BEAT Eating Disorders Quadruple Layer Cake

This week marks Eating Disorder Awareness week and as many of you know I’ve been slicing deep into the topic. I’ve taken the opportunity to open up about my own personal experiences, as well as show that it’s ok to talk about Eating Disorders, and what’s more, we should! I know that making a cake is not enough, but I wanted to round off the week with something tangible. More and more are sharing their stories about eating disorders, more sufferers are seeking help and more women are realising the best thing they can do for their health and happiness is to love their bodies. I’ll be digging into more than a slice of that!

Ingredients

• 2 tbsp coconut oil
• 6 very ripe bananas (approx. 700g)
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 tbsp cinnamon
• 4 eggs
• 280g spelt flour
• 2 tbsps raw cacao powder
• 600g Chic P raw chocolate hummus
• Raspberries
• Peanut butter for icing

Method

Preheat the oven to 160C and lightly grease 2 cake tins with coconut oil.

In a food processor, blend the ripe bananas, eggs, raw cacao powder, baking powder, cinnamon and bicarbonate of soda until you have a smooth batter. If you don’t use ripe bananas the mixture won’t be naturally sweet enough so let them ripen!

Sift in the spelt flour and blend again until smooth.

Divide the mixture between the two cake tins and bake in the oven until a knife inserted comes out clean.

Once the cakes are ready leave to cool completely.

Slice each one in half so you have 4 thin cakes. Place the first one on a tray and ice with chocolate hummus, then continue building up the tack with alternate layers of sponge and hummus as you go. Decorate the top with raspberries and ice with peanut butter.

I find it’s easiest to spoon the peanut butter into the corner of a re sealable fridge bag and twist it right up so that it’s like a piping bag. Snip off the corner and squeeze out your writing.

This cake should keep in the fridge for up to a week.

 

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