Saturday, March 13, 2021

Guiltless coffee cake




 Somewhere between a pudding and a cake, this dessert is one of the best tasting healthier concoction that has been whipped up in my kitchen. And this comes from my foodie 11 year old son who does not once shy away from being critical of his mom’s healthy dessert experiments! 

The choco dates drizzle topping adds the perfect flavor and texture combo taking this dessert up a notch. Inspired by Forks over Knives, this recipe has been modified to appeal to our chocolicious taste buds! I promise this won’t disappoint, the ease factor is high here. Kahan and I made it on an impulse after dinner in a jiffy on a weeknight!


Ingredients 


TOPPING
  • 3 tablespoons unsweetened, unflavored plant-based milk
  • 2 tablespoons date paste
  • 1 teaspoon almond butter
  • ¼ teaspoon pure vanilla extract
  • 1 tbsp natural cacao powder 
CAKE
  • 1 ripe banana
  • 1 cup unsweetened, almond milk
  • 1½ teaspoons flaxseed meal
  • 1½ teaspoons almond butter
  • 1½ teaspoons apple cider vinegar
  • 1 cup almond flour 
  • 1/3 cup coconut sugar
  • ¼ cup rolled oats
  • ¼ cup chopped walnuts
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon orange zest
  • 1 teaspoon pure vanilla extract (or almond extract)

INSTRUCTIONS

  1. To make optional Drizzle Topping: In a blender combine all the ingredients and make a smooth paste and set it aside.
  2. In a mixing bowl, combine all the cake ingredients and mix well with a spatula until the batter comes together. Preheat the oven to 350 F. Spray a 9 by 13 inch baking pan with non stick cooking spray and pour the cake batter in it. Bake for 40-45 minutes until a tooth pick inserted in it comes out clean. Once cool, drizzle or spread the topping and enjoy! 

Warning- tastes even yummier the following day after refrigerating! 









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