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Grain Free Hazelnut Banana Cherry Cake (gluten free, dairy free, soy free, paleo)

April 19, 2016 By Jessica

I will admit, I love a good deal, even if that means buying more than needed. If you shop at Costco, you know this well. Tell me, who can resist the splurging reigns of Costco?? No one.

You know, when you go in for a few items and end up with all sorts of necessary unnecessary things? Yep. So when I saw the big ginormous bags of frozen organic cherries on sale my eyes lit up. I had to buy some. My practical side was thinking where is she going to store all those cherries and enough with all those bags of sweet & salty kettle corn popcorn. My Costco side wins every time – besides, it’s for the kids (wink wink).

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By the way, have you ever popped those frozen suckers straight and chomped on them like candy? You have, right? It is darn near addictive. Don’t tell me I’m the only one with these issues. Nevermind. Anyway, about the cake.

This recipe came about thinking about my summers as a kid up in the Catskills (upstate NY) when our neighbor, Maya (in the bungalow next to us) would make the best banana blueberry cake every week and give us slices of it warm out the oven. She used blueberries instead of cherries since they grow like weeds upstate and well-ripened bananas. I remember eating it caveman style (no manners) then washing it down with milk, late afternoon, after a long day of swimming. Life was so simple then.

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Inspired to make something similar to hers using frozen cherries (read: thinking about cake testing while chomping on frozen cherries) I thought: the textural base of a banana cake (reason why it bakes for so long) using my overripe bananas from my fruit bowl along with a nutty element from my leftover hazelnut meal in the fridge, but not be too heavy – as some nut-based cakes tend to be – then add those plump, sweet cherries before I eat them all (quick fact: frozen produce is only picked when ripe so it sure comes in handy when fresh is not available). Yes. Hope you don’t mind my jumping over spring for a minute.

The ripe bananas create a sweet caramelization that is so heavenly. Oh, how I wish I could give you a slice, it’s so GOOD. This is my kind of simple summertime fruit cake even if it is spring.

hazelnut-cherry-cake-gluten-free-dairy-free-grain-free-from-jessicas-kitchena gluten-free, dairy-free gourmet adventure

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I had replaced my norm of using grains like rice for coconut and hazelnut meal to test it as a grain free cake – as a sweet treat during the week of Passover given our restriction to grains and legumes during the holiday. Even though many Passover cakes are already gluten free and dairy free, it’s always hard to find a good one at the market without a bunch of chemicals that is also delicious. I then tested it without eggs since I have 50 pounds of frozen cherries – it was tasty but came out too crumbly and didn’t hold up when sliced, even with the extra banana I added. I think it may have been the lack of starch in both, hazelnut meal, and coconut. I then tested it (again with eggs) which yielded consistent delicious results as the first. I haven’t yet decided what I’m making for Seder night dessert, yikes, and it’s almost here.

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But with all that I should say, I can’t imagine clinching this cake solely to Passover. I can easily see this cake as a housewarming gift, brunch cake, Mother’s Day cake, lazy day picnic cake, during soccer practice cake, bring to work cake, you name it kinda cake – unpretentious rustic yet fancy on flavor. It’s also Paleo-friendly.  Give it a try and let me know what you think, as always, I love to hear from you… enjoy!

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{Grain Free} Hazelnut Banana Cherry Cake - gluten free, dairy free, soy free
 
