Paleo Pumpkin Banana Chocolate Swirl Cake

Paleo Pumpkin Banana Chocolate Swirl Cake might be a good recipe to expand your side dish collection. One portion of this dish contains roughly 4g of protein, 9g of fat, and a total of 151 calories. This recipe serves 12. For 88 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 87 people found this recipe to be scrumptious and satisfying. This recipe from A Healthy Life for Me requires pumpkin spice mix, baking powder, baking soda, and coconut flour. It is a good option if you're following a dairy free and paleolithic diet. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a not so excellent spoonacular score of 35%. If you like this recipe, you might also like recipes such as Banana Cocoa Cake with Almond Butter Swirl (Paleo), Cinnamon Chocolate Swirl Banana Bread – The Paleo Kitchen, and Chocolate Swirl Paleo Banana Bread (Grain-Free) and Giveaway.

Servings: 12

 

Ingredients:

¾ cup almond flour

1 tsp. baking powder

¼ tsp baking soda

1 large, ripe banana (1/2 cup mashed)

¾ cup everyday life chocolate chip

1/3 cup cocoa powder

½ cup coconut cream

¼ cup coconut flour

½ tsp cream of tartar

2 large eggs, lightly beaten

¼ cup pure maple syrup

½ cup pure pumpkin puree

1½ teaspoon pumpkin spice mix

½ tsp. sea salt

½ cup tapioca flour

1 tsp. vanilla extract

2 tablespoons of hot tap water

Equipment:

loaf pan

whisk

bowl

oven

frying pan

wooden spoon

toothpicks

microwave

spatula

Cooking instruction summary:

Preheat oven to 350Grease a 9 x 4 loaf pan (I used a bit of coconut oil)In a large bowl whisk together almond flour, tapioca flour, coconut flour, baking powder, baking soda, cream of tartar, salt and pumpkin spice. Set aside.In another large bowl whisk together until blended eggs, mashed banana, pumpkin puree, coconut cream, maple syrup, and vanilla extract.Slowly add pumpkin-banana mix into flour mix, stirring until blended. Transfer roughly of the batter to a separate bowl.In a small bowl mix the cocoa powder with 2 tablespoons of hot tap water until smooth. Add this chocolate mixture to one bowl of the pumpkin-banana mix. Stir well to incorporate.Beginning with the pumpkin-banana mixture, place four spoonfuls of batter into the pan, spacing them far enough apart so that you can create a checkerboard when you add the chocolate batter. Add the chocolate batter into the empty spaces to fill the bottom of the pan in a checkerboard pattern. Repeat with the second layer, alternating the pumpkin-banana and chocolate batter. {See picture above.}Using the handle of a wooden spoon, swirl the batter to create a marbled effectPlace in preheated oven and bake 50-55 minutes or until a toothpick inserted into the center comes out clean.Remove from ovenPlace chocolate chips in a medium heat-proof bowl.Heat in microwave for one minute, remove stir and heat an additional minute.Pour the coconut cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.Use a spatula to stir the mixture until smooth.Allow the ganache to cool to just warm or room temperature before adding it to the cake.Pour the ganache over the cake and spread lightly as needed. Allow it to drip down the sides here and there.

 

Step by step:


1. Preheat oven to 350Grease a 9 x 4 loaf pan (I used a bit of coconut oil)In a large bowl whisk together almond flour, tapioca flour, coconut flour, baking powder, baking soda, cream of tartar, salt and pumpkin spice. Set aside.In another large bowl whisk together until blended eggs, mashed banana, pumpkin puree, coconut cream, maple syrup, and vanilla extract.Slowly add pumpkin-banana mix into flour mix, stirring until blended.

2. Transfer roughly of the batter to a separate bowl.In a small bowl mix the cocoa powder with 2 tablespoons of hot tap water until smooth.

3. Add this chocolate mixture to one bowl of the pumpkin-banana mix. Stir well to incorporate.Beginning with the pumpkin-banana mixture, place four spoonfuls of batter into the pan, spacing them far enough apart so that you can create a checkerboard when you add the chocolate batter.

4. Add the chocolate batter into the empty spaces to fill the bottom of the pan in a checkerboard pattern. Repeat with the second layer, alternating the pumpkin-banana and chocolate batter. {See picture above.}Using the handle of a wooden spoon, swirl the batter to create a marbled effect

5. Place in preheated oven and bake 50-55 minutes or until a toothpick inserted into the center comes out clean.

6. Remove from oven

7. Place chocolate chips in a medium heat-proof bowl.

8. Heat in microwave for one minute, remove stir and heat an additional minute.

9. Pour the coconut cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.Use a spatula to stir the mixture until smooth.Allow the ganache to cool to just warm or room temperature before adding it to the cake.

10. Pour the ganache over the cake and spread lightly as needed. Allow it to drip down the sides here and there.


Nutrition Information:

Quickview
221k Calories
4g Protein
12g Total Fat
26g Carbs
3% Health Score
Limit These
Calories
221k
11%

Fat
12g
19%

  Saturated Fat
5g
35%

Carbohydrates
26g
9%

  Sugar
10g
12%

Cholesterol
32mg
11%

Sodium
196mg
9%

Caffeine
5mg
2%

Get Enough Of These
Protein
4g
9%

Vitamin A
1638IU
33%

Manganese
0.45mg
23%

Fiber
3g
14%

Vitamin B2
0.17mg
10%

Phosphorus
88mg
9%

Iron
1mg
8%

Copper
0.15mg
8%

Magnesium
26mg
7%

Potassium
231mg
7%

Calcium
53mg
5%

Folate
19µg
5%

Vitamin B1
0.07mg
4%

Selenium
3µg
4%

Zinc
0.52mg
3%

Vitamin B3
0.53mg
3%

Vitamin B6
0.05mg
3%

Vitamin B5
0.22mg
2%

Vitamin K
1µg
2%

Vitamin C
1mg
2%

Vitamin E
0.21mg
1%

Vitamin B12
0.07µg
1%

Vitamin D
0.17µg
1%

covered percent of daily need
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