This chocolate-almond cake is one of the simplest recipes I’ve created so far. If you’re looking for a quick and easy to make treat, this is the one! The combination of a crispy chocolate layer on the outside and moist chocolate dough with almonds on the inside makes it the perfect dessert for every occasion. I personally like the consistency of the cake even better after 1-2 days in the fridge, but I guess this depends on your taste. You can play with the toppings as you like, but I’ve always found that fresh strawberries and coconut go great together with chocolate and especially on top of this beauty!
- 1 banana
- 2 cups whole wheat flour
- 1 cup melted coconut oil
- 1 cup maple syrup
- ½ cup raw cacao powder
- 1 tsp baking powder
- 1 Tbsp balsamico
- 1 cup water
- ½ cup crushed almonds
- 1 Tbsp almond butter
- 1 tsp coconut oil (for greasing)
- 200gr dark chocolate (75%)
- 4-5 strawberries
- 1 Tsp desiccated coconut
- Pre heat the oven to 175°C.
- Mash banana in a medium sized bowl. Add the remaining ingredients and mix well together.
- Grease the cake tin (mine is 20 cm) with coconut oil and bake at 175°C for 25-20 minutes.
- Let the cake cool down for 20 minutes and coat with melted dark chocolate (I melt the chocolate by placing a glass bowl with chocolate pieces inside into a big frying pan with boiling water). Add the desired toppings and put in the fridge for 30 minutes.
Nutrients (estimated per serving 105g) – include chocolate coating – without other toppings
Calories: 395 kcal
Carbs: 37 g
– Fiber: 6 g
– Sugars: 13 g
Protein: 6 g
Fats: 30 g
– Saturated Fat: 20.8 g
– Trans Fat: 0.0 g
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What kind of almond butter are you using. It looks so yellow. A lot different then mine!
Hi Molly 🙂 I am using a local brand, but i also saw a bit darker ones around, just never tried them. I suppose your’s is also more dark?
amaryllis wimer says
What is “BALSAMICO” ??
Balsamic vinegar, sorry for the confusion 🙂
I made this, and it is divine, a little sweet, next time I will add less maple syrup . But chocolate cake is supposed to be sweet. I used banana flour which is made local in Qld. and used blood orange, Guava, Mango balsamic . It is incredible. Thank you for such an amazing cake recipe.
Oh so happy you liked it Barbara! 🙂 Sounds amazing!! xx
Your recipe looks amazing, but I am wondering how to substitute coconut oil because I’m watching calories and don’t have it anyway… Maybe some apple compote or hazelnut milk ? I don’t know ! What do you think ?
Yes! It’s one of my older recipes and by now I also don’t use oil in cooking and baking anymore. I made this cake as muffins on the weekend and just substituted the oil with the same amount of soy milk and it worked fine. You could also try half plant-based milk half apple sauce! 🙂
Ok ! Thank you !!! 🙂
plasterer bristol says
This sounds really nice. gonna make this for tea tonight. Thanks. Simon
Yay! 🙂 I hope you liked it! It’s super easy and so delicious!
Jinnet Lorraine says
Apple cider vinegar maybe a substitute?
Yes that should work 🙂
Can I use coconut flour instead? I am planning on making this tomorrow for my birthday. Thanx
Hi Raluca, honestly I’ve never tried with coconut flour so I couldn’t tell. Coconut flour is usually a bit dryer though so you might need a bit more liquid! 🙂