This cake has healthy additions like flaxmeal, oatmilk, rice flour, grated apple and chopped banana. To get the best avor you should use whole spices and crush them in a mortar.
For the cake:
1 tablespoon flaxmeal
1 tablespoon apple cider vinegar
3⁄4 cup cashew milk or oat milk (unsweetened)
3 figs, stemmed, chopped
1 apple, peeled, grated
2 to 3 bananas, chopped
1 teaspoon vanilla extract
11⁄2 teaspoons baking soda
3⁄4 cup walnuts, chopped
3⁄4 cup cashews, chopped
2 teaspoons 9 spice powder(see recipe)
11⁄2 cups brown rice flour
1⁄3 cup arrowroot flour/starch
1⁄2 teaspoon baking powder
2 tablespoons molasses
1⁄4 cup coconut oil+more for the pan
For the chocolate sauce:
4 oz bittersweet chocolate, chopped
1⁄2 cup oat or cashew milk
3 tablespoons light brown sugar
1⁄4 teaspoon salt
1 teaspoon cardamom
- Make the cake: Preheat oven to 475°F.
- Grease a loaf pan (8 1⁄2”x4 1⁄2”) and set aside.
- Mix the flax meal and 21⁄2 tablespoons of water in a small bowl and set aside.
- Place the apple cider vinegar and non-dairy milk in a small bowl and set aside.
- Cook figs, apple, banana, 3⁄4 cup of water, and vanilla in a medium-sized pot over medium-high heat until water evaporates and mixture is thick.
- Take off heat and add 1 teaspoon of baking soda and set aside to cool.
- Toast the nuts in a skillet over medium heat until golden—about 4–5 minutes.
- Add the 9 spice mixture and toss to coat. Pour into a small bowl and set aside
- Mix the brown rice flour, arrowroot, baking powder, and remaining 1⁄2 teaspoon of baking soda, and set aside.
- In a large bowl combine fruit mixture, nut mixture, flax mixture, molasses, vinegar/milk mixture, and dry ingredients, and mix thoroughly to combine.
- Pour into a greased loaf pan and bake for 35 minutes.
- Bring temperature down to 350°F, run a knife around the edges of the cake, invert onto a sheet pan, and continue to bake for 10 more minutes or until a cake tester comes out clean.
- Let cool completely. The cake is easier to cut when it’s cooled for 2 hours.
- Make the chocolate sauce: Place the chocolate in a heat proof bowl and set aside.
- Heat the milk, brown sugar, salt, and cardamom in a small saucepan until almost boiling, quickly take off the heat and pour hot milk over the chocolate.
- Let it sit for 5 minutes, then whisk until smooth.
- Let the chocolate sauce cool at least 15 minutes or until it thickens.
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