Nothing like a good piece of chocolate cake!
My mum found this recipe and like usual we just slightly adapted it to suit our gluten and dairy free needs. It isn’t overly sweet but perfect to still satisfy the cravings with a low sugar option. It is delicious and perfect for a lunch box treat for the kids or yourself.
3 bananas, ripe
1/2 cup coconut yogurt
1/3 cup rice malt syrup
2 tbsp creamy peanut butter
1 tsp vanilla
1 tbsp MCT oil
1 & 1/2 cups coconut flour
1/3 cup cacao powder
1 tbsp baking soda
1 block of Lindt dark chocolate (I use 85%)
Cacao nibs to use as a topping.
Preheat oven to 180 degrees. Line a tin with baking paper and sit aside.
In a blender add bananas, yogurt, rice malt syrup, vanilla, oil and peanut butter. Blend until well mixed.
Meanwhile in a large bowl add coconut flour, cacao powder, baking soda and mix well.
Pour the wet ingredients from the blender into the dry ingredients and mix until well combined. Stir through the egg.
Chop chocolate roughly and mix through.
Pour into your tin and place in the oven for 30 minutes, or until skewer comes out clean.
Sit on a cooling rack, until cool.
The coconut yogurt can be substituted out for greek yogurt
Peanut butter can be substituted for any nut butter.
The coconut flour can be substituted with any flour.
MCT oil can be substituted for any olive or coconut oil.
Best stored in a sealed container in the fridge.