Here we have the ‘other’ birthday cake!
This was the cake we enjoyed on our little girl’s actual birthday day during a wee celebration with some coffee group friends. (You can find the party day Triple Layer Ice Cream Cake here.) I LOVE a chance to make celebration food so jumped at the opportunity to double up on birthday cakes. Two for turning 2 seems right… right?!
After enjoying some Christmas gingerbread biscuits a few days prior, we were still in the gingery mood so used a similar spice mix here. The banana keeps the cake deliciously moist and adds another depth of flavour. Combined with the ginger spice, it’s warming but light – a great mix 🙂 I used the Maple Yoghurt Icing from my carrot cake recipe, but if you’d like the icing to be dairy free as well then check out the links for the cashew or coconut mousse variations below – they’re both amazing!
It went down a treat for the lady of the hour, she had a blast licking off the icing and mashing the cake everywhere!
Hope it brings you the same amount of mouth smacking joy xx
2 bananas, mashed
2 tbsp honey (or pure maple syrup) melted if your honey is hard in the jar
4 tbsp ground almond
4 tbsp coconut flour
1 tsp baking soda
3 tsp ground ginger
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla extract
Preheat oven to 180’C/350’F. Grease your tin (I used 20cmx25cm square tin – but you could easily use a round cake tin here) with coconut oil and line with baking paper.
In a large bowl, beat together the eggs, bananas, and honey (or maple syrup) until well combined. Sift in the remaining ingredients. Fold together so it is all incorporated.
Pour the mixture into your prepared tin and bake for 20-25 mins or until springy to touch.
Allow to cool slightly before removing from the tin and cooling completely on a wire rack.
I iced this particular cake with the maple yoghurt icing I usually use on my carrot cake topped with shavings of 90% dark chocolate. But if you want something different I recommend trying out any either of these: