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I’ve been making this cocoa banana cake ever since I saw these cocoa, hazelnut, banana muffins earlier this year. Honestly, the photographs alone are bananas but the actual muffins are even better. I love me a moist muffin or cake and these definitely are. As I mentioned in my post on espresso banana muffins, I love to use bananas in all kinds of goods, so this has become one of my favorites. I have yet to try these with hazelnuts but I think it would be fairly easy to do by making some meal out of whole hazelnuts.
Cocoa Banana Loaf
Makes one loaf (7¾” × 4½” × 3″) or 10 muffins
1 cup blanched almond flour
2 tablespoons coconut flour
4 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/4 cup maple syrup or honey
1/4 cup grapeseed oil (or melted coconut oil or butter)
2 teaspoons vanilla extract
1 banana, mashed
- Preheat oven to 325 degrees F. Grease loaf pan or muffin cups.
- Mix dry ingredients together.
- Mix wet ingredients together with mashed banana.
- Combine the wet and dry ingredients and mix well.
- Fill loaf pan and bake for 50 – 60 minutes. For muffins, bake 20 – 25 minutes.
As good as a slice of this cake is when served warm, the flavors are even better the next day because the cocoa and banana have had time to become friends. Best friends. BFF. LOL. JK.
Great with some tea in the afternoon or scoop some vanilla ice cream on top and go bananas. TTFN.
I love chocolate. And I love cake. And thanks to a clever recipe I found, I can have a grain-free version. I have made these a few times now and each time I’ve tried these on gluten-lovin’ taste testers, they have no idea that the cupcakes are grain-free. What’s more is that they are really surprised to learn what the secret ingredient is.
Beans. Yep.
This recipe is adapted from one on The Spunky Coconut. Thanks Kelly!
Grain-Free Chocolate Cupcakes
Makes 12 cupcakes
1 1/2 cups cooked beans (I used garbanzo)
6 eggs
1/2 teaspoon pure stevia extract
1 teaspoon vanilla extract
1/3 cup honey
1/4 cup coconut oil
2 ounces dark chocolate (about half of a chocolate bar, 85% cocoa)
1/3 cup cocoa powder
1/2 teaspoon salt
2 teaspoons baking soda
- Preheat oven to 325 degrees F.
- Puree beans, eggs, stevia, vanilla and honey together.
- Melt coconut oil and dark chocolate. Add to other wet ingredients and blend.
- Add dry ingredients to wet ingredients and blend again.
- Pour batter into greased or lined muffin tin and bake for 20 minutes.
These were enjoyed all on their own, without adornment, but I am definitely looking for a good chocolate frosting recipe to pair with the cupcakes for the next special occasion. Since they contain beans, these little cakes are not primal. But if you’re a fan of Mark’s Daily Apple, you are well aware of the 80/20 principle. So here’s to the 20!