Ok this one was a little weird. I had a friend who by doctor’s orders had to cut out all kinds of sugar and wheat for an allergy test. Soooo after asking her about 100 questions about what was on- and off-limits, I devised a cake that was sweetened with only fruit. That being said, FRUIT IS SUGAR. I mean, don’t get me wrong, it is fibers and gums and water and stuff, but it’s got sugar. The thing is how that sugar is processed in the body blah blah blah. There’s some science in there I’m sure (I actually learned in an online nutrition course that the fiber in whole fruit keeps your GI tract from absorbing the sugar as much—it creates some kind of web-like filter).
Anyway, if you know somebody who is abstaining from the cane & grain (cane sugar & wheat), this one will do the trick. Assuming you grab the right flour blend, it’s:
Make it nut-free with flax or other milk substitute
Top with a date-sweetened tofu & cashew whip (recipe below) or avocado fudge icing (for a soy free/nut free version) and top with berries.
The measurements are in metric mass because this one was a real experiment, so I had to rely on the magic accuracy of mass.
For the weirdo cake:
- 225 g gluten free flour blend
- 45 g oil
- 400 ml unsweetened almond milk
- 10 ml vinegar
- 60 g ripe banana
- 80 g dates
- 9 g baking powder
- 1 g baking soda
- 3 g xantham gum
- 4 g salt
- 2 g vanilla bean powder
- Preheat the oven to 350 Degrees F. Grease a 8x8 in square cake pan and set aside. (For a layer cake, use 2 6-inch cake round cake pans).
- Start by blending the bananas, dates, and almond milk in a blender. Set aside. In a large bowl, sift together the flour blend, baking powder, baking soda, xantham gum, and salt. Add the oil, vanilla bean, vinegar and banana blend to the bowl and mix until smooth.
- Pour the batter into the cake pan. Once full, grab the cake pan on 2 parallel sides with your hands and gently tap the pan against the countertop to help level the batter. Next, tilt the cake pan in each direction until the batter has “climbed” about halfway between the batter line and brim of the cake pan for all four walls. This will help to keep a large dome from forming in the middle of the cake.
- Place the pan in the oven and bake for 20-25 minutes, or until a toothpick comes out clean when inserted.
For the Tofu & Cashew whip:
- ¾ c silken tofu
- ¼ c raw cashews
- 1 ½ Tbs coconut oil, melted
- 2 tbs water
- 1/8 tsp salt
- 2-3 Tbs dates, finely chopped
- Add the water, dates, cashews, and ¼ c of the tofu to a high speed blender. Process until smooth.
- Add the remaining tofu and salt and blend until smooth.
- With the motor running, drizzle in the coconut oil 1 tsp at a time until all has been incorporated.
- Place the whip in the refrigerator to firm up. Spread over completely cooled cake.