Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups (192g) superfine oat flour (use gluten-free if necessary)
  • 1 1/2 cups (168g) blanched almond flour
  • 1/4 cup + 2 tablespoons (45g) tapioca flour/starch
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons aluminum free baking powder
  • 1/2 teaspoon fine sea salt
  • 1/4 cup + 2 tablespoons (90g) unsweetened apple juice
  • 3 tablespoons (60g) unsulphured molasses
  • 3/4 cup (240g) pure maple syrup
  • 2 teaspoons (10g) vanilla extract
  • 1 medium banana
  • 2 tablespoons (30g) apple cider vinegar
  • 1 can full-fat coconut milk (chilled overnight or longer, you will only be using the thickened cream at the top of the can, so don't shake the can)
  • 1 1/2 tablespoons pure maple syrup
  • 1-2 teaspoons molasses (depending on how strong you want the molasses flavor)
  • 1/2 teaspoon vanilla extract

Instruction

  • Preheat an oven to 350°F (177°C) degrees and spray an 8x8 square pan with baking flour non-stick spray.
  • To a large bowl, add the oat flour, almond flour, tapioca, cinnamon, baking soda, baking powder and salt and whisk very well. Set aside.
  • Next, add all the wet ingredients (apple juice, molasses, syrup, vanilla, banana, vinegar) to a blender or food processor and blend until very smooth and there are no lumps remaining. This is an important step, as it incorporates air and gives a wonderful texture to the cake. It works better than a beater. Pour the wet into the dry ingredients and gently fold until well incorporated.
  • Pour the batter into the prepared pan and bake for 25 minutes OR until a toothpick comes out completely clean when inserted in the center. Place pan immediately on a cooking rack for 15 minutes. Gently turn over cake onto the cooling rack and it should slide right out. Cool COMPLETELY before frosting and slicing, otherwise the coconut frosting will melt off.
  • For the molasses cream frosting: place the coconut milk into the fridge to chill overnight or 2-3 days for best results.
  • Do NOT shake the can first, as the water and cream will have hardened and separated and you will only be using the cream. Scoop out all the hardened cream at the top. It should be very thick...if it is runny, it is not a good brand or can and won't work for the frosting. I recommend Thai Kitchen for best results.
  • Add the hardened cream to a medium bowl and beat until smooth. Add the vanilla, molasses and syrup and beat again for a couple of minutes until light and fluffy. Taste and add any more sweetener if desired, but keep in mind the cake is slightly sweet too and a light frosting goes well with the cake.
  • Spread onto the cooled cake and slice into 16 squares, or desired sizes. My can had a lot of cream in it, so I had extra. Keep the cake covered and stored in the fridge.