I’m dedicating this creation to my dear customer, Duncan.

He requested a healthy cake that he can have for breakfast or any time during the day, without the thought of having to work extra hard at the gym to make up for it.

He didn’t like the idea of normal flour, as it resonated with old fashioned cakes and bread rolls, so when I stopped at the store and came across quinoa flour, I decided to try it. I decided to use honey instead of normal sugar, and oil instead of butter, to try to keep it on the healthier side.

The avocado increases the moisture without altering the taste. After all, no one likes eating a dry cake!

One thing’s for sure: it’s a summer treat you’ll want to try.

Gluten-Free Banana and Honey Chocolate Cake.

Ingredients

¾ cup oat flour

¾ cup quinoa flour

¾ cup cocoa

2 tsp bicarb

3 tsp baking powder

1 tsp salt

3/4 cup honey

2 eggs

1 cup buttermilk

½ cup canola oil

1 tsp vanilla extract

1 cup hot water

2 medium, very ripe bananas, mashed (about ½ cup)

1 small avocado, mashed (about ¾ cup)

Method

Preheat oven to 160 degrees Celsius. Grease and line one 8-inch round tin.

Combine all dry ingredients in a bowl with a whisk and set aside to aerate. In a stand mixer, with the paddle attachment, combine the oil, eggs, buttermilk, vanilla extract, and honey. Mix until well-combined. Add the banana and avocado. Do not over mix.

Add the dry ingredients to the wet ingredients. Mix until just combined. Add hot water. Mix. Pour into prepared tin. The mixture will be runny.

Bake at 160 degrees Celsius for about 70-80 minutes, or until the metal or wooden skewer, when inserted, comes out clean. Leave in tin to cool completely.

Store in your fridge for up to five days in an airtight container. It tastes delicious straight from the fridge.

Serve with Honeyed Ricotta.

200 gms ricotta cheese

100 ml fresh cream

2 tspns honey

Place all ingredients in a blender until it reaches the consistency of whipped cream.

Spoon a quenelle of ricotta on your cake serving with some added fresh berries.

Note: This cake is super moist and a little goes a long way. You can have it for breakfast, lunch, or dinner, thanks to the oats and quinoa flour. If you want it more indulgent, you can use chocolate or toffee sauce instead. Ice cream or sorbet make it a winning dessert during the hot summer days.

~