This cake is perfect for birthdays, parties, or if your craving something sweet! This thick, decadent cake is perfect sandwiched between a layer of fresh almond butter or warmed with some stewed berries! The cappuccino ganache is the right amount of sweetness and doesn’t overpower the simplicity of the cake. Tried and perfected, this cake is MUST have!
This cake is like a chocolate version of a banana bread. Thick, moist and even BETTER the next day. It is naturally dairy-free but not egg free, although you may substitute the eggs with a flax or chia egg to make it completely vegan. It holds up very well in the fridge and has a rich-bitterness to it with the use of the dark chocolate.
Difficulty: Moderate Time: 30-40 minutes Serves: 9-10
You will Need:
- 2 cups almond flour
- 6 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- sea salt
- 2 eggs
- 2 Large bananas (3 small)
- 1/4 cup applesauce
- 1/3 cup oil
- 1/2 maple-syrup or honey
Pre-heat oven to 180 degrees C/356 degrees F. Add almond flour,cocoa powder, baking powder and sea salt to a mixing bowl and set aside. Break two eggs into a smaller bowl and whisk them for a minute.Mash banana and add maple syrup and oil until it is all combined.Add the wet ingredients to the dry, and mix until everything is thoroughly combined. Grease a small/medium cake pan with coconut oil. Pour the batter and bake for about 45 minutes. Remove the cake from the oven and allow to cool completely before taking it out of the pan and adding the ganache. Serve with fresh/ or stewed berries and coconut yogurt, whip-cream or peanut butter! MHMMMMMM!!
You will need:
- 3 oz of 70% dark chocolate
- 2 shots of espresso
- 4-5 tbsp of milk ( plant based or dairy)
Chop the chocolate into a bowl and pour the hot espresso over it to melt the chocolate stirring quickly to distribute the heat. Add the milk and stir until it is completely smooth! Put it into the fridge until it reaches a thick-icing like consistency. You can always re-heat it if it becomes to thick.
Enjoy and subscribe to support me!
Recipe/photo inspiration: The Green Kitchen