I mentioned in my last post that I was making a gluten- and sugar free cake. Well I tasted it now and it was friggin amazing! I’m really excited about this recipe because I see the possibilities: changing the flavouring and topping, making a chocolate version, ginger bread or cardamom flavoured one, maybe add some puréed bananas.. I found the original recipe on a gluten-free baking page The spunky coconut. Try the original recipe there or try my strict detox version. I tell you, there is so much information and nice healthy baking recipes to try out online! Since I’m weaning off sugary foods again I changed the original recipe and took out the honey and coconut sugar in favor of stevia. For a palate used to a lot of sugar perhaps this cake will taste bland, but for somebody on a sugar detox it’s a slice of heaven. Especially with some tahini on top 🙂
Detoxers delight cake The cake: In a food processor, puree 2 cups cooked white beans, 6 eggs, 1-2 tsp liquid stevia(taste),1 tsp vanilla extract. Then add 1/4 cup liquid coconut oil, 1/2 tsp sea salt, 1 tsp cinnamon, 1/2 cup buckwheat flour and 2 tsp baking powder and blend well. Pour the mixture into a long rectangular greased pan, or a pan with some greased baking paper (makes it easier to lift out the cake).For the Crumble topping I used dry coconut and chocolate nibs that I mixed with some stevia to sweeten. But you can use any nuts/seeds etc you like. Spread the crumble on top of the batter and pat it down. Bake the cake at 165 degrees celsius for about 30-40 minutes, or until ready (stick a knife in the middle and see if it comes out dry when you pull it out). Enjoy with some tahini and banana for even higher heights.Store in the fridge and enjoy.