REAL, FRUGAL, HEALTHY, and FUN!!!
It’s crazy how on a week that I did not stock my pantry for baking, I just stumbled upon the perfect chocolate cake recipe! I can’t believe this! This makes the perfect chocolate cake. The kind you can bake in a 9″ round pan, and after it cools, you can turn it over onto a plate and it comes out perfectly! The texture is perfect! I’m mind-blown! This would make a great birthday cake. In fact, in just 10 days, I will be making it for my little guy who’s turning 7. I plan to make two 9″ rounds and frost in between and all around. It’s going to be amazing! We didn’t frost it this time. It’s good without frosting to just snack on it.
I used banana flour in this recipe. I’m very new to banana flour. I’d heard of it, and when I saw it a couple weeks ago, I bought it to give it a try. It’s interesting because it does not taste like banana. I’ve been very happy thus far with it. I would say that you could probably sub most any flour for the banana flour if it is not available to you, with the exception of coconut. That’s always been a risky flour for me. If someone tries it, they’ll have to let me know.
1 lb dates
1/2 cup banana flour
1/2 cup cashew milk (store bought or homemade)
3 Tbsp cocoa
1-1/2 tsp baking soda
1/2 cup coconut oil
Directions: Preheat oven to 350′ and grease a 9″ round pan, well. Puree everything in a high-speed blender. The order is really not important, but I’d get a liquid in first, either the eggs or milk. I put the eggs in first. Having the liquid in the bottom will help it mix better. Blend until smooth. This is very important. Pour the batter into the round pan and bake for 30 minutes. Allow to cool before removing cake from cake pan. Early removal can result in a broken cake.
*For a double layer cake, double the recipe*