I have been in such an insanely good mood lately! So… I decided to make cake! Because everything is even better when you have cake. Especially Wednesdays. Especially after an awesome double workout (which was LEGIT and got me super pumped for the rest of my day)! Especially when it’s healthy. Disguised as cake.
This is the kind of cake that invites trimming. You know, like when you cut a slice, and then think to yourself, “hmm. That end looks a little… ragged. I better trim it off to make sure it looks nice…” And so on, until you’ve cut yourself a second slice consisting of ‘trimmings’. I wouldn’t have any experience with this, oh no. Of course not. What makes you say that? It wouldn’t be that I’m currently working on my second “slice”, would it? No, I thought not. Ahem. Moving on!
But ohhh my goodness is this cake worth trimming. I finally had to put it away so I wouldn’t eat it all before Kira got home from work (which really wouldn’t do, I’d promised to share). It is soft and cakey, sweet but not too sweet. Perfect for a light dessert that you can feel good about eating! Whole grains, bananas, and healthy coconut fats. What’s not to love? The cake itself isn’t very sweet at all, but the glaze really kicks it up a notch and makes it mind-blowingly fantastic. Just what everyone needs on a Wednesday. So do yourselves a favor, and go make some cake. I even photographed a bite for you… so you’d get inspired :)
Banana Chocolate Cake with Banana-Coconut Glaze
Adapted from Oh She Glows, via Lawfully Wedded Wife, here! I made a half batch, which in retrospect was probably stupid, it’s SO GOOD. I might have to make another. Oh, drat. I’ll include the full recipe, for your convenience…but if it’s just you and a roomie, feel free to halve it! For those of my cholesterol-conscious friends, this cake has…none! So go ahead and enjoy yourself :)
For the cake!
- 2 c whole wheat pastry flour
- 1/2 c unsweetened cocoa powder
- 1/3 c oat variety (I used rolled oats, quick would be fine)
- 1/4 c brown sugar (Possibly a little more if you like a sweeter cake, this was perfect for me)
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2/3 c milk bev (I used soymilk)
- 2 tbsp olive oil (or canola, or melted coconut would be fine I’m sure)
- 1 tsp vanilla
- 1/2 c applesauce
- 2 ripe bananas, mashed
- a judicious handful of chocolate chippies
For the glaze:
- yet another ripe banana
- 1/2 c powdered sugar
- 1/2 tsp vanilla
- 1/2 c unsweetened shredded coconut
Preheat the oven to 350, and grease a cake pan. (I used a round 6″ for my half batch; an 8″ round or 9″ square would be fine for the full batch).
In a largeish bowl, combine flour, cocoa powder, oats, sugar, salt, baking powder, and baking soda. In a medium bowl, mash bananas, and then add soymilk, vanilla, applesauce, and olive oil. Add liquid into dry, and stir in your chocolate chips until the batter is just mixed.
Spread the batter into the prepared pan, and pop into the oven for just about 30 minutes. My half-size cake was finished at 25 with a slightly gooey center, which is DELICIOUS. Just sayin’.
While the cake is baking, make the glaze! Toss the banana into your food processor, and pulverize until smooth. Add in powdered sugar and vanilla, and whiz again to combine. Dump all this goodness into a bowl, and stir in coconut! Wait until the cake has cooled before frosting. I turned mine out onto a plate, but feel free to leave it in the pan.
I decorated mine with sprinkles because, hey. Sprinkles are bomb. I decided that this awesome Wednesday would just be that much better if I put sprinkles on it :) Enjoy your sprinkled mid-week cake! Drool. Eat. Love!