For my daughter, Michelle’s birthday, which also was Mother’s Day yesterday, she requested a Banana Chocolate Chip Cake instead of the usual Chocolate Cake.
Remembering there is a recipe for a Banana Chocolate Chip Cake in my cookbook, Going Wild in the Kitchen, I opened the book to find it. What I found was a vegan version, which also used canola oil, which I no longer use.
Subbing organic pecan oil for the canola oil was easy.
The original recipe used spelt flour and teff flour. Another easy swap, I did the math cause you cannot just swap spelt flour for a gluten free flour. And since my son-in-law is gluten free, I made the banana chocolate chip cake with gluten free flours: brown teff flour and organic blanched almond flour, a yummy combo that is naturally sweet.
And the recipe in Going Wild in the Kitchen is vegan.
I adapted it, and changed other ingredients. For example, I no longer use fruit juice in my cake. Instead, I add a little more maple syrup and make up the rest with water. Plus, I had just gotten a dozen fresh pastured raised organic eggs from my neighbor, Matt. Eggs swapped in for the applesauce.
And I baked the banana chocolate chip cake in my brick oven, using the residual heat from the morning’s fire in my masonry heater. Love eco- baking and the flavor from a brick oven brings another layer of earthy sweetness.
The cake was a big hit, just what my daughter, Michelle wanted. She said it was moist and delicious. And when the cake came out of the oven, you could smell maple and pecan.
Yum!
Also, on the menu was refried beans with local young organic garlic purchased from Seeds of Solidarity, a local fresh organic salad, my homemade apple and cabbage kraut, and a new plant based quinoa dish, I created and taught this weekend for a client who came with her husband for a Gourmet Getaway.
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Photos by Tracey Eller
Renowned Chef & Author
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Gourmet Getaway Retreats
Specializing in Vegetarian, Vegan, Gluten Free and Plant Based Cooking for Health and Pleasure
