You’ve probably already guessed by now that I have a fairly sweet tooth, and the best way for me to not fall off the sugar wagon so to speak is to always have a lovely home made treat lurking in the fridge. This cake has been getting more and more primal each time I’ve made it and now I’d say is as close as I’m going to get.
Ingredients (enough for six slices):
60g ground almonds
40g coconut flour
50g chopped dark chocolate (at least 70% cocoa solids)
2 large ripe bananas
120ml coconut milk
2 tbsp coconut oil & extra for greasing
½ tsp vanilla extract
– preheat the oven to 170 degrees and grease a loaf tin with coconut oil
– in a bowl mix together the almonds, flour and chocolate
– put all the other ingredients into your blender and whizz to smoothie consistency
– pour the wet ingredients onto the dry ones and stir well to combine
– pour the mixture into the tin and bake for 35 mins
– store any leftovers in the fridge as it’ll keep for longer and give it an amazing texture next time you eat it
Using coconut flour in cakes can make them go a little bit dry, so if we’re entertaining I like to make a choccy sauce to serve with it. Looks fab too as I put the sauce in a pot in the middle of the table and everyone helps themselves, dipping as you would a fondue or drizzling over their cake like gravy. To accompany the cake below melt 40g of dark chocolate in a small bowl set over a saucepan of simmering water. Take off the heat once melted, and stir in 2 tbsp coconut milk until you have a smooth fairly thick consistency… Hmmmm chocolate heaven!