Gluten free Easter cake with chocolate frosting and surprise Easter eggs

This recipe was born out of a massive kitchen fail I had the other day, in the form of hot cross buns. How hard can it be? I figured as I added various flours with reckless abandon. Quite hard it would seem; about as hard as the fat rock cakes I ended up with. My parents kindly proffered; 'well the flavour is nice,' yet my Dad, who is affectionately known as the human dustbin of the family (he eats anything and most often enjoys it) did not enquire as to their whereabouts when I threw them to the birds. Poor birds. 

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Partly because of the backhanded compliment by my parents, and partly because I seeth with jealousy every time I smell the hot cross buns when I walk past Bakers Delight (this is a no judgement zone) I decided to create an Eastery banana bread to stave off hot cross bun cravings until I can manage to make non shit ones. 

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That, naturally, turned into the idea of making three mini cakes (I only have two mini cake tins) and generally going to town. Of course, if you are not at home with your pyjama pants at your belly button with too much time on your hands, you could make this as a bread, which was my original idea. Top it with two bananas in a cross shape, and you essentially have hot cross banana bread. Boom. 

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INGREDIENTS

1/2 cup almond meal
1/2 cup buckwheat flour
1/4 cup potato flour
3 medium sized ripe bananas, mashed
1/2 cup milk
2-3 tablespoons maple syrup
1 egg
3 teaspoons mixed spice
10 mini Easter eggs (chopped would give a more even dispersion of the chocolate)
1/2 teaspoon vanilla paste (or 1 teapsoon extract)
1 teaspoon baking powder
2 teaspoons apple cider vinegar or lemon juice

ICING

1/2 cup chocolate chips
3 tablespoons coconut oil
1 tablespoon butter, for creaminess (you could probably replace with coconut oil if desired)
Cadbury pastel coloured mini eggs, for topping

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METHOD

1. Preheat the oven to 180 degrees Celsius.
2. In a large bowl, mix together all your ingredients bar the baking powder and ACV/lemon juice. Add them at the end and then fold in the bubbles.
3. You have a few options. I chose to make mini cakes for the theatrics, but a loaf style would be equally appropriate. Whatever your poison, grease your tin and get baking!
4. The mini cakes took about 25 minutes in the oven. You want the top to be firm, but to give in to your finger a little. Banana breads with a similar recipe (I have one in my archives) will take around 40 minutes, but keep checking up on it so you (or your banana bread) don't feel the burn.
5. Once the cake is completely cool, you can ice it! Melt the chocolate, coconut oil and butter together in a steel bowl over a gently simmering pot of water, and then remove. Pop the mixture in the freezer for about 15-20 minutes. This icing is very temperamental, so the likelihood is you will have to freeze and then microwave and then freeze to get a spreadable consistency. Just be sure to remove the mixture from the steel bowl if you go to the microwave route. It ain't a good idea, I have learned. 
6. Top with easter eggs, coo over your pretty cake, and serve. 

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