Ingredients
2 cups almond meal/flour
1/2 cup mashed bananas (about 1 large banana)
4 large eggs
1/4 cup honey or maple syrup
1/4 cup coconut oil (melted)
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon salt
Instructions
Preheat oven to 350°F (175°C); grease an 8-inch round cake pan with parchment paper.
Mash bananas, combine them well with eggs, honey/maple syrup, melted coconut oil, and vanilla extract in a bowl.
In another bowl whisk the almond flour together with baking powder and salt.
Stir well until smooth mixture when added gradually by alternating wet ingredients into dry ones.
Pour Batter: Transfer the batter into the cake pan that has been set up and level it with a knife.
Bake: Put into oven, preheated to 180 degrees Celsius, for about 25-30 minutes until a toothpick inserted in the middle comes out clean.
Cool: Let the cake cool within the pan for about 10 minutes and then transfer onto a wire rack for further cooling.
Hints for Success
Banana Ripeness: Use very ripe bananas for maximum flavor and sweetness. Extremely ripe ones will provide more natural sweetness and make your cake moist.
Egg Size: For an even mix as well as a better texture, ensure that eggs are at room temperature
Mixing: Do not overmix; mix until just blended to avoid toughening the crumb of your loaf.
Oven Temperature: Different models of ovens have different temperatures hence check on the cake towards end of baking time to avoid burning it or drying too much.
Health Benefits
Almond Flour – Almond flour is rich in nourishing fats, proteins and vitamins such as vitamin E making it excellent low-carb gluten-free alternative to all purpose flour.
Bananas – Banana provides natural sugar content and is known to contain potassium, vitamin C, dietary fiber among others.
Coconut Oil – Coconut oil consists of medium chain triglycerides (MCTs) which may be able to help enhance metabolism as well as overall health.
Honey/Maple Syrup – These sugars found in nature offer antioxidants and have lower amounts of refined sugar if compared.
Nutritional Information (Per Serving)
Assuming the cake is divided into 8 servings:
Calories: 250
Protein: 8g
Fat: 18g
Carbohydrates: 16g
Fiber: 3g
Sugar: 9g (natural sugars from bananas and honey/maple syrup)
Variations and Substitutions
Flavor Add-Ins: Stir some dark chocolate chips, nuts or dried fruit in the batter for extra taste.
Sweetener: Use agave syrup or stevia-based sweeteners instead of honey or maple syrup to reduce sugar content.
Spices: Include other spices like cinnamon or nutmeg in order to augment flavor.
Frequently Asked Questions (FAQs)
Q: Is it possible for me to use another kind of flour?
A: This recipe has been specifically structured for lacking flour. However, for a different flavor you can use other nut flours, such as hazelnut flour instead of almond flour .
Q: Can I substitute the eggs?
A: Although it could change its texture a little bit, sure you can use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg, mixed and allowed to sit until gel-like).
Q: How should I store the cake?
A. It is possible that you refrigerate it up to one week and keep in sealed container at room temperature up to three days.
Q: Is it possible to freeze the cake?
A: Yes, this cake can be kept in a freezer. Covering it tightly with a plastic wrap and store within it for two months is advisable. Thaw at room temperature before serving.
conclusion
Such tender, no added sugar, and flourless cake actually disproves that common baking ingredients are necessary for enjoying good dessert. Moist feel and its sweet make it an appealing option suitable for people with different eating habits. It will help you manage your health or if you just want to try healthy dishes; while at the same time allowing yourself a piece of heaven on earth. Enjoy!
No comments:
Post a Comment