Saturday, September 11, 2010

Gluten and Sugar-Free Banana Birthday Cake Recipe

Last year, we got a white cake from Albertson's for our first birthday party. We wanted the classic photos of baby smeared in icing. He had two bites (thank goodness), and seemed more fascinated by the odd colors than the taste.

This year, I wanted to give the little guy a cake I wouldn't mind if he actually ate. I asked him what kind of cake he wanted and he said, "banana." He often answers a question with, "banana," but I saw this as an opportunity. It was an easy way to make banana bread in a cake pan and re-name it "cake."

To make it, I modified a recipe from The Eat Clean Diet Cookbook, which I love for its whole food recipes. It has some interesting modifications of classic foods~ we make the meatloaf layered with chard all the time. This cake was enjoyed, but we did have a bit left over. I think I may have cut the pieces too large, or maybe people were expecting a more, um, classic banana cake taste. My favorite part was letting the little guy eat as much as he wanted instead of just giving him a bite.

Here is the modified recipe for the cake:

Gluten and Sugar-Free Banana Birthday Cake

2 cups rice flour
1 cup garbanzo bean flour
1 cup amaranth flour (or another flour of your choice)
1/2 cup maple syrup
2 T baking powder
2 t cinnamon
1/2 t baking soda
8 egg whites, beaten until fluffy
2 cups mashed bananas
2/3 cup unsweetened milk substitute (rice, soy, or almond milk)- I think water would also be fine
2 cups unsweetened apple sauce (we used homemade plum apple sauce), divided
2 t vanilla
1 cup chopped walnuts
1 cup raisins
2 T grated orange zest (we used Meyer Lemon)

1. Preheat oven to 350 degrees. Butter two cake pans and lightly coat with flour.
2. In large bowl, combine dry ingredients.
3. Pour bananas, milk substitute, 1 cup applesauce, and vanilla into a medium bowl.
4. Add dry ingredients to wet and mix until just blended.
5. Fold in egg whites, then add walnuts, raisins, and grated zest.
6. Pour into prepared pans.
7. Bake for 55 minutes, or until a toothpick inserted into center comes out clean.
8. Let cool on wire rack.
9. Invert one cake onto cake tray. Spoon about 1/3 cup of applesauce onto cake. Invert other cake on top. Spoon rest of applesauce on top, letting some drizzle around edges.
10. Insert candles!! Enjoy!
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