The natural sweetness of banana combines amazingly well with pure cacao powder in this raw vegan banana chocolate cake. Natural sweetener maple syrup and other healthy ingredients such as almond and cashew nuts add to the flavor. Your family and friends will really love this healthy version of banana chocolate cake!
Ingredients:
For the base:
• 30 grams maple syrup
• 30 grams coconut flake
• 100 grams almond
For the filling:
• 50 grams cacao powder
• 50 grams cacao butter
• 50 grams dates
• 50 grams coconut oil
• 50 grams maple syrup
• 100 grams cashew nuts
• 200 grams ripe banana
• 200 grams water
Instructions:
This recipe is for a 7-inch cake pan.
For the base:
Soak 100 grams of almond in water for 8 hours.
After 8 hours, drain the water.
Put the soaked almonds in a food processor.
Add 30 grams of coconut flake and 30 grams of maple syrup.
Process until well blended.
Transfer to a 7-inch cake pan.
Spread and distribute evenly.
Press the mixture tightly on the bottom.
Set aside.
For the filling:
Soak 100 grams of cashew nuts in water for at least 2 hours.
After at least 2 hours, drain the water.
Put the soaked cashew nuts in a blender.
Pour 200 grams of water.
Add 200 grams of ripe banana, 50 grams of seedless dates, 50 grams of cacao butter, 50 grams of maple syrup, 50 grams of cacao powder, and 50 grams of coconut oil.
Blend until well combined.
Texture should be smooth.
Pour the mixture on top of the base mixture in the cake pan.
Spread and distribute evenly.
Place in the freezer for at least 4 hours.
After at least 4 hours, remove from the freezer.
Remove from the cake pan.
Let the cake half thawed at room temperature.
Slice for servings and enjoy!
Tips and ideas:
You can use a silicone cake pan to remove the cake easily.
Images – https://www.youtube.com/watch?v=yzWAfNjYJTs