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Chocolate Banana Cake - ENG

Chocolate flavour and banana... my all time fave combo!
Nourishing ánd delish; you can never go wrong with these two ingredients!

Prep Time 15 minutes
Cook Time 28 minutes
Cool Time 1 hour 30 minutes
Total Time 2 hours 15 minutes

Ingredients

Batter

  • 25 grams broken flax seed
  • bit of hazelnut oil
  • 3 pieces bananas peeled & in pieces
  • 150 grams spelt flakes
  • 10 grams coconut blossom sugar or coconut palm sugar
  • 100 grams coconut oil first weigh then melt
  • 2 tsp pure liquid stevia use a measuring spoon, or to taste
  • 1,5 tsp Pure vanilla powder use a measuring spoon
  • 1,25 tps Cinnamon powder use a measuring spoon
  • a small pinch of gray salt
  • 20 grams Baking powder healthy version
  • 75 grams pure apple sauce or puree unsweetened
  • 15-20 grams cocoa powder

Toppings

Raspberry Jam

  • 200 grams fresh raspberries or thawed, no added sugars
  • 0,25 tsp liquid pure stevia use a measuring spoon
  • 8 tsp chia seeds

Whipped Coconut cream

  • 2 pieces 400 ml cans of full-fat coconut milk cooled
  • pinch of cocoa powder raw
  • 0,50 tsp vanilla powder use a measuring spoon
  • 100-125 grams fresh strawberries halved
  • 2-5 grams pure fine coconut grater deied

Instructions

Preparation

  1. Place 2 cans of full-fat coconut milk (2 x 400 ml) in the fridge for approximately 12- 24 hours.

Necessities

  1. Cake spring form 20 cm ø

    Oven

    Baking paper

    Kitchen scale

    Measuring spoons

    Blender

    Electric hand mixer

Instructions

  1. First make the raspberry jam.

    Mix raspberries together with the stevia in a blender until smooth. Turn off the blender and stir in the chia seeds and put it in a bowl and cover it.

    Allow the mixture to set for approximately 1 hour and 30 min in the fridge.

  2. For the batter, mix flax seed with 4 tablespoons of hot water, stir well and set aside for about 10 minutes.

  3. Preheat the oven to 150 degrees Celsius.

  4. Lightly grease the cake tin with some hazelnut oil and cover the bottom with baking paper.

  5. In a blender, first mix the spelt flakes and then add the sliced bananas, the coconut blossom
    sugar, coconut oil, stevia, apple sauce and cocoa powder, vanilla powder, cinnamon powder and the gray salt. Mix until an even batter is formed.

  6. Turn off the blender and stir the baking powder and flax seed mixture well into the batter.

  7. Divide the batter over the baking tin. Place in the center of the preheated oven for approximately 26-29 minutes. Check the cake from the 26th minute (it will vary per oven how fast the cake is cooked). Check with a skewer whether the cake is (almost) dry.

  8. Do you want to garnish the cake with the whipped coconut cream and the jam? Allow the cake to cool first and place the cake, in the baking tin, for at least one and a half hours in the fridge to become firm and well-cooled.

    First cut with a knife along the edge of the mold before loosening the baking ring.

  9. Scoop the hardened coconut cream from two chilled cans of full-fat coconut milk. Leave the
    coconut milk in the can and use it later for other applications.

    Beat the coconut cream with an electric hand mixer, together with the vanilla powder for about 2.5 -3 minutes to a light cream.

    Then splash some raw cocoa powder through the cream.

  10. Spread the jam over the cake and then lightly spread the whipped coconut cream over the jam.

    Garnish with halved strawberries and a little coconut grater.

Recipe Notes

Tip
You can also freeze pieces of Banana Chocolate Cake.
This cake, well covered, can be stored for around three days in the fridge. For the best taste
experience, allow to come to room temperature.

 

Tip
For a gluten-free version, replace the spelt flakes with gluten-free oatmeal.

 

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