Like all good recipes this Banana, Almond and Chocolate Cake by Green Kitchen Stories was passed on to me by a friend who made it for her son’s second birthday. It uses no flour, butter or refined sugar, is moist thanks to the banana and oh so chocolatey especially when topped off with my friend’s coconut cream chocolate ganache. For the Food Advent Calendar, Spice It Up! hosted by food blogger and baker Jenny Rojas, I have added chilli powder, cinnamon and cloves. It gives the cake a hint of spice and heat and would go really well with a glass of Natalie’s Eggnog or Leslie’s Cardomon Spiced Almond Milk.
- 200 grams almond meal (almond flour)
- 6 tablespoons of cocoa powder
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground chilli or hot paprika or hot cayenne powder
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 eggs
- 1/3 cup coconut oil or olive oil or grape seed oil
- 1/2 cup honey or maple syrup
Preheat oven to 180 degrees Celsius.
Line a cake tin with baking paper or grease with oil and dust with a mixture of cocoa powder and almond meal.
In a large bowl mix almond meal, cocoa, baking powder, cinnamon, chilli, cloves and salt together and set aside.
In a medium bowl whisk eggs for about a minute.
Mash banana and add to egg mixture with oil and honey. Beat well.
Add wet ingredients to dry ingredients and whisk together.
Pour the mixture into the cake tin and bake for 40-45 minutes.
Cool cake before removing from pan.
Coconut cream chocolate ganache
- 1 tin coconut cream (refrigerated)
- 1 cup dark chocolate melts
Mix equal parts melted dark chocolate with refrigerated coconut cream. Return to the fridge to set and thicken before using.
TIP: place the coconut cream in the fridge at least a day before to set the cream. The cream will set on top leaving the liquid on the bottom. So, when opening the tin, turn the can upside down and tip off the coconut liquid keeping only the solidified cream for the ganache.
Toasted slivered almonds on top of the ganache adds a nice crunch.