Fiesta Friday #25! Happy Birthday to Me

I must apologise for missing the festivities last week.  This week disappeared with alarming speed, partly caused by the busyness caused by my birthday.  I was taken out for lunch twice, had cake at the office, and a surprise drop-in by my team.  This was particularly lovely, as we are a National team, and are scattered over 2000km apart, in two different States.  These are the gorgeous flowers they surprised me with – aren’t I spoilt?

10547467_10203891649352904_2864292114143502538_n

To keep with the theme, my contribution to this week’s Fiesta Friday is my birthday cake.  Even though it is a healthy cake, or ‘Fun Free’ as we call it, it still went down very well amongst my chocaholic workmates.  I hope you enjoy a little bit of indulgence, sans the guilt!

image

Angie from A Novice Gardener is the force behind the party, and this week’s event is co-hosted by Hilda @Along The Grapevine and Julianna @Foodie On Board – thanks lovely ladies!  If you would like to join the party – click on any of the links in this paragraph to find more info.

”Fiesta

 

 

Banana Chocolate Mudcake with Gooey Chocolate Icing – from Quirky Cooking

A Thermomix recipe

Cake

Ingredients

  • 200g ripe bananas
  • 150g gluten free flour
  • ¼ tsp fine sea salt
  • 1 tsp baking powder
  • ½ tsp bicarb soda
  • 30g raw cacao powder
  • 60g coconut sugar
  • 70g coconut oil
  • 140g coconut milk
  • ½ tsp apple cider vinegar (optional)
  • ½ tsp natural vanilla extract

Method

  • Preheat oven to 180 C. Line 12-hole muffin tray with cases
  • Place all mudcake ingredients into mixing bowl and mix until smooth
  • Fill muffin cases approx. half full and bake 25-30mins or until skewer comes out clean
  • Allow to fully cool before icing

Icing

Ingredients

  • 100g raw cashews
  • 3 fresh pitted dates
  • 20g raw cacao powder
  • 1 tsp vanilla extract
  • 20g pure maple syrup
  • 20g filtered water

Method

  • Grind cashews for 10 seconds, speed 9, until fine
  • Add remaining ingredients and mix at speed 6 for 30 seconds
  • Scrape down, add a little more water if needed, and mix another 30 seconds until smooth
  • Spread over cake and decorate with strawberries if desired

image

Notes

The recipe is originally for cupcakes, but can be made into a full size cake by doubling the recipe and cooking for 50 mins.  I found this to be a bit heavier and denser than the cupcakes, so would probably stick with the smaller size in future.

The strawberries were my addition – after all, who doesn’t like strawberries and chocolate together?

Advertisements

25 responses

  1. Pingback: The Wizarding World of Harry Potter | Fiesta Friday #25 | The Novice Gardener

  2. Happy belated birthday to you – better late than never, as the saying goes. 😀 The flowers are lovely, as well as the ‘fun free’ birthday cake. 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s