ml) of organic walnuts
- 1/2 cup (125ml) of organic 70% chocolate chips
- Preheat you oven to 350º.
- Grease a 9″x5″ loaf pan.
- In a small bowl, combine the flax seed and the water and leave it aside for 10 minutes so it thickens.
- In a medium bowl, combine the sorghum flour, the rice flour, the arrowroot starch, the almond flour, the xanthan gum, the baking powder, the baking soda and the salt.
- Cream the butter and the sugar.
- Add in the bananas and the flax seeds mix then continue mixing.
- Gradually put in the flour mix, the dates, the walnuts and the chocolate chips.
- Put your batter in the loaf pan and bring it in the oven to cook for approximately 1 hour or until your knife comes out clean. It all depend on your oven, it can be more or less.
- Remove it from the oven and let it cool on a wired rack.