“I have learnt through bitter experience the one supreme lesson to conserve my anger, and as heat conserved is transmuted into energy, even so our anger controlled can be transmuted into a power which can move the world.”
― Mahatma Gandhi
I haven’t put much thought into blogging or recipe writing during these last three weeks. To be honest, my mind just hasn’t been thinking about what I’m going to bake next, or what to post. But instead, what is right and what is wrong; truth, and not lies. It’s mentally exhausting keeping an informed mind about the happenings of the world; there’s so much discourse going on all at once it can really drive you into despondency. A little break can do one good.
January was, undoubtedly, a troublesome month for so many. The anger, disgust, and fear- they’re all legitimate responses to our current political situation in the United States. I myself have been battling pessimistic thoughts regarding our country’s new leadership. It’s quite difficult maintaining an optimistic outlook, but I am trying my best. It’s really important that we do, even more so that we continue loving each other through it all and not turn our hearts to hate. That we keep on doing what we can to make our world a better place for all to live in.
On a lighter note, I was able to contrive at least one recipe while on hiatus: this chocolate banana date cake. Delectable and light is every bite; much like powdered sugar that melts in your mouth upon arrival on the tongue. It is in every aspect, the perfect combination of chocolate and banana, with a hint of cinnamon. On every slice, a sticky, sweet date to account for the lack of extreme sweetness. It works well as a midnight snack, or breakfast when you’re feeling like cake. It goes rather well with a hot cup of coffee, too. I shall close in saying that it’s completely gluten-free and dairy-free, as well as being utterly delicious if I haven’t stated that enough.
CHOCOLATE BANANA DATE CAKE
2 cups brown rice flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1 cup coconut palm sugar
1/2 cup coconut oil
2 large eggs, room temp.
4 dates, pitted
1 teaspoon vanilla
1/2 cup almond milk
4 more dates, pitted and halved
- Preheat oven 350°F / 177°C. Grease and line a 9-inch cake pan.
- In a blender/food processor, blend together the four pitted dates and two bananas until smooth. set aside. Slice four more dates into halves and remove the pits. Set aside for later use.
- In a medium sized bowl, whisk together the rice flour, cocoa powder, baking powder, cinnamon, and salt.
- In an electric mixer with whisks attached, beat the sugar, coconut oil, and vanilla on medium speed until fluffy. Scrape down the sides of the bowl and add the eggs, one at a time, beating on low until each one is fully incorporated. Turn off the mixer and scrape down the bowl once more. Add the banana mixture, half of the flour, and half of the almond milk; beat on medium speed until combined, then add the remaining flour and almond milk until the flour is just combined and no white streaks can be seen. Pour the batter into the prepared pan and evenly spread around. Place the halved dates on top of the batter, insides facing up. Do not press them into the batter, they should only be resting on top of the cake. Bake for 30-45 minutes, checking for doneness at 35 minutes by using a toothpick; if it comes out clean it is done, if it comes out wet, bake in three minutes segments until it does come out clean and the cake springs back up after being lightly touched. Cool 10 minutes in the pan, then invert onto a wire rack to cool completely. When cool, dust with powdered sugar if desired.