Save Print
Prep time
10 mins
Cook time
70 mins
Total time
1 hour 20 mins
 
A simple any-time-of-the-day cake with a rustic flair, full of sweet banana and hazelnut flavor enveloped with a sweet caramelized top and a whole bunch of plump sweet cherries throughout. This cake is sure to please everyone. Paleo friendly and freezes well too!
Jessica: From Jessica's Kitchen
Recipe type: Dessert
Serves: serves 6-8
Ingredients
  • Makes 1 9-inch cake
  • You will need a springform pan.
  • ½ cup plus 2 tablespoons unsweetened coconut milk
  • 1½ teaspoons apple cider vinegar
  • 1 cup (112 grams) hazelnut meal
  • 1 cup (116 grams) coconut flour
  • 2 teaspoons aluminum-free baking powder
  • 1 teaspoon aluminum-free baking soda
  • ½ teaspoon kosher salt
  • 4 ounces (8 tablespoons) non-dairy soy free spread (I use Earth Balance)
  • 1 cup (222 grams) raw cane (turbinado) sugar
  • 1 teaspoon pure gluten free vanilla extract
  • 4 whole eggs
  • 3 very ripe bananas
  • 1 heaping cup frozen pitted cherries (or fresh, if available)
  • confectioner’s sugar for garnish
Preparation
  1. Preheat oven to 350 degrees F (177 C). Grease a 9-inch springform pan (at least 2 inches deep), set aside.
  2. Measure the coconut milk then add apple cider vinegar directly to the measuring cup - do not mix. Set aside. This is the ‘buttermilk’.
  3. Whisk to combine hazelnut meal, coconut flour, baking powder, baking soda, and kosher salt in a medium bowl. Set aside.
  4. In a stand mixer set with a paddle attachment begin creaming ‘buttery’ spread and raw sugar on low speed (to prevent sugar flying) then increase to medium high speed and cream for about 3 minutes, until it appears whipped and pale in color. Meanwhile mash the bananas and set aside.
  5. When butter/sugar is ready, add vanilla extract then eggs, one at a time. Now add mashed bananas, mix until just blended. Then add "buttermilk". Immediately add in flour blend, when it just begins to blend turn off mixer then give the bowl a good mix using a rubber spatula or wooden spoon to make sure the bottom of the bowl has been well mixed.
  6. Fold in frozen cherries to combine. Transfer batter into the greased springform pan then set it on a baking sheet (the batter hasn’t leak yet but it is much easier to pull out of the oven with flimsy oven mitts like mine!).
  7. Bake for 60-70 minutes, until a toothpick inserted down the middle comes out with crumb (not wet and sticky).
  8. Let it cool in the pan for 30 minutes before removing from pan. When completely cooled, sift confectioner’s sugar across cake and serve; this is optional for garnish, either way is delicious.
  9. Some notes:
  10. My bananas were very ripe. The more browned the skin is of the bananas, the more caramelized the top of the cake will be and that is a good thing. It creates a thin crust-like exterior encasing the moist cake that is dreamy.
  11. I haven’t tried to sub eggs with chick pea liquid (aqua faba) just yet with this recipe. If you do decide to give it a try sub eggs with 8 tablespoons of aqua faba. It’s best to drain the liquid from the can while the chick peas are still in there, rather than spooning out liquid from the top for measuring because the thickest liquid (the thicker, slimier, the better) has usually settled to the bottom.
  12. Don’t like hazelnuts? Swap out hazelnut meal for almond or cashew. It will create a different flavor but albeit delicious. I don’t suggest walnut meal, it will be bitter.
  13. Any sort of fruit with the same water content will do well in here - blueberries, strawberries, peaches, nectarines, apricots, raspberries, mulberries, etc.
  14. If making ‘Kosher for Passover’, use alcohol-free vanilla extract.
  15. Aqua faba is not considered kosher for passover by some Jews, please check accordingly.
  16. If dairy tolerant: omit cider vinegar and use same measure as coconut milk, same for butter.
  17. Alternatively, you can swap out hazelnut and coconut flour for the same measure of an all-purpose gluten free flour blend (in grams for best results). If your all-purpose flour contains baking powder and baking soda then omit.
3.5.3208

 

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gluten free dairy free recipes
recipe image
Recipes
Grain Free Hazelnut Banana Cherry Cake
Published On
2016-04-19
Preparation Time
10 minutes
Cook Time
70 minutes
Total Time
80 minutes
Average Rating
51star1star1star1star1star Based on 4 Review(s)

Filed Under: cakes, dessert, holiday, paleo Tagged With: breakfast, cakes, dairy-free, dessert, entertaining, gluten-free, holiday, paleo, soy-free

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Comments

  1. Angie says

    April 19, 2016 at 3:44 pm

    You had me laughing at 50 pounds of cherries. I love going to Costco even though I spend too much. Now I have every excuse to get myself a big bag of cherries for this cake! I'm trying to cut down grains and also like the idea of sticking it in the oven while I tend to other things. Happy Passover to you and your family. -Angie
    Reply
    • Jessica says

      April 21, 2016 at 9:30 am

      Thanks so much Angie, to you too. Yes, get some cherries - you are going to love it. Enjoy!
      Reply
  2. Linda says

    April 19, 2016 at 4:58 pm

    This looks lovely with a cup of tea. I look forward to trying it once I gather my ingredients. Cheers!
    Reply
    • Jessica says

      April 21, 2016 at 9:31 am

      Thanks so much Linda! I hope you enjoy it as much as we do - enjoy!
      Reply
  3. Vicki says

