Banana chocolate chip cake with strawberry cream filling and banana frosting. That is the birthday cake that my 3 year old requested. Once again I was inspired by Love. Love so deep for this little human that I wanted to give him the cake he wanted for his birthday, even though I tried to convince him that a banana cake with chocolate frosting decorated with fresh strawberries would be super delicious. I am so happy I listened to him and went for it. Not only was this cake fun for me to make, it was also pretty delicious. I wouldn’t have been able to create anything better or more perfect for my little man hadn’t it been for his heavy input 🙂
I didn’t have much time to snap good pictures of the whole cake, Â as I finished frosting it minutes before we were heading out the door to go to the park where my sons party was at.
I found the recipe for the cake here and modified it quite a bit to fit my nutritional preferences. I pretty much followed the instructions for the cake as they were written, even though my rebel was really tempted to do it “my way”, and I feel happy with the outcome. I also doubled the recipe as I wanted to create a layer cake. I did not use the frosting recipe given in that recipe and instead created my own vegan, raw one. I then decorated the cake with fresh strawberries and bananas roasted in coconut oil and date sugar.
Ingredients for cake:
- 3 cups bananas, mashed (about 6 large bananas)
- 4 tsp lemon juice
- 6 cups flour (I mixed rice, buckwheat and coconut)
- 3 tsp baking soda
- 1/4 tsp salt
- 1.5 cups coconut oil
- 2.5 cups maple syrup (or coconut sugar)
- 1/2 cup coconut sugar
- 6 large organic eggs
- 4 tsp vanilla extract
- 3 cups coconut milk
- 1 cup chocolate chips, or homemade chocolate chunks for a completely refined sugar free cake
Steps:
- preheat oven to 275*F
- mix bananas and lemon juice in a small bowl
- in a medium bowl, mix flour, baking soda and salt
- in a large bowl or a stand up mixer, cream the maple syrup, coconut sugar and coconut oil together. I ran out of coconut sugar or I would’ve used only that and not the syrup, which would have allowed for the mixture to actually “cream”.
- beat in eggs, one at a time
- add bananas
- beat in flour mixture and milk, alternatively
- add in chocolate chunks and combine well
- pour in two 10 inch round spring form pans
- bake anywhere from 1 hour to 1.5 hours. Or until a too pick comes out clean. Mine took 1.5 hours.
- put immediately in the freezer for 45 minutes
- I kept my cakes on the counter in the pans overnight before putting it together the next day for the party.
Ingredients for strawberry filling:
- 3 cups coconut cream from a can
- 6 dates
- 4 TBS coconut milk
- 1 package of freeze dried strawberries, or 1.2 oz. powdered in a blender
- 1/2 cup coconut butter, melted
- 1 cup chopped fresh strawberries (added ONLY right before assembling the cake)
Steps:
- put everything in a large bowl and mix well. You can also do that in a blender
- pour in a container and set in the fridge for several hours
Ingredients for banana frosting:
- 1 ripe banana
- 2 TBS coconut oil
- 6 dates
- 2 cups coconut cream from a can
Steps:
- put everything in blender and blend until smooth
- pour in a dish and set in fridge for several hours
To assemble the cake, take one cake out of the pan and put in on a plate. Mix in strawberries to the filling and spread a nice thick layer all over the cake.
Gently put the other cake on top and spread frosting evenly all over and around the cake. Decorate as wished.
IMPORTANT NOTE: Because the filling and frosting are raw and made from coconut oil and cream, they will soften when out of the fridge. Keep in fridge or cooler until ready to serve, and keep in fridge or cooler until ready to eat. It will still taste divine f you leave it out, but the cake might start falling on itself a bit as the star berry filling softens.
Pamplemousse 