Chocolate? Um yes, please!
Chocolate is among my favorite foods, especially when it involves peanut butter! However, health is also a top priority to me, and most cakes, pastries, and other goodies on the Little Debbie aisle involve loads of sugar, artificial ingredients, and preservatives. Not exactly healthy! But part of a healthy lifestyle involves balance. Yes, it’s difficult. If you’re like me, food is a big part of most of the plans and gatherings I have with family and friends. And let’s be real, most days around the mid-afternoon, when energy levels are low from a long day and the coffee buzz has warn off, a sweet craving usually makes its appearance. For me I have learned to use fruit as a yummy, refreshing dessert on most days. However, every now and then you want something more. So today, I have a delicious cake for when you want a little something chocolaty! And best of all… it’s dairy and refined sugar free!
Also, a BIG thanks to my sweet older sis for letting me borrow her fabulous camera- it was a dream!
Now to the recipe 🙂
Makes a small 2 layer 8″ cake >>It’s is important to note that this cake doesn’t rise very high, so two layers is more like one really thick layer.
Chocolate Cake Ingredients:
1 1/4 c whole spelt flour
1/2 c cocoa powder
1 tsp baking soda
1/4 tsp salt
3 ripe bananas
6 tbsp unsalted butter, melted and slightly cooled
1/4 c maple syrup or honey
1 egg, lightly beaten
1 tsp vanilla
Cream Cheese Frosting Ingredients:
2 – 8 oz packages cream cheese, room temperature
3/4 c creamy peanut butter
1/3 c honey
4 oz unsweetened baking chocolate
4 Tbsp coconut oil
4 Tbsp maple syrup
½ cup almond butter
¼ cup almond milk or coconut milk
1.) Beginning with the cake, heat your oven to 350° and grease two round 8″ inch pans.
2.)Next, add in the spelt flour, cocoa powder, baking soda, salt in a bowl and combine with a spoon or wisk.
3.) In another bowl, mash the bananas well and then add in the melted butter, syrup (or honey), egg, and vanilla. Make sure to mix well. You might want to use a hand mixer to make sure you don’t have any banana clumps.
4.) Once wet ingredients are mixed, add in the dry ingredients, and mix again.
5.) Pour the batter in the pans, and place them in the oven side by side for around 25 minutes. I would set a timer for 20 minutes and then check it every couple minutes after that.
6.) For the cream cheese frosting, place your room temperature cream cheese in a bowl and mix. Then add in your peanut butter and honey and mix until everything is well-combined and smooth.
7.) To make this to-die-for ganache, begin by placing your chocolate and coconut oil in a sauce pan over low to medium heat and let it melt.
8.) Once the chocolate is completely melted, add in the maple syrup and stir together. Then add in the almond butter, and stir well with a spoon. After you have stirred it thoroughly, you can either allow it to sit or pour it.
- If you are going to drizzle or pour it over something, then you will need to do so shortly after making it, as it becomes thicker the longer it sits. However, if you are going to use it as a filling or to pipe, definitely give it time to sit and stiffen- maybe 20 to 30 minutes.
9.) After the cake has baked and cooled, pour, and using a spatula, smooth a thick layer of ganache on one of the chocolate cake layers. Then place the other cake on top. To keep the cake even, you might want to shave off any “humps” or “lumps” on the tops of the cake layers. Also, if you pour the ganache while it is still “liquidy”, I would recommend putting it in the fridge for 8-10 minutes so the cake doesn’t ooze ganache or slide around 🙂
10.) Next, is the cream cheese icing. Simply use the spatula to ice the whole cake.
11.) To decorate I used banana slices, a dollop of the icing, and sprinkled some whole bucket-wheat groats on top for a crunch! Feel free to decorate anyway you would like. You could pipe roses or even add some coconut!
I hope you enjoy this cake recipe! Happy healthy baking and eating!