    April 20, 2016 at 9:23 am

    Looks yummy!
    Reply
    • Jessica says

      April 21, 2016 at 9:32 am

      Thanks so much Vicky! Hope you give it a try!
      Reply
  4. C.J. says

    April 20, 2016 at 11:56 am

    So you're the Jessica on FB posting recipes with no profile picture! I was like "oh this is strange" and then saw your postings and got over here. What have I been missing? Happy to have you with us, Jessica! -- Cindy
    Reply
    • Jessica says

      April 21, 2016 at 9:33 am

      Ugh, it's true, I haven't really gotten my Facebook thing together...a work in progress! Thanks so much for stopping by Cindy, happy to be part of your group!
      Reply
  5. Lisa says

    April 20, 2016 at 12:11 pm

    I can't resist a cake with pieces of fruit. Have to try this recipe. What do you think of substituting apples for the cherries?
    Reply
    • Jessica says

      April 21, 2016 at 9:36 am

      Hey Lisa, apples may be too dry for this cake. Any berry or peaches would do better in my honest opinion. Sorry!
      Reply
  6. Carly Shwimmer says

    April 20, 2016 at 3:06 pm

    I just took my cake out of the oven and it looks and smells amazing. Now I want a slice! I'm serving at the seder and want to know if I should cover with plastic wrap and refrigerate or keep it out on the counter? Thanks for sharing the recipe!!
    Reply
    • Jessica says

      April 21, 2016 at 9:38 am

      Yay, so happy to hear it came out great! Refrigerate with a piece of parchment over the top of the cake then plastic wrap. Sorry for the late comment, hope that helps given my late reply! Happy Passover!
      Reply
  7. Debby says

    April 20, 2016 at 3:10 pm

    It looks fabulous with either cherries or blueberries. But it has leavening so it isn't Passover friendly. Or have you found a version suitable for Passover?
    Reply
    • Jessica says

      April 21, 2016 at 9:41 am

      Hey Debby, I have! Gefen brand makes a kosher for Passover baking powder and baking soda, which I found in a kosher market. They also sell it in some supermarkets, please check to see if your store carries it. I hope they do, it makes Passover baking so much easier. Happy Passover!
      Reply
  8. Karen says

    April 21, 2016 at 8:51 am

    Your recipe says that this cake can be made for Passover but it has baking powder doesn't that have corn which is prohibited?
    Reply
    • Jessica says

      April 21, 2016 at 9:43 am

      I actually found kosher for Passover baking powder and baking soda (by Gefen brand) that I use and works like a charm. Hope you are able to find them and try the cake. Happy Passover Karen!
      Reply
  9. Laura Hartmann says

    April 21, 2016 at 5:12 pm

    Hi Jessica, I am looking to make this recipe, but you do not say when and how to add the 'buttermilk' and the dry ingredients. Can you add that to the recipe? Thanks! This looks fabulous, I can't wait to make it!
    Reply
    • Jessica says

      April 21, 2016 at 5:28 pm

      Sorry about that Laura! Sigh. Sometimes what's in my head stays in my head - the recipe has been updated! Enjoy, I hope you love it as much as we do. :)
      Reply
      • Laura Hartmann says

        April 21, 2016 at 6:49 pm

        Thanks! I look forward to trying it. I know, that is easy to do when writing these things out!
        Reply
  10. Margie says

    April 24, 2016 at 7:33 am

    I'm trying to cut sugar out of my diet. Have you tried alternative sweetness, such as honey or maybe it would make it too wet?
    Reply
    • Jessica says

      April 24, 2016 at 8:38 am

      Yes, honey or other sweet liquid will make it too wet given the bananas and cherries. I haven't tried alternative sweeteners for this cake. I like to use xylitol at times, but it's not for Passover. I'm thinking you can cut the sugar by 1/4 or 1/3 cup yet still cream the butter/sugar mixture the same amount of time. If you are using eggs, you can cut out one banana (since the eggs will provide enough of a binder) to cut sugar even further. I haven't tried the cake with less sugar but that is what I would do if I was. Hope that helps. Please share how it turns out!
      Reply
  11. Patty says

    April 28, 2016 at 10:04 am

    Actually whipped this up and it turned out to be a hit, and moist and full of flavor! Thanks for sharing! Indeed made it for this week if Pesach :D
    Reply
  12. Gail says

    April 13, 2017 at 3:37 pm

    As tempting as it was to make your divine looking carrot cake as a Passover treat I'm not much of a baker so I tried this simpler cake instead. Jessica the cake is so incredibly moist and doesn't feel heavy like some nut-based cakes are to me. It was such a hit that my sister (baker in the family) who isn't gluten and dairy free asked for the recipe!
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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