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
- 250 ml coconut cream
- 250g organic dark chocolate (>70%), chopped
- 1/2 tsp vanilla extract
- 3-5 tbs maple syrup
- pinch sea salt
- 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
- 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.
Electric hand mixer
- Heat coconut cream in a medium-sized saucepan until just before boiling.
- Remove from heat and add chocolate, vanilla extract, maple syrup and salt, and let sit for 3-4 mins without stirring through.
- Stir through until well combined. Place in the fridge to cool down while making the cake.
- Preheat oven to 170°C and line two 21cm cake tins with baking paper.
- In a large bowl, add flour, baking powder, baking soda and salt. Stir to combine.
- 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.
- Divide batter into two bowls. Add cacao and stevia or maple syrup to one batch and mix for another minute.
- 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.
- Bake for approx. 30 mins or until a cake tester comes out clean.
- Turn both cakes out onto a cooling rack and leave to cool. Once cooled completely, cut both cakes in half to get 4 layers.
- 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.
- Spread a thin layer of frosting all over the cake. Place the cake in the fridge while melting the chocolate.
- Melt the dark chocolate in a heat proof bowl over a saucepan with boiling water.
- 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.
- Using a wooden skewer, dip into the leftover melted chocolate and paint 'spooky' faces onto the bananas.
- 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.
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