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Ingredients

100g buckwheat flour
80g corn flour
20g corn starch
1 apple
2tbs baking powder
50g coconut sugar
30g cacao powder
1/4 tbs tsp salt
50g date caramel (recipe on my blog)
1/2 packet baking powder
Toppings
5 bananas
50g corn starch
500ml vanilla soy milk
30g dark chocolate
cacao nibs
Banana Split Chocolate Cake {High Carb Low Fat}

Banana Split Chocolate Cake {High Carb Low Fat}

  • Medium

Ingredients

  • Toppings

Directions

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High Carb? Oh yeah, this means you can easily eat 2-3 pieces without feeling stuffed and sluggish 😉

This cake contains no oil, no nasty ingredients such as butter, cholesterol-packed eggs or hormone-packed dairy. Instead, I used gluten-free flours, starches, fruit, plant milk and whole ingredients to create a tasty, fluffy chocolate cake with a soft low-fat pudding layer and a chocolatey topping.

I’ve recently been experimenting with high carb recipes because I think it is very handy to have a few go-to recipes whenever you want or need to whip up something for a birthday, some kind of celebration or any other special occasion. Of course, I couldn’t make it around a banana-chocolate cake because bananas and cacao are one of those luscious, divine pairs that go together like peanut butter and jelly.

I used date caramel to sweeten the bottom layer of this cake. You can find the recipe for date caramel here. Of course, chocolate date caramel (dates + cacao + water) would also work out well. I mean, MORE CACAO has never done harm to anyone, right? ?

I think I said enough… If you REALLY love bananas and chocolate, this cake will be YOUR THING ?

Steps

1
Done

Preheat oven to 180C.

2
Done

Combine and whisk all dry ingredients except of the baking powder for the bottom layer.

3
Done

Cut the apple into slices and blend together with 200ml water and date caramel.

4
Done

Combine dry and wet ingredients - don't forget to add in baking powder.

5
Done

Spread in a round baking form evenly and bake for 20-30 minutes (use a wooden stick to check the progress after 15 minutes).

6
Done

Take it out and let it cool off.

7
Done

To make the topping, chop bananas length-wise and spread them on top of the bottom layer. Leave 1-2cm space at the edge.

8
Done

Combine 100ml soy milk with 50g corn starch.

9
Done

Bring the rest of the milk to boil, then add in the milk-starch mixture and bring to boil once again.

10
Done

Immediately pour on top of the bananas and spread evenly.

11
Done

Melt dark chocolate and sprinkle on top of the cake with a small spoon. Sprinkle some cacao nibs on top as well.

12
Done

Let the cake cool off completely.

13
Done

ENJOY ?

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Creamy Pumpkin-Cheeze Sauce
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Gingerbread Pumpkin Cream Parfait

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