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Banana and Chocolate Marble Cake (Gluten and Refined Sugar Free)

bananacake2


Todays baking session feels like something of a triumph! Banana and Chocolate marble cake and a Pomegranate and Banana cake that I will post the recipe for tomorrow.

I’m not a huge fan of the texture that gluten-free flour blends give to cakes and so I tend to use almond, chestnut, and buckwheat flour instead.

Its not easy to get the balance right so that recipes turn out light and crumbly and up until now I have been mostly dissatisfied with my attempts.

But these banana chocolate marble cakes came out so perfectly light and crumbly that it was all I could do not to eat them all!

Next time I shall make a much bigger cake!

Banana and chocolate marble cakesĀ (Makes 4 mini loaves)
Ingredients:

  • 100g almond flour
  • 2 eggs
  • 0.5 banana
  • 1 heaped tbs raw cocoa powder
  • 0.5 tbs lucuma powder
  • 3 tbsp raw agave nectar
  • 2 tbs natural probiotic yoghurt
  • 2 tsp vanilla extract
  • 2 tbs golden granulated sweetener
  • Pinch pink himalayan salt
  • 1 tsp baking powder

Directions:

  1. Preheat oven to 180C
  2. Whisk together the eggs, vanilla extract, and agave nectar in a medium sized bowl.
  3. Mix in the mashed banana and then the yoghurt.
  4. Stir in the rest of the ingredients (except the cocoa) and mix until well combined.
  5. Pour 1/3 the mixture into another bowl and stir in the cocoa.
  6. Drop the vanilla mixture into mini loaf tins and fill almost 1/2 way up.
  7. Drop a spoonful of the chocolate mixture on top and then another spoon of vanilla mixture on top of that
  8. Gently swirl together using a toothpick or knife
  9. Bake for 4o minutes until golden brown and a skewer comes out clean.
  10. Cool on a wire rack
  11. Enjoy!

bananacake

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2 comments on “Banana and Chocolate Marble Cake (Gluten and Refined Sugar Free)

  1. Pingback: The Wonder that is Lucuma Powder | Tolu's Kitchen

  2. Pingback: Almond Pistachio Cake (Gluten, Dairy and Refined Sugar free) | Tolu's Kitchen

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