There’s something about cake, and especially a really good gluten-free, refined sugar-free cake. It’s at the top of my list. I adore everything about it. The cake itself. The frosting. The filling. Cakes are about celebration. Whether it’s a birthday or just an ordinary day, cake brings smiles and joy.
Too many people shy away from baking cakes though. I understand why – unless it’s a 9×13 cake frosted in a pan it can be intimidating. Most cakes require savvy and finesse. There are multiple layers and components. It can be daunting.
Have you seen the naked cakes popping up everywhere? I love them. I stalk them on Instagram. (Yes, I do! I’m a little obsessed. If you’re on Instagram, join me there!) They’re elegant yet rustic. They’re simple – no roses made of frosting or complicated borders. No massive amounts of fondant to roll out. Now anyone can put together a gorgeous cake. Yes, that means you!
Let’s chat about this banana cake – it’s so humble. Really. It’s not covered in drippy chocolate or piled high with fruit and chocolate shavings. Instead it’s strong enough to stand all on it’s own simply dressed with a basic cream cheese frosting. And let me tell you something – it’s downright amazing.
This is a cake that doesn’t need to be slathered in frosting. It’s moist, full of flavor and, between you and me, is delicious all on it’s own. So, if you’re not up for a two layer cake, make a single layer. It will still blow your mind.
My absolute favorite part of this cake once assembled are the raw, chopped walnuts between the cake layers. They add just enough textural difference to take the entire cake over the top. It’s that little extra that you don’t expect until you bite into the cake and then, well, you can’t help but grin from ear to ear.
All you need to put this cake together are two 9-inch cake pans, a mixer and an offset spatula. You can do this.
Who wants to bake a cake?
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