Paleo Pumpkin Banana Chocolate Swirl Cake is a lightened up, elegant and beautiful cake recipe that is soft and tender. Gluten Free and Vegetarian.
Happy Halloween!
Did you go to any parties over the weekend? Based on what I saw this weekend Harley Quinn and Joker were the most popular couples costumes.
My favorite costume was the Brawny Paper towel guy! Did you have a favorite? What was it?
I not only spent the weekend enjoying all the costumes, I also started working on my recipes for Thanksgiving. For a food blogger, I am a little late to the game. A lot of my bloggy friends already have all their Thanksgiving recipes for the season, finished, and some have even started posting them.
Well, this girl may be late to the game, but I definitely got game! CUZ, this cake it is mighty fine! Yes, a cake can be fine, and this cake proves it!
Don’t worry I didn’t spend too much time in the kitchen, I got out to enjoy the gorgeous weather we had here in Cincinnati, and on Sunday I actually picked up four new hens to add to my flock. My girls are getting up there in age, and are not laying many eggs these days. Like zero!
My four new girls are Road Island Reds and are five months old. I may even get a few eggs before winter and the short days hit.
The next few days will be tough for them as the old gals will make sure the new girls know their place in the pecking order. Once that is established and the feathers stop flying {I mean this figuratively, hens can be mean} everyone will settle down and become a cohesive flock.
WHY YOU WANT TO MAKE THESE PALEO PUMPKIN BANANA CHOCOLATE SWIRL CAKE.
This cake is pretty darn amazing! The pumpkin-banana and chocolate cake is moist, tender and flavorful. The chocolate ganache topping is A-M-A-Z-I-N-G!
I have to say I definitely suggest this cake cold. I like the ganache firm and chilled I think the texture is better that way, but that is totally a personal preference thing. You enjoy it however you like!
- [br][b]Dry Ingredients:[/b]
- 3/4 cup almond flour
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- 1 tsp. baking powder
- 1/4 tsp baking soda
- 1/2 tsp cream of tartar
- 1 1/2 teaspoon pumpkin spice mix
- ½ tsp. sea salt
- [br][b]Wet Ingredients:[/b]
- 2 large eggs, lightly beaten
- 1 large, ripe banana (1/2 cup mashed)
- 1/2 cup pure pumpkin puree
- ½ cup coconut cream
- 1/4 cup pure maple syrup
- 1 tsp. vanilla extract
- [b]Cocoa Ingredients:[/b]
- 1/3 cup cocoa powder
- 2 tablespoons of hot tap water
- [br][b]Chocolate Ganache:[/b]
- ½ cup coconut cream
- ¾ cup everyday life chocolate chip
- Preheat oven to 350°
- Grease 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 1/2 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 effect
- Place in preheated oven and bake 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven
- Place 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.
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Everything is a little better with chocolate ganache. This bread is amazing!
Amen to that Aimee!:)
That is a beautiful loaf of bread and love the addition of chocolate ganche!
Thank you Sandhya.
I love the way you put the batter in the pan to give it a swirled look. This is a must try for me!
Thanks Karen.
I am loving that coconut chocolate ganache. I’ll have a bowl with a spoon please!
That ganache is good on everything Helen!
I love the way you got the swirl on this bread! Just gorgeous – and that glaze – Oh-Ma-Gawd!
Thanks Lisa.
Wow this looks so delicious!! I love the banana + chocolate combination 🙂
Thanks Liz.
Wow, this looks sooo good. Especially the thick chocolate layer!
Thanks Celia.
We didn’t do a thing. We’re about to watch a scary movie so at least there’s that. 😉 And this looks amazing! Nice and dense.
What a stunning group of flavors.
WOW! This looks so aaamazing!! I am loving that ganache!!!
This cake looks so good! I love that it is Paleo!
Thanks Annie!
This is beautiful – I love the swirls! I’ll be dreaming of this tonight (bet it’s amazing with coffee)!
Wow, this looks beyond amazing!
Pumpkin Banana Chocolate is a combo you can’t turn down!
This bread looks amazing — love the swirls of pumpkin and chocolate!
Thank you so much Dee.
For the coconut cream are you using the firm portion of full fat canned coconut milk refrigerated overnight?
Yes I am Melissa.