I’m sorry for being away so long! I’ve missed your all…your blogs, your recipes, the little snapshots of your lives!
After blogging almost daily for a year, I felt I needed a little break – to focus elsewhere creatively.
And now I’m back, feeling refueled and ready to cook and create again.
And where better to re-start than with Cake!!
My bestie was coming to stay today who eats sugar free but who loves cake. So I decided to take up the challenge and make her a cake. I had a bag of pecans in the cupboard and so Pecan cake it was, with Pecan cream frosting and toasted salted pecans!
I blitzed half the pecans into flour, and added a ripe banana to the cake batter so that cake is nice and moist.
The cake is sweetened with raw maple syrup and golden granulated xylitol, and whilst I would usually put yoghurt in gluten free cake mixture, I didn’t have any so this cake is dairy free too.
My blender has broken and so I wasn’t able to make a very smooth pecan cream (you can see from the photos that its a bit grainy in texture) and whilst it was still yummy, I think a smoother cream would make a more attractive finished cake.
I also thought about caramelizing the decorating pecans in butter and maple syrup for a little extra decadence….but I salted them instead!
Now to have a slice while I check in with your blogs!
Maple and Pecan Cake (Gluten, Dairy and Refined Sugar free)
For the Cake
- 70g almond flour
- 70g pecan flour (made from 200g toasted pecans)
- 1 ripe banana, mashed
- 3 tbs granulated sweetener
- 2 tbs raw maple syrup
- 2 eggs whites and 2 eggs
- 2 tsp vanilla
- 1 tbs Chia seeds (Chia seeds)
- 0.5 tbs Lacuma powder (optional)
- 2 tsp baking powder
- Pinch Himalayan salt
For the Pecan Cream
- 100g Pecans, (soaked in water for at least 2 hours)
- 0.5 tsp vanilla paste
- Tiny pinch salt
- 1-2 tbs almond milk
- 1-2 tbs Maple syrup
- Preheat oven to 180C
- Blitz the toasted pecans until a fine flour is formed. Set aside
- Whisk together the 2 eggs, vanilla extract,sweetener and maple syrup in a medium sized bowl until light and fluffy.
- Mix in the mashed banana and whisk until smooth.
- In another bowl, whisk the egg whites to form stiff peaks
- Stir the almond flour, pecan flour, lacuma powder (if using) and baking powder into the egg yoke mixture.
- Fold in the egg whites and chia seeds (if using)
- Bake for 60 minutes or until golden brown and a skewer comes out clean.
- Cool on a wire rack
For the Pecan cream:
- Drain the pecans that have been soaking
- Blitz with the almond milk until smooth (you may need to also push through a fine meshed sieve)
- Stir in the maple syrup (add by tablespoon to taste) and salt, and refrigerate until needed.
- Spread the pecan cream over the cooled cake and decorate with toasted salted pecans