I have dreamt of baking my baby’s birthday cake from when she was born and was very excited about it! I wanted a healthy but very tasty cake as my little girls first ever taste of cake. So I was baking cakes and doing trail runs for over a week before D day. No cake ticked all the boxes for me until i decided to sit-down, brainstorm and come up with my own version of a healthy cake. And man was it prefect! One of my best creations ever.I will definitively be making this in future for parties.
It was a winner with kids,adults and most importantly, the birthday baby. She loved it and couldn’t get enough.
This is a lightly sweetened, slightly dense cake. The bananas and buttermilk keep it really moist, but it’s roasting the ripe bananas first that really pushes it over the top.The maple frosting perfectly complements it and makes it just that extra bit rich.
It is so healthy, as it’s free of refined sugar, uses soft medjool dates as a sweetner, made of whole wheat flour, has no egg and the butter can be substituted with coconut oil or any other flavorless oil to reduce the fat. But when you think about it, the butter gives it a subtle and moist flavor and really, each slice has a small amount in it. So it’s really a healthy cake that leaves you feeling great, not guilty, after eating it!
Wheat flour 2 cups
Baking soda 11/2 tsp
All spice powder 1/2 tsp
Salt a pinch
Bananas 4 med sized, very ripe (roasted in a skillet till cooked and soft)
Date sauce 1/4 cup + 1 tbsp
Butter 1/2 cup (melted) 100 grams
Buttermilk 1/2 cup
Raisins 1 tsp soaked in 1/3 cup water * (optional)
Maple syrup 2 tbsp (optional)
Milk 3 tbsp (to add if mix is dry)
Preheat oven to 180 deg C.
Sift all dry ingredients and keep aside.
Blend bananas and raisins with water in a mixie. Add date sauce,butter, buttermilk in a bowl and mix well. Add the pureed banana to this and mix. (Wet ingred measure 2 cups in total)
Pour flour into the wet mix and fold in until just combined. Don’t over mix.
If too dry add the milk slowly till thick batter consistency is achieved. Pour in a baking pan immediately and bake for 45-50 mins at 180 deg C.
Cream cheese (Philadelphia) 400 grams ,room temp
Maple syrup ,canadian 1/4 cup + 1 tbsp (adj to sweetness)
Butter unsalted 2 tbsp
Whizz everything in a blender just till mixed through.
Frost Cake in the centre and all over the top and sides.
(I had 1/2 cup frosting left that can be used to frost cupcakes)
Note- I made and frosted the cake night before the birthday, refrigerated it and removed the cake from the fridge 3 hours before cutting it
Cake best served at room temperature.