Updated: Aug 22, 2019
A gluten-free, nutrient dense, home-made wedding cake for our intimate barn wedding.
I made three different cakes for our wedding because a) I was scared to make a single three-tiered cake that would just collapse and b) I wanted to incorporate as many of the flavours and textures that my other half loves as possible.
So we ended up with a dark chocolate and cardamom banana cake, a blueberry and lemon cake with coconut cream, and a dark chocolate and pistachio tart. All of these were gluten-free, refined sugar (or sugar in general) free and can easily be adapted for a dairy free version.
My mum says one of her favourite moments of the wedding was tasting the (blueberry) cake and being blown away by how good it was. So I’m sharing the recipes with you all here as proof that good cake doesn’t need to be unhealthy or a ‘guilty pleasure’ – you can simply enjoy it. The easiest was the banana cake, so that's where I am starting :)
Having said that – I would recommend taking the banana cake out of the fridge a few hours before eating if you have glazed it in dark chocolate like I did. Otherwise it becomes incredibly difficult to cut (as you may be able to tell by our faces in the picture above) and also very dense!
I promise this cake is super simple to make and really satisfying. It also contains a great mix of whole-grains, fats and proteins – meaning it hopefully won’t give you any blood sugar spikes!
1 tsp salt
2tsp baking powder (or 1tsp baking soda with 1tsp apple cider vinegar)
1tsp ground cardamom or seeds from 5-10 cardamom pods
100g dark chocolate chips (100% chocolate if you like this and want the cake to be completely refined sugar free)
3 mashed bananas
75g crushed pecans
1 tsp cinnamon
1 tbsp butter
Dash of salt
250g dark chocolate
Heat the oven to 180°C on fan or 200°C on upper and lower heat
[For the pecan crunch] In a pot or pan slowly melt 1tbsp of butter and stir in 50g of the crushed pecans, honey, cinnamon and dash of salt
Line a baking tray with non-stick baking paper and spread the pecan mix evenly onto it
Bake in the oven for about 10 mins or until crunchy, take out and set to the side
[For the cake] In a large bowl combine all dry ingredients except the chocolate, stir thoroughly
Make sure your butter is soft (you may need to melt it in a pan or microwave) then whip together all wet ingredients
Slowly stir in dry ingredients to form a batter
Crush up your pecan mix and add to the batter along with the chocolate chips, stir to distribute evenly
Pour batter into a greased or lined baking tin (mine was a 26cm round tin)
Bake in the oven for 30-50 minutes (this will depend on the baking tin you have used), or until dark golden and firm on the top. The cake will likely still be slightly gooey in the middle when you take it out of the oven – this is due to the oat flour. If it is fully cooked it will firm up as it cools.
[For the glaze] Chop up your dark chocolate and carefully melt (once your cake has fully cooled)
Tips for melting: You can do this in a microwave bowl by heating for a minute or two, taking it out and stirring, heating again etc. until the chocolate is fully melted and shiny. If you prefer you can bring a pot of water to boil and place a heat proof bowl on top (so that its base touches the boiling water, but the bowl itself is not fully inside the pot) and placing the chocolate in there, stirring until it is fully melted and shiny. Make sure not to get any water or other liquid on your chocolate whilst it is melting as this will make it go funny.
Place the cake on a cake-stand and pour the molten chocolate over it by pouring it onto the centre of the cake and letting it run down the sides. Decorate with the remaining crushed pecans.
And you’re done!
I would love to hear how you get on if you make this cake and whether you like it! You can comment on my blog post below or reach out to me on Instagram @efiaskitchen
I would especially love to see pictures of how your cakes come out so please do tag me when you get baking <3