A Community Recipe by Harmonylia
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Wonderful cake. Not too sweet. Very much a banana taste.
Recipe Directions
1. Mix all the ingredients quite thoroughly, except dates, to form a really thick batter.
2. Spread mixture on Teflex sheet to about 1/4 inch thick.
3. Dehydrate at 115 Fahrenheit for about 4 hours and then flip over and dehydrate until firm yet cake-like for about 4 or 5 more hours. Keep checking it to be sure it’s not overdone.
4. Whip the dates to a paste.
5. Cut the cake into pieces, and layer them about 3 or 4 slices high.
6. Use the date paste as frosting.
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Comments
Top voted
stRAWberry
Jun 25, 2010
harmonylia, did the baking powder and soda have a leavening effect as they do with other flours?
RawKidChef
Jun 25, 2010
I get coconut flour (or powder) from rawguru.com.
harmonylia
Jun 25, 2010
I'm thinking it may have done so, the layers were puffier than the normal spread, but I whipped everything really really well, so it's a toss up. The only way I could tell you would be to make it again without those ingredients included. The combination of flax seed goo and levening may have helped. I never would have thought that baking powder/soda would add any flavor until I started making pancakes from scratch. The ones that add only baking powder lack a certain flavor that baking soda adds. If anyone else has any ideas on this, please feel free to add on.
All
harmonylia
Jun 25, 2010
I'm thinking it may have done so, the layers were puffier than the normal spread, but I whipped everything really really well, so it's a toss up. The only way I could tell you would be to make it again without those ingredients included. The combination of flax seed goo and levening may have helped. I never would have thought that baking powder/soda would add any flavor until I started making pancakes from scratch. The ones that add only baking powder lack a certain flavor that baking soda adds. If anyone else has any ideas on this, please feel free to add on.
stRAWberry
Jun 25, 2010
harmonylia, did the baking powder and soda have a leavening effect as they do with other flours?
harmonylia
Jun 25, 2010
By the way, I so appreciate the feed back! Thanks so much!
harmonylia
Jun 25, 2010
Oh those are good questions, now, the frozen banana's is a great question. I have found that by freezing some fruits they give a texture of cooked foods, things like banana's, cherries and blueberries especially. Also, when I dehydrate, there are times when it just doesn't have that taste to it, so I thought I would try the baking soda and powder mixture to add that taste. The coconut flour can either be purchased from a local health store OR you can grind your own in a coffee grinder by grinding up some unsulfered, unsweetened coconut.
RawKidChef
Jun 25, 2010
I get coconut flour (or powder) from rawguru.com.
Mon46
Jun 25, 2010
This looks lovely. I also want to know where you get coconut flour.
alpdesigns
Jun 24, 2010
Good questions loucakes. I don't consider baking soda or baking powder to be food, much less whether it's raw or not. I don't get the frozen bananas in a dehydrated recipe either. It looks good.
RawKidChef
Jun 24, 2010
I know something delicious that is nut free!
rawleen
Jun 24, 2010
Sounds delicious! I love the fact that it is nut-free!
loucakes
Jun 24, 2010
sounds really interesting! i have a few questions: if you are going to dehydrate the bananas anyway, why would they need to be frozen first? also, are baking soda and powder raw? what is their purpose in the cake? also for the coconut flour- do you just grind up dried coconut? thanks!
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