Make this delicious allergy-friendly recipe for Halloween: Marble Cake with Banana Ghosts

Kinderling News & Features

Does your little one have allergies? This is the perfect recipe to try this Halloween. With a couple of simple swaps, it can be made vegan, gluten-free and nut-free.

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Marble Cake with Banana Ghosts

Prep time: 1 hour
Cooking time: 30 mins
Serves: 12 

Ingredients

CHOCOLATE GANACHE:

  • 250 ml coconut cream
  • 250g organic dark chocolate (>70%), chopped
  • 1/2 tsp vanilla extract
  • 3-5 tbs maple syrup
  • pinch sea salt 

CAKE:

  • 1 ¾ cups (175g) wholemeal spelt flour
  • ½ tbs baking powder
  • ½ tsp baking soda
  • Pinch sea salt
  • ½ cup (120g) unsalted butter, room temperature
  • ¾ cup (180ml) maple syrup
  • 2 eggs
  • 1 tsp vanilla extract or powder
  • ¼ cup (60ml) coconut milk
  • 1 tbs raw cacao
  • Pinch stevia or ½ tbs maple syrup 

DECORATION:

  • 100g dark chocolate (>70%), melted
  • 5 small lady-finger bananas, cut in half 

Tip: For a gluten-free version, swap spelt flour for 2 cups of gluten-free flour. For a dairy-free version, use coconut oil instead of butter.

Equipment

Electric hand mixer 

Instructions

CHOCOLATE GANACHE:

  1. Heat coconut cream in a medium-sized saucepan until just before boiling.
  2. Remove from heat and add chocolate, vanilla extract, maple syrup and salt, and let sit for 3-4 mins without stirring through.
  3. Stir through until well combined. Place in the fridge to cool down while making the cake. 

CAKE:

  1. Preheat oven to 170°C and line two 21cm cake tins with baking paper.
  2. In a large bowl, add flour, baking powder, baking soda and salt. Stir to combine.
  3. In a medium-sized bowl, beat butter and maple syrup with an electric hand mixer. Add eggs, vanilla and coconut milk and mix for another minute.
  4. Divide batter into two bowls. Add cacao and stevia or maple syrup to one batch and mix for another minute.
  5. Pour both batters into prepared tins or divide both batters between the two tins and gently stir through with a skewer to create a marbled effect.
  6. Bake for approx. 30 mins or until a cake tester comes out clean.
  7. Turn both cakes out onto a cooling rack and leave to cool. Once cooled completely, cut both cakes in half to get 4 layers.
  8. Put the first cake layer on a cake board or directly onto a cake stand or plate. Spread a layer of chocolate ganache on the first layer. Repeat this until you’ve used up all layers.
  9. Spread a thin layer of frosting all over the cake. Place the cake in the fridge while melting the chocolate. 

DECORATION:

  1. Melt the dark chocolate in a heat proof bowl over a saucepan with boiling water.
  2. Take cake out of the fridge and pour the melted chocolate over the cake, letting it drip down the sides. Make sure you leave a little bit of chocolate to make ghost faces on the banana halves. Top with bananas.
  3. Using a wooden skewer, dip into the leftover melted chocolate and paint 'spooky' faces onto the bananas.
  4. Place cake in the fridge until chocolate has set, approx. 5 mins. 

Serving and storing leftovers: Serve immediately. Store in an airtight container in the fridge for up to one week, or freeze for up to four months.

Mandy Sacher is a paediatric nutritionist and founder of Wholesome Child, a great resource for helping parents choose nutritious food for kids. She's also written Wholesome Child: A Complete Nutrition Guide and Cookbook), with plenty of delicious alternatives to processed, sugar-pumped sweets.