We're very much in back-to-school mode over here in central Texas. Mopac and I-35 start getting backed up at around 2:30 instead of 4 now, the gym seems way more crowded, Target is sold out of everything, and all the obnoxious college kids are back, revving their over-sized trucks and wearing too much neon. But since I actually live with a college kid (okay he's not a college-kid, but Kyle is going back to school!), I can't be too annoyed. For Kyle's first day back for classes, he wore white sneakers and the new Herschel backpack I got him for his birthday earlier this year, looking awesome and I made him pose for a photo. That's what wives are for right?
It's been raining a lot here still, and for the most part the weather feels slightly cooler. Maybe this is just a mean Texas joke, because I know fall is no where close to happening over here. Still, I'm craving pumpkin baked goods and dreaming of warm sweaters and jeans and hoping fall comes somewhat soon. Oh and I'm getting excited for county fairs and the Texas State Fair! I haven't been in years. This is the place where they deep-fry everything (including butter and margaritas!).
Speaking of food, you probably read the title of this cake and rolled your eyes. I'm not one for healthy desserts normally, either. I eat them and make them rarely enough. Why go through all the trouble to make it healthy? Well, this was a request from my mom, who is on a very healthy diet right now, but has a major sweet tooth. When I saw a version of this on Gather and Feast's site, I thought I would give it a try, since it is refined sugar-free and almost vegan/dairy-free (just the eggs). And guess, what? It was really good!! And I'm not just saying that, my entire family loved it. Avocado frosting and all! Plus, I did not feel nearly as bad as I do after eating a normal slice of cake. Double-win!
Whole Wheat Banana Cake with Avocado Chocolate Frosting [RSF]
adapted from Gather and Feast
makes 2 8-inch cakes
Ingredients:
- 3/4 cup coconut oil
- 1/2 cup coconut sugar
- 1/2 cup maple syrup
- 1 tbsp. vanilla powder
- 1 tsp. ground cinnamon
- 3 large eggs
- 6 large bananas, mashed
- 1 cup almond milk
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 3 cups whole wheat flour
- 1/4 tsp. salt
for the frosting:
- 3 large avocados, peeled and deseeded
- 1/2 cup coconut oil
- 3 tbl. cacao powder
- 1/2 cup maple syrup
- 8 oz. dark chocolate
- 1 tsp. vanilla powder
- 1/4 tsp. sea salt
Directions: Preheat oven to 350 degrees Farenheit. Grease two 8-inch round cake pans and line with parchment paper.
In a stand mixer fitted with paddle attachment (or using a hand-held mixer), whisk together coconut oil, coconut sugar, maple syrup, cinnamon, and vanilla powder. Add in eggs, banana, and almond milk, and continue mixing until well combined.
Next, add in the dry ingredients: baking powder, baking soda, whole wheat flour, and sea salt. Mix until well combined.
Pour cake batter into prepared cake pans and bake in preheated oven for 35-40 minutes, or until a toothpick inserted into the middle comes out clean.
Let cool in pans for 15 minutes, and then flip out onto a cooling rack until completely cooled.
to make the frosting:
In a food processor or blender, cream together avocados until very smooth (about 2 minutes). Make sure it is completely smooth as this will make up the frosting and no one wants to eat a hunk of avocado while eating a slice of cake.
Once avocados are blended, add in coconut oil, maple syrup, cacao powder, vanilla powder, and sea salt. Blend together. Add melted chocolate last, and cream together until completely mixed in.
Pour frosting into a bowl and place in refrigerator for 1 hour until completely chilled. Frosting may puff up a little in size which is a good thing!
Frost cakes with a spatula. Feel free to slice in half to make four cakes or keep it as two cakes.
