Marble Banana Cake with Chocolate Cashew Frosting

Makes 1 large square dish

FYI this is what grain free baking dreams are made of. This was one of my many birthday cakes celebrating turning the age of 21 and it did not disappoint! Chocolate, banana, with hints of vanilla with the most luscious of icings. This was rated quite highly among my family, it won’t disappoint!

Ingredients

2 eggs room temp 

2 bananas mashed 

1/3 C butter/ oil melted and cooled 

1/4 C maple syrup 

1/4 C coconut sugar 

2 1/2 C almond flour 

1/4 C tapioca flour 

2 tsp baking powder 

1 tsp baking soda 

1/4 tsp salt

1 Tbsp cocoa powder 

Method

Mix wet ingredients well in a large bowl. Add all the dry ingredients (excluding cocoa) to another bowl and combine well. Add the dry to the wet and mix until a smooth batter. Let the mixture sit for a minute before dividing it into two and adding the Tbsp of cocoa powder to one, making it a chocolate mixture. Alternate pouring the batter into a lined square (or cake tin) pan. Swirl the mixture together with a knife to marble. Bake at 170C for around 50 minutes using tinfoil if it becomes too dark until a knife comes out clean.

choc cashew frosting

1 C cashews soaked
1/3 C coconut cream 
2 Tbsp coconut oil (doesn’t need to be melted)
3 Tbsp maple syrup 
3 Tbsp cocoa powder 
Salt and vanilla to taste

Blend all together in a high-powered blender. Spread over cake, to get easy cuts of the cake I recommend refrigerating the iced cake for an hour before slicing. Best stored airtight in the fridge for a few days - if it will last that long!