Banana-Blueberry Cakes with Avocado Frosting

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Avocado is a superfood. Blueberries are a superfood. Banana and apple have always been drilled into us as part of a healthy diet. The result? Not so guilty pleasure! And it looks pretty too πŸ™‚

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If you haven’t made many mini cakes, I would recommend you try it! It’s quite easy to get hooked, I already made some carrot and boysenberry ones previously. All you need to so is bake one sheet cake and cut afterwards. You end up with some off cuts but they never seem to go to waste πŸ˜‰

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For once I went to town on the picture-taking. I hope they give a good idea of how I piped the frosting etc.

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Some of you may have worked with stevia before and be quite familiar with it. If you haven’t, and don’t have any in your wonderful kitchen haven, then you can use some honey and/or icing sugar to sweeten the avocado frosting.

 

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Aren’t edible flowers amazing, may I add……? Thumbs up nature. I also made some smaller ones without the flowers:

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They were just as delicious but they just have another look.

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Now that I have spammed you, I shall get onto the recipe!

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Blueberry-Banana Mini Cakes with Avocado Frosting
Ingredients:
Banana-Apple Cake:
3/4 cup white flour
3/4 cup wheat flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 egg
1 small banana, mashed
1 apple, grated finely
3 Tbsp vegetable oil
1/2 cup water
Avocado frosting:
1 avocado
Dash lemon juice
1 tsp stevia (ground leaf), or to taste
To decorate:
1 small punnet blueberries (only a handful really)
Edible flowers
Desiccated coconut

Instructions:
Preheat the oven to 180 degrees Celsius and line a 20cm square cake tin.

In a large bowl, mix together the flours, sugar, baking soda and baking powder. In another bowl, mix the egg, banana, apple and vegetable oil. Fold the wet ingredients into the dry and add the water a bit at a time until you have a thick but pourable batter. Pour into the tin and bake for about 20 minutes, until a skewer comes out pretty much clean when inserted into the middle. Leave the cake to cool.

Take out of the tin and cut into the desired shapes you have in mind. As you can see, I make three larger cakes (about 10cm diameter and four little ones (about 4cm diameter).

Make the frosting; either use a little blender to blend the avocado, lemon juice and stevia or pass the avocado through a sieve until there are no lumps, and then add the lemon juice and stevia. Mix until combined. Spoon the frosting into a piping bag or plastic bag and snip the corner (Note: I found it best to have all the pieces of cake arranged on a tray and to ice each one, then decorate and decide which to put as the top/bottom after).

Now arrange the blueberries as the filling (on the larger cakes) and on top, followed by the edible flowers and sprinkle with the coconut. Place the top layers on the bottom layers and plate up if you are serving to a group. Or maybe you just want to impress yourself, go ahead!

Enjoy. Please. The frosting isn’t as good the next day, but the cake lasts amazingly, it’s just as good on the 3rd day as the 1st. I blame the fruity goodness.


H
ave a good week everyone πŸ™‚

 

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Vegan and Raw Chocolate Fruit Mince Tarts

Raw ‘baking’, or more creating, could be easier than you think πŸ™‚

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Also healthier, I’m sure I don’t need to go into the details of raw food and vegan baking. I can, however, tell you that it is delicious! πŸ˜€

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I know that Christmas, and therefore the season of fruit mince flavours, has passed but the chocolate-avocado Β filling drags it into the rest of the year’s menu. Although, you can always swap the fruit mince for some medjool dates.

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Here is the recipe πŸ™‚

Raw Fruit Mince and Chocolate Tarts
Ingredients:
Crusts:
1/2 cup dried fruit (I used fruit mince, make sure it’s raw πŸ™‚ )
1/4 cup ground almonds
1/4 cup desiccated coconut
Pinch mixed spice/Chinese 5 spice
Filling:
1/3 cup avocado
1 Tbsp honey
1 Tbsp cocoa
To decorate:
Pine nuts

Instructions:
For the crust, whizz up all the ingredients until you have a sticky, crumbly paste. Press into about 10 small cupcake tins and freeze until firm.

When firm, very carefully run a knife around the edges and release them from the mold.

Blend all the filling ingredients until smooth (you may want to adjust the honey for the sweetness) and spoon into the tart tins. Arrange some pine nuts on top and keep in the freezer until you want to serve them; just defrost for about ten minutes before eating.

Makes ten, and they can be made the day before πŸ™‚

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