Hey everyone!! Hope you're having a great day!
Today I have a super yummy cake #recipe for you guys! My dad's birthday was at the end of April and since I know we can't go out and celebrate I wanted to do a little something special for him.
Typically when I'm in Houston I use almond or cashew flour for baking. Simply love the benefits I can obtain from them and the fluffy texture all baked goods have with these flours. But, in Guatemala has been a little hard to find them. So I have been baking a lot with oat flour. It's not store bought, I make it in the blender with rolled oats. Because of this, I will tell you a few benefits that we can get from oats, or in this case oat flour!
Oats are a type of carbohydrate rich in fiber (mostly beta glucan which has been linked with the decrease in cholesterol levels). Every portion provide us with 4g of fiber, which is a great amount per serving.
Every carb has some protein in their nutrition content, so oatmeal is not the exception. But as many plant-based proteins, oats are not considered a complete protein since they lack some essential amino acids in their composition.
It's rich in several micronutrients. For example: magnesium, iron, copper, vitamin B1, selenium, phosphorus and manganese.
If you notice, this kind of carbohydrate is very nutrient dense. Carbs aren't bad after all, right! Like I've mentioned before, there are some carbs (or food in general) that provide us more benefits than others, but it doesn't mean that we can't include them in our diet.
Oats are so versatile that you can eat them as regular oatmeal bowl (cooked or as overnight oats), make cookies, casseroles, include them in your smoothies and of course cakes! That's why I love to eat oats, not just for the benefits but because you can make so many yummy recipes with them.
Now scroll down for this yummy cake recipe!!
Ingredients for the Cake:
2 cups oats (blended into flour)
3/4 cup molasses sugar*
3 ripe bananas
1/2 cup avocado oil**
2 eggs
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon apple cider vinegar
1 teaspoon almond extract***
Chocolate chips (as desired, didn't measure)
1/3 cup chopped walnuts (optional but recommended)
Ingredients for the Frosting:
1/3 cup warm water
1 cup pitted dates
1/3 cup melted chocolate
1/3 cup creamy peanut butter****
Method for the Cake:
Preheat oven to 350ºF
In a large bowl mash the bananas, then incorporate the other wet ingredients (eggs, apple cider vinegar, almond extract and oil).
In another bowl mix the flour, sugar, baking powder and cocoa powder
Slowly start adding the dry ingredients into the bowl with the wet ingredients. Mix well avoiding flour lumps.
Incorporate the chocolate chips and walnuts.
Transfer the mixture to a baking dish (can be a loaf pan or a 8x8 pan) with parchment paper and bake for 28-30min (stick a toothpick and make sure that it comes out clean, except from the melted chocolate chips)
Set aside and let cool. Meanwhile, make the frosting.
Method for the Frosting:
In a high speed blender place all the ingredients (adding the liquids first)
Blend until it reaches that desired pasty consistency.
When ready, transfer into a bowl
When the cake is cool start frosting it, making sure everything is well coated.
If you want to decorate it, you can add sprinkles or more chocolate chips.
Serve and enjoy!!
Recipe Notes:
*You can substitute the molasses sugar for coconut sugar or brown sugar.
**Substitute the avocado oil for melted and cooled coconut oil
***I didn't have vanilla extract, so I used almond extract. Feel free to substitute for vanilla extract if you want.
****I like peanut butter but you can totally substitute for any other nut or seed butter.
The products I used for this recipe:
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