Curb your sweet-tooth craving with our recipe of chocolate cake, which will leave you wanting more guilt-free desserts! Use nutritionally dense flours and natural sweeteners like bananas and you can even serve this cake for breakfast. It comes out fluffy and light and perfect for an all-day treat.
INGREDIENTS
2 ripe bananas
1 cup (7oz/ 200g) plain yoghurt or almond cream
1 egg or 1 tablespoon of chia seeds
½ cup blackstrap molasses
1 ½ cup flour
½ cup cocoa powder
1 teaspoon baking soda
INSTRUCTIONS
1. Mash bananas with a fork until pureed. Lightly whisk the egg and mix yoghurt and blackstrap molasses together. Add all dry ingredients to a large bowl and stir.
2. Add all the ingredients together and mix until combined.
3. Transfer the dough to an oven-proof dish lined with baking paper.
4. Bake in the middle of the oven at 356°F (180°C) for 25 minutes. Prick it with a toothpick - if it comes out dry, the cake is ready. Allow to cool after baking. Serve with date sauce or any frosting of your choosing.
SWAPS & TIPS
-To save time, add all the ingredients to a food processor and blend until combined instead of steps 1 and 2.
-You can use any type of flour you prefer. For a gluten-free option, use buckwheat flour. The same goes for a nut flour - ground almonds or walnuts work best.
-To replace the egg in the recipe combine 1 tablespoon of chia seeds and 3 tablespoons of water and let the mix sit for 15 minutes before baking. It’ll allow the chia seeds to soak and bind the batter. Ground chia seeds work even better and faster.
MAKES 6 SLICES
215 calories per slice
Protein 9g
Carbohydrates 41g
Fat 4g
Fibre 5g
Recipe from DAREBEE
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