You do odd things at 4 a.m. because you can’t sleep. Like bake a cake.
Well, that’s not the only reason, but it is the reason I was doing it at 4 a.m. in the morning.
It’s that time of year again – our funds are squeezed due to all the darn food we’re buying and preserving to get us through most of the year. We’ve canned 4 bushels of tomatoes, a half bushel of green beans (and will probably do another bushel before it’s said and done), canned or frozen 5 dozen ears of local sweet corn, canned I don’t know how many jars of salsa from our our garden (we’re growing both tomatoes and peppers), and I’m planning on roasting and canning a variety of squashes, including pumpkin, in the next few weeks. We’re picking up our latest side of beef this week, have another hog coming in October, and if the hunting gods favor me, I’ll have at least one deer in the freezer before the season is over. I’d also like to get another goat, if not two.
I know it seems odd that I’m using that as an excuse to bake a cake, but I’ve already got everything I need in my pantry to bake it. Let me explain a little further…
The Young One, who these days would be better described as The Young Bottomless Pit, takes his lunch to school every day. He takes a sandwich on sprouted whole wheat bread, nuts (he’s fond of pistachios and cashews), cheese cubes (we buy large blocks just for this purpose), fruit of some sort (this week it’s apples and grapes), carrot sticks, celery stuffed with some sort of nut butter, and a fig bar or other cookie purchased from our local natural foods store.
Those nuts and cookies are flippin’ expensive, so he’s not getting them this week. He’s getting home-popped organic popcorn, of which I have a generous supply in my cupboards, and this snack cake – if his reaction this morning is anything to go by, I’m probably screwed and will never get to buy him a cookie again. Not surprising; the cake is dense, moist and chocolatey, and really pretty quick and easy to throw together. It requires no icing or other adornment (although I bet it would be great topped with a nice chocolate ganache), and you get 16 servings out of an 8-inch square pan.
Works for me…even at 4 a.m.
- 2 cups almond flour
- 1/2 cup tapioca flour
- 2 tablespoons potato flour
- 1/2 cup cocoa powder
- 1 heaping teaspoon baking soda
- 1/2 teaspoon kosher or sea salt
- 3 large eggs
- 2 large very ripe bananas
- 3/4 cup coconut sugar
- 4 tablespoons melted ghee or clarified butter
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 F; generously grease an 8″ x 8″ baking pan.
- Whisk together the flours, cocoa powder, baking soda and salt in a large bowl; set aside. In the bowl of a stand mixer (or another large mixing bowl if using a hand mixer), mix the eggs, bananas, sugar, ghee and vanilla on
- medium speed until well blended. Mix in the almond flour mixture in three additions on low speed, mixing well and scraping down the sides after each addition.
- Spread the batter (it will be thick) into the prepared baking pan and bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean.
- Place on a wire rack and allow to cool. Cut into16 squares for serving.
- Nutrition (per serving): 173 calories, 10.2g total fat, 42.5mg cholesterol, 172.3mg sodium, 208.4mg potassium, 16.8g carbohydrates, 3g fiber, 7.7g sugar, 2g protein