Close So good! Banana, Coffee & Hazelnut Cake Ingredients ✓ 3 very ripe All Good Bananas ✓ 1 teaspoon ground cinnamon ✓ 7 dried dates – diced ✓ 1 teaspoon vanilla extract ✓ 80g melted coconut oil ✓ 3 tablespoons espresso ✓ 3 tablespoons All Good Barista Oat Milk ✓ 250g self-raising flour ✓ 1 teaspoon baking powder ✓ 50g almond meal ✓ 100g golden caster sugar ✓ 75g roughly chopped hazelnut pieces ✓ Vegan Buttercream ✓ 150g vegan butter / dairyfree spread – at room temp ✓ 2 ½ - 3 cups icing sugar ✓ ½ teaspoon vanilla extract ✓ 1-3 tablespoon All Good oat milk Method #1 Preheat oven to 180 degrees Celsius #2 Peel and mash the bananas really well. Add the cinnamon, dates, vanilla extract, coconut oil, espresso and the oat milk. Beat together. #3 Sift flour and baking powder into a large bowl. Stir through the almond meal and sugar. Create a well and fold through all the wet ingredients as well as the hazelnuts. #4 Spoon into a lined cake tin. Bake for 30 minutes. Cover the cake with tinfoil and bake for a further 30 minutes. The cover ensures the cake stays moist. The cake is ready when a skewer comes out clean. Remove the tinfoil and leave to cool completely before frosting. #5 Cube the vegan butter and use either a stand mixer or a hand mixer to whip butter until fluffy. Add the icing sugar a ½ cup at a time until well combined and fluffy. Add the vanilla essence and whip until blended. Add the oat milk 1 tablespoon at a time until a creamy, spreadable texture is achieved. #6 Spread or pipe over the cake as desired. Store cake in the fridge. Bring to room temperature 30 minutes before serving to soften butter cream.
Close Dark Chocolate & Banana Xmas Cake Brownie Ingredients ✓ 2 very ripe All Good bananas – well mashed ✓ 1 teaspoon vanilla essence ✓ ¼ cup All Good Oat Milk ✓ ½ cup dark cocoa powder ✓ 2 cups almond meal ✓ 1/2 cup coconut sugar ✓ 1 teaspoon ground cinnamon ✓ 1 teaspoon mixed spice ✓ 1 teaspoon baking powder ✓ ½ cup roasted cashews – roughly chopped ✓ ½ cup roasted pecans – roughly chopped ✓ 1/2 cup dried cranberries ✓ 10 dried apricots – diced Method #1 Preheat oven to 160 degrees. #2 Combine the bananas, vanilla and oat milk in a bowl and mix well. In another bowl mix together the cocoa, almond meal, sugar, cinnamon, mixed spice and baking powder. Combine the wet and dry ingredients and stir until mixed. #3 Stir through the nuts dried fruit. #4 Line a 20cm x 20cm oven-proof dish with baking paper. Spoon in the batter and use a spatula to smooth out the top. #5 Bake for 60 minutes or until a skewer comes out clean when inserted. #6 Leave to cool in the tin for half an hour before removing and placing in the fridge to cool completely. Use a sharp knife to cut into squares. #7 Best stored in the fridge for up to 1 week. Can be frozen for up to 3 months.
Close Delish! Banana Layer Cake w/ Vanilla Cream & Dark Chocolate Crumbs Ingredients ✓ 1 very ripe All Good organic banana - peeled ✓ 4 large free-range eggs – lightly beaten ✓ ¼ cup pure maple syrup or honey ✓ ¼ cup melted coconut oil ✓ 3/4 teaspoon baking soda ✓ 1 teaspoon apple cider vinegar ✓ 1 teaspoon good quality vanilla essence ✓ 1 ½ cups ground almonds / almond meal ✓ ½ cup desiccated coconut i choose organic to avoid preservatives ✓ ½ cup brown rice flour i could also use spelt flour – though not gluten free ✓ zest of one lemon ✓ Filling – this makes enough filling to create two layers, double for four ✓ 200 grams packages mascarpone cheese ✓ 250 grams packages cream cheese ✓ 2 tablespoons honey or pure maple syrup ✓ 1 teaspoon good quality vanilla paste or seeds from 1 vanilla pod ✓ ¼ teaspoon ground nutmeg ✓ ¼ teaspoon ground cinnamon ✓ To Garnish: ✓ 50 grams dark chocolate – chopped with a sharp knife, additional fresh banana slices. Can also you use edible flowers or fresh berries. Method #1 This recipe will make just two layers. Double to create the full four-layer cake. #2 Preheat oven to 180 degrees Celsius. #3 Place the banana, eggs, maple syrup, coconut oil and vanilla into a food processor. Process for 2 minutes until smooth. Add the remaining ingredients and process for a further minute until thoroughly mixed, scraping the sides as necessary. #4 Grease two sandwich tins very well. #5 Split cake batter between the two tins and give them a wiggle on the counter to flatten out the top. #6 Bake for 25 minutes until lightly golden and a skewer comes out clean when inserted. #7 Set aside to cool for 20 minutes before removing from tin. #8 Cool completely before placing in the fridge for 1 hour to prepare for layering (it is easier to ice the layers when cool and firm from the fridge). #9 Repeat this process to make two more layers. #10 Take the mascarpone and cream cheese out of the fridge one hour (or longer) before you plan to mix the cream together. #11 Use a standing mixer, electric beater or a wooden spoon to mix all the cream ingredients together thoroughly. #12 Taste and add more sweetness or spices if you prefer. #13 Spread the cream out evenly in the bottom of the mixing bowl. #14 Use a knife to cut right through the middle both horizontally and vertically. This will give you four portions of cream to apply to each layer. #15 Spread the cream on each layer evenly using a wide knife or palate knife. It is easier to spread the cream on each layer separately on a board and then construct the cake. #16 I like to let each layer of cream slightly hang over the edge of the cake. #17 Once the layers are assembled I gently run a knife all the way around the sides to smooth out. It gives the sides a smooth but rustic and pretty look. #18 Garnish the top of the cake with sliced banana and the chopped chocolate. Cake will last 3 days in the fridge. #19 Leave at room temperature 1 hour before serving.
Send a recipe
Send a recipe
Send a recipe
