Man I have been completely slacking on my posting lately. Evidence being that I made this cake in October for Zach. I have been baking more than I’ve been making new recipes or taking pictures. But I do have some stocked up to share with you. Beginning here.
I have the most amazing husband (see the bearded, Bob Ross-ish haired handsome man above). This cake I made for him. He doesn’t really do celebrating or holidays, his birthday included. However, he entertains me and lets me bake for him anyways (so long as I made one for his frat boys too, which I did). His favorite flavor: banana. I had seen a cinnamon frosting and thought that sounded delicious (recipe adapted from Country Cleaver). I had also recently made my first batch of coffee toffee and had some leftover. So I just sprinkled a little of that over the top. Which was the perfect addition and his favorite part.
I would vote it my favorite gluten-free cake I’ve ever made (although lately I made a sweet potato-molasses-cake which I will be posting). I’ve always focused on making them designed pretty and never really made very many layered cakes. My dear husband sliced this cake for me, so that it had beautiful layers. A perfect amount of frosting to cake each bite.
It was delicious and hope that you all like it too!
- 2 cups almond flour
- 1 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 3/4 cup butter, room temperature
- 3/4 cup honey
- 1 cup coconut sugar
- 3 eggs, room temperature
- 2 tsp vanilla extract
- 3 bananas, brown and super ripe
- 1 1/2 cup coconut milk
- 1 tbsp lemon juice
- 1/2 cup chopped pecans
- 1 cup butter, room temperature
- 1/2 cup coconut sugar
- 1/2 tsp cinnamon
- 1 tsp vanilla
- 4 cups organic powdered sugar
- 2-4 tbsp coconut milk
Garnish: coffee toffee (crumbled)
Let’s Make it Happen: Preheat oven to 375.
Whisk coconut milk and lemon juice for the cake. Beat the butter, honey, and coconut sugar until light in color. This will take a few minutes, so while it’s beating, add together your dry ingredients: almond flour, coconut flour, baking soda, and cinnamon.
Add the eggs in the batter one at a time. Scrape down each time. Add in the vanilla. And then the bananas. Gradually add the dry ingredients and the coconut milk. Take turns adding. Do not over-mix. Fold in pecans. Once it is combined, pour into two greased cake pans.
Bake for 30 minutes or until a toothpick comes out clean. Allow them to cool completely. I like to then freeze mine to make easier to frost.
Prepare the buttercream. Whip butter and coconut sugar until light in fluffy. Several minutes. Add the vanilla. Shift the cinnamon and organic powdered sugar. Add in gradually. Add in coconut milk a tablespoon at a time. You don’t want the icing to be to runny, but you don’t want it to be too stiff either.
Cut the cakes in half. Smooth a layer of buttercream in between each layer. Stack until you reach the top. Frost the top and do a rough coat on the outside of the cake. Sprinkle toffee on the top and along the bottom of the cake. Pipe a border on the top.
Slice eat and enjoy!
You could decorate this anyway you like. Pecan brittle. Almond butter truffles. So many options. Be creative.