Description
This moist, deliciously nutty almond chocolate chip cake pairs marvelously well with the light citrus icing. And it does so without dairy, oil or gluten.
Scale
Ingredients
Cake
- 1 cup almond meal
- 2 ½ cups gluten-free flour mix (if you aren’t gluten-free, use whole wheat pastry flour or white whole wheat flour)
- ¾ teaspoon sea salt
- ½ teaspoon xanthum gum (if not using gluten-free flour you can eliminate this)
- 2 ½ teaspoons baking powder
- 1 cup vegan sugar (I prefer less processed sugars like sucanat or coconut sugar or at the very worst, organic dried cane syrup)
- 1 medium-size ripe banana
- 1 ½ cups almond milk (I use unsweetened but this is flexible—you can use vanilla flavored or sweetened or soy milk instead)
- 2 teaspoons almond extract
- 1 cup vegan chocolate chips (new favorite: Trader Joe’s semi-sweet chocolate chips—hubba hubba!)
Orange Vanilla Icing
- 1 orange
- 2 cups confectioner’s sugar
- 2 teaspoons vanilla extract
Instructions
Prepare Cake
- Pre-heat oven to 350 degrees F.
- In a large mixing bowl, mix together the dry ingredients: almond meal through sugar.
- In a high-speed blender or regular blender mix the banana, milk and almond extract until smooth. A high-speed blender is preferred but if you don’t have one you can mash the banana by hand and mix the wet ingredients by hand in a bowl.
- Add the wet ingredients to the dry ingredients and mix by hand until just combined. Fold in the chocolate chips.
- Add to a prepared 9” round cake pan. My preferred pan is a non-stick springform pan. I don’t have to grease it because once the cake cools and you release the springform mechanism, it pops right out.
- Bake for 30 minutes. A toothpick or cake tester should come out clean at this point.
- Let the cake cool, then remove from the springform pan.
- When it is completely cool, frost with the Orange Vanilla Icing.
Prepare Orange Vanilla Icing
- Zest the orange into a medium mixing bowl using a zester.
- Slice the orange in half at the equator (assuming the dimples are the north and south pole).
- Juice both halves of the orange.
- Add 2 tablespoons of the orange juice and the confectioner’s sugar to the zest in the mixing bowl.
- Using an electric hand mixer, beat the mixture until smooth and pasty, but still a tad loose. Add more orange juice if too dry, more confectioner’s sugar if too loose.
- Frost the cake immediately with a frosting spreader (or plain knife). When the frosting sits for a bit it forms a nice firm layer on the top, which is much nicer on the cake than in the bowl.