My adventures in raw and vegan dessert and the occasional savory recipe creation!
Monday, January 30, 2012
Banana Pineapple Cake...my first gluten free cake!
I have had a couple of gluten free flours in my pantry for a while now, but sadly I had not attempted to bake with them until last weekend. You see, gluten free baking has intimidated me a bit. I have heard the stories of overly dense dry gluten free baked goods, and they made me a bit scared. But for some reason I decided to push the fears aside Saturday and try baking a cake. I had coconut flour and almond flour and I thought they would be wonderful in a banana cake! It would be vegan, so I wasn't sure how the flours would act without eggs, but I knew there would be no moisture problem with the banana in the cake batter! I also wanted to try using coconut sugar as the sweetener for the cake because I had heard good things about it, but wasn't sure how it would affect the cake's texture either...so this was all one big experiment for me! I had some pineapple so I thought, why not make the cake tropical and top it off with pineapple?! As I put the cake in the oven and prayed that it would turn out as delicious as I imagined, I looked forward to seeing the result!
It smelled like the most wonderful sweet coconut banana bread as it baked! When I pulled it out of the oven it appeared to have been a success! The pineapple and coconut sugar that I topped it with turned into a caramel like layer suspending the fruit! Now the question was would it stay together, would it taste good and would it have good texture...yes to all three!
It was moist and flavorful with sweet banana and pineapple with a hint of almond and toasted coconut. There was a caramelly layer of pinapple on the top and it was marvelous! I served it with a little whipped coconut cream and I was in heaven!
I should know better than to be intimidated by any type of baking, afterall, experiments keep it fun and I have far more successes than messes. I will be doing more gluten free experiments in the near future, I have a feeling! If you would like to try the cake for yourself, here is the recipe!
Banana Pineapple Cake (Gluten Free)
Makes 1 9 inch round cake
3/4 cup coconut flour
3/4 cup almond flour
1 cup coconut sugar, maple sugar, or brown sugar
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
3/4 cup pureed ripe banana
1/4 cup coconut oil
1 Tbsp pure vanilla extract
3/4 cup light coconut milk
2 Tbsp lemon juice
1 cup diced fresh pineapple
additional coconut sugar for sprinkling
whipped coconut cream for serving (optional)
Preheat the oven to 375 degrees and position rack in center of oven. Line one 9-inch-diameter cake pan with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides with nonstick spray. Whisk flours, baking soda, salt, and sugar in a large bowl to blend well. Whisk bananas, oil, vanilla extract, and coconut milk together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in lemon juice and stir quickly (pale swirls will be in the batter, which is the baking soda reacting with the acid, which allows the cake to rise since there are no eggs) stir in pineapple. Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean, about 50 minutes to one hour depending on your oven. Cool cake in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter, and peel off parchment paper. Let cool before serving.