Almond Flour Chocolate Cake with Banana Icing
If you like chocolate, you must try this cake. It’s out new favourite! I’m not usually a fan of sponge cakes- I find that chomping through all that homogenous texture gets a little boring and we all know that most cakes get dry and inedible after a day or so following baking. This recipe uses almond flour and is flavoured with cacao making which we have found results in a really light texture whilst remaining lovely and mist for days due to the oil content of the almonds. The icing is made with banana and so contains no refined sugar and has a lovely natural banana taste (though could be substitutes for avocado or cream cheese based icing if you would prefer). In short, healthier alternative puddings are just not worth it if they don’t taste at least as good- fortunately feedback on this one is that it tastes better than your standard chocolate cake and what’s more it is gluten-free, vegan, refined sugar free and even has a healthy dose of protein! Winning!
- 400g almond flour
- 400g palm coconut sugar
- 3 tbsp. coconut flour
- 200g coconut oil
- 8 eggs
- 2 tsp. baking powder
- 90g cocoa powder
- 4 bananas
- 4 tbsp. coconut oil
- 1 tsp palm sugar
- 3 tbsp. cocoa powder
- 1 bar of dark chocolate for chocolate shavings
- Preheat your oven to gas mark 3/ 325F/ 160C. Make sure the bar of dark chocolate is in the fridge. Line 2 sandwich tins (preferably with removable bases) with baking paper. Put all the sponge ingredients into a mixing bowl and whisk until you have a smooth mixture.
- Divide the mixture into the 2 sandwich tins and put in the oven for 40 minutes or until the centre of the cake springs back when pressed.
- Meanwhile, make your icing. Remove the skins from the bananas and add to a bowl. Add all the other icing ingredients into the mixing bowl and blend with an electric hand blender. Put the icing mixture in the fridge until the cake is ready to be iced.
- When the sponge is ready, remove from the oven and leave in the sandwich tins on one side for 10 minutes to cool. Take the sponges out and place them on a cooling rack for at least 30 minutes before icing.
- Put a layer of your icing between the sponges and on top of the cake. Decorate with chocolate shavings. To make these, run a sharp knife away from you along the bar of dark chocolate.
- The banana icing does taste of bananas! If this is not to your taste then use avocado icing with cocoa powder (see our Victoria sponge recipe).