I am back…sorry for the silence, but I’ve been in my exam cave, isolated from the world, exercising my brain 13 hour a day, peew!
This cake was actually one I developed for my birthday a month back. It was one of those cakes that just magically took one try for perfection! However, I though it was fun to just play around with it a second and third time, which resulted in two disasters and one very unhappy girl, stamping my feet and throwing a rather dense and dry cake in the bin!
So, I will therefore present you with the very first version of the cake and forget about its rather odd relatives!
As you might have noticed it isn’t a grain and sugar free version, but a gluten free and vegetable filled one instead! Sometimes it’s just nice to experiment with new and different ingredients and lately I’ve been playing around with gluten free flours, especially buckwheat. I’ve been making buckwheat pancakes, porridge and risottos – nice for a change and wonderful post workout meals.
You might have noticed the topping, you have haven’t you? My mother in law was so very kind to buy me a new pipping bag for my birthday, which was kinda perfect for this cake, and yeah I went a little arty on this one!
Well the cake can be made sugar free, no problem, just use an alternative sweetener as stevia, sukrin gold etc. for the cake batter and substitute the white chocolate in the frosting with 1-2 tbsp of the preferred sweetener! I made this cake as a sweet bread as well, omitting the frosting and sugar in batter – this serves as a great breakfast or snack meal – and during my stay in the ‘exam cave’ I had frozen slices in the freezer that I could grab and toast whenever I needed a little something to keep me going!
So whether you’re looking for a little healthy treat, breakfast, snack meal or simply wanna pimp your own cake and serve a master piece of your own, this one is a pretty good choice!
Spicy squash autumn loaf with white chocolate & cream cheese frosting
Makes one loaf
1 cup of buckwheat flour
1/2 cup of brown rice flour
1 teaspoon psyllium husk powder (optional)
2 teaspoons baking powder
1 tssp ground cinnamon
½ tsp ground vanilla
½ tsp ground ginger
½ tsp ground cardamom
¼ teaspoon ground nutmeg
¼ tsp ground cloves
1 medium zucchini
2-3 very ripe bananas (approximately 200 g)
100 g walnuts, chopped
4 tbsp coconut sugar or sweetener of your choice
1 heaping tbsp virgin coconut oil or butter, soft
2 organic eggs
A generous pinch of salt
100 g white chocolate
200 g cream cheese
Zest from 1 organic lemon + 1 tbsp juice
1/2 tsp ground vanilla
Preheat oven to 350/175 (fan)
Whisk together eggs, oil, mashed bananas, sugar, spices, psyllium and salt. Add the grated zucchini and the chopped nuts. Mix the flours and baking powder and stir it into the batter.
Line a loaf pan, pour in the batter and bake for 45-60 min, until a pin comes out clean. Set a side to cool completely.
Melt chocolate in a double boiler. Whisk in cream cheese, lemon and vanilla until well combined. Top you cake in your preferred design and serve it straight away or store in the fridge until your guests arrive.