Banana Chocolate Chip Cake

A couple weekends ago I was invited to a brunch with Food 52 and a handful of creative women entrepreneurs, hosted by Ellen of Hedley and Bennett. I originally planned to bring something savory until I remembered that savory foods are not my strong suit. Thankfully I had these ripened bananas on the counter that were begging to be baked with. They fit perfectly in with the brunch theme and I'm happy to report that the cake was very much enjoyed. 

My recipe calls for almond flour, which I added for added flavor and a bit of toothiness/texture. You are also welcome to replace all the flour with whole wheat pastry flour to make a more nutritious cake (if there's such a thing, ha!). Lastly, if you don't like chocolate chips you can also leave them out. I personally love using bittersweet chocolate for a hint of bitterness for balance. Oh! I've also tried olive oil which lends some grassiness and would probably prefer a more neutral tasting oil. But that's all up to you! It's a fun and easy recipe that can be customized to your tastes and what you have on hand.  

Banana Chocolate Chip Cake

Cream Cheese Frosting

Spicy Cinnamon Date Brownies - gluten free, Grain Free, dairy free, refined sugar free

Brownies are one of my favorite indulgent treats. They're simple to throw together without any complicated steps or long resting times. They're also delicious both warm out of the oven and cooled and stored overnight. The only downside is the large proportion of sugar most recipes have. I came up with this recipe to curb the sugar content but still satisfy my brownie cravings.  These are made with Lily's baking bar chocolate, which is dairy free and sweetened with a hint of stevia. 

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Spicy Cinnamon Date Brownies (gluten free, grain free, dairy free, sugar free)

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Lily's Mint Chocolate + Pomegranate Cake - gluten free, dairy free, refined sugar free

Since I can remember, I've always had a sweet tooth. As I child I would carefully ration out my Halloween candy to last throughout the year. I liked them all--dum dums, tootsie rolls, and even smarties. But my favorites were anything with chocolate. Those would always disappear first. 

Now that I'm older and much more conscious about the food I consume, those childhood chocolate bars are far and few between. Luckily I recently learned about Lily's, a chocolate bar company with no sugar added and instead sweetened with stevia. In the past I hadn't enjoyed stevia sweetened treats as they tended to have a strange aftertaste. So naturally I was apprehensive when I first tried Lily's, but to my surprise there was no odd flavor but instead an honestly delicious chocolate bar! 

Lily's recently came out with a stevia sweetened baking bar and asked me to try it out, so I came up with this mint chocolate and pomegranate cake. The baking bar melted, baked and even made chocolate curls like a dream, without a hint that this cake was baked without any refined sugar. As a plus, it's also gluten free and dairy free to fit a variety of dietary restrictions.

Mint Chocolate + Pomegranate Cake
gluten free, dairy free, refined sugar free

Chocolate Mint Ganache

California Made: A Holiday Market

Next Saturday, November 14, I will be participating in California Made: a holiday market in Downtown LA. I'll have cake by the slice available and a couple other surprises!

CALIFORNIA MADE: A HOLIDAY MARKET
Featuring:

Paper Pastries - rubber stamps, stationery, and supplies
Le Petit Elefant - prints, buttons, stickers, stationery
Homako - handmade fabric and felt jewelry
Paper & Type - stationery and writing supplies
Matchbox Kitchen - cake shop

Live music by The Cheeky Few, refreshments, specials, and a chance to win our giveaway! 


More details and RSVP here.
Follow @californiamade on instagram