Butter/Sugar Free – Choco-Nana Cake

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Choco-Nana-Nut CakeServes 10

 

2 cups of ground almonds

¾ cup of sugar substitute like xylitol

½ cup of chopped walnuts

½ cup of ground flaxseed

¼ cup of chick-pea flour (gram flour)

2 tsp baking powder

1/3 cup of melted coconut oil

3 medium bananas

3 large eggs (separated)

1 Tablespoon of cocoa powder

1 Tablespoon of almond milk

1 cup of 85% dark chocolate chips (separated into two halves)

 

Combine ground almonds, sugar substitute, walnuts, flaxseed, chick-pea flour, cocoa powder, baking powder and melted coconut oil in a bowl.

Blend together bananas and 3 egg yolks, add to cake mixture.

Whisk egg whites, until soft peaks are formed, fold into cake mixture, along with half of the chocolate chips

Pour into a lined cake tin. Bake in oven 180 degrees Celsius for 40-45 minutes. Allow to cool slightly. Whilst still warm, scatter remaining chocolate chips and when warmed through, with your finger, dipped in warm water just smooth out the top of the melted chocolate and leave then to completely cool. Garnish with walnuts, pecans or almonds if desired.

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