I've been trying out different no-bake cakes, for example pineapple and vanilla/chocolate. But this banana cake passed the test for being posted on the blog! For this cake I added almond milk which is a wonderful and healthy alternative to soy milk. The cake is a combination of nuts and banana with some chocolate to finish it off. Right now I'm eating a piece of the cake with a cup of ginger tea, yum!!
70 g (1/2 cup) almonds 70 g (1/2 cup) hazelnuts 60 g (1/2 cup) sunflower seeds 70 g (1/2 cup) dates 5 apricots 2 tbl water
400 ml (2 cups) coconut milk 250 ml (1 cup) almond milk 130 g (1 cup) sucanat 1 tbl maple syrup (ahornsiroop) 1 tsp cinnamon 2 tsp vanilla essence 2 tbl lemon juice 3 bananas 2 tsp agar agar powder
2 tbl arrowroot powder 60 ml (1/4 cup) almond milk
This cake is made the same way as my chocolate no-bake cake, so you can take a look at that recipe for more pictures of how I made it. The crust is made by first grinding the nuts in the food processor. Place the nuts in a pan, together with the seeds and toast them carefully. Then place this back into the food processor and add the dried fruits. Add the water and mix together.
Line the bottom of a springform with parchment paper (bakpapier). For this cake I used a smaller springform of 20 cm/8 inches. Take the nut and fruit mixture out of the food processor and place this in the springform. Press is evenly with your fingers to cover the bottom of the form. The crust is now ready.
Pour the coconut and almond milk in the food processor. Add the bananas and blend. Add the vanilla, cinnamon, lemon juice, syrup and sucanat. Blend again. Pour this mixture into a large pan. Add the agar agar and turn on the heat. Keep stirring as the mixture heats up until boiling point. You will be mixing with your left hand and with your right hand mix with a spoon, the arrowroot powder with a little almond milk. Pour this quickly into the pan. Keep stirring for another minute or two. The mixture will thicken and then turn off the heat.
Pour the banana milk into the springform and let it cool. Place in the fridge so that it can set and become cold. At this stage I usually leave the cake overnight in the fridge.
Take the cake out of the fridge. With a knife go around the edges of the cake and then open the spring form. Now take a flat plate or board and place this on top of the cake. Holding the cake underneath with one hand, and on top of the board with your other hand, turn the cake over. Now the cake is lying upside down on the board. Remove the underside of the spring form and peel off the parchment paper. Place a plate on the cake and once again turn it over. Your cake is now ready to be decorated.
To decorate the cake I melted some bitter chocolate with some syrup and used almond milk to thin the chocolate when it got too thick. When the chocolate is melted and still warm, spread a layer with a spoon or silicone spatula on the top and sides of the cake.
Also add sliced almonds on the cake. First toast the almonds in a pan. You can do this with some syrup if you like. Sprinkle the almonds on the cake.