Better ingredients make better cakes - it’s that simple. 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 it tastes so much better than a cake you would normally buy in a supermarket.
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.
Tip: To save time, add all the ingredients to a food processor and blend until combined instead of steps 1 and 2.
2 small ripe bananas
1 cup (200g) plain Greek yogurt or almond cream
1 egg or 1 tablespoon of chia seeds + 3 tablespoons water
1/3 cup blackstrap molasses
1/2 cup ground almonds (flour)
1 cup ground buckwheat (flour)
1/2 cup cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
215 Calories per slice
Vitamin D 3mcg
1Mash bananas with a fork until pureed. Lightly whisk the egg and mix yogurt and blackstrap molasses together. Add all dry ingredients to a large bowl and stir.
2Add all the ingredients together and mix until combined.
3Transfer the dough to an oven-proof dish lined with baking paper.
4Bake 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.