Meeting your nutrient needs with cake? It’s possible with this protein-packed banana filled chocolate cake.
When I make some cake, the ingredients are always super healthy. Sometimes too healthy. I’ve experimented with oil-free cake recipes with results ranging from melting raw cheesecakes to successfully using apple-butter as an oil replacement – it usually works well! Through my experimentations, I have learned one thing: The golden mean is somewhere in between. Cakes are meant to be treats by nature, so in my opinion, the perfect cake delivers a decent nutritional value but doesn’t go overboard with health benefits. I mean cake will never be a salad. Cakes are meant to be cakes. Right?
This cake is the ultimate synergy between a nutrient bomb and a decadent treat. It features bananas, chocolate, and cream. Isn’t that the best combo ever? All my favorite childhood cakes feature this combination.
Sugar-free, gluten-free, vegan, high-protein & nutritious chocolate cake.
Sugar-free? Yes, it’s free from refined sugar! As a sweetener, this cake only uses dates, which are an excellent source of vitamin A, vitamin K, iron, potassium, and many other nutrients. For the icing, I recommend using erythritol or xylitol because they are as neutral as refined sugar but come without the devastating health consequences of castor sugar.
Instead of flour, this cake uses almonds & protein powder as a base. I used rice protein and lupine protein but you can use any unsweetened protein powder of your choice. I’m sure peanut, walnut, or pea protein would work great as well. If you remake this cake with a different kind of protein, let me know how it turns out for you!
When I first tried this cake, I couldn’t believe it was (almost) completely raw. The texture is fluffy and moist and resembles traditional oil-packed brownies. The healthy fats from almonds are perfectly counterbalanced with the sweet, creamy banana. Spotty bananas work best for this recipe and offer optimal nutrition as well.
No baking is required for this layered chocolate-banana treat.
It looks like a common chocolate cake… but it’s not! You can surprise your party guests or family members with this fully vegan, easy-to-make & deliciously chocolatey cake. I bet nobody will know it’s raw unless you tell them! One major benefit of unbaked cakes is that you preserve many of the nutrients and vitamins that otherwise get lost in cooking or baking.
Soaking the almonds before grinding them also adds an extra nutritional boost to the cake. I chose almonds for this recipe because they are high in vitamin E, which protects cells from damage and increases the vitality and elasticity of the skin. It also stimulates hair growth and for this reason, it is used as an ingredient in many shampoos and other cosmetic products. Almonds are an excellent source of vitamin E, so I try to implement them regularly into my diet. Soaking almonds increases the digestibility and nutrient absorption as inhibitors like tannin and phytates leech into the water used for soaking. To remove these chemical components, you should hence rinse the almonds well after soaking.
The miracle cake?
This whole text sounds like the description of a miracle cure but it’s actually just proof that cakes don’t have to kill your waistline! Cakes can offer health benefits AND taste great. And it’s all about balance… as long as you eat your vegetables for dinner, there’s no reason why you couldn’t eat one or two pieces of this cake for breakfast. At least that’s what I did! And it made me feel great. This cake balances healthy fats, proteins, and simple carbohydrates perfectly while offering a great deal of nutrients. Besides, don’t you like the thought of a cake which makes your skin and hair look beautiful?
If you try this recipe, tag me in your Instagram post or story and use the hashtag #HealthyFairyFood so I don’t miss your post!
Are you going to try it?
No-Bake Banana Filled Chocolate Protein Cake
- 200 g almonds
- 200 g dates
- 50 g rice protein
- 50 g lupine protein
- 50 g cacao powder
- 3 bananas
- 5 tbsp coconut oil
For the icing
- 150 g almond-based cream cheese
- 1 tbsp sweetener e.g. erythritol
- 0.5 tsp vanilla bean powder
- 2 tbs cacao nibs
- Cover almonds with water in a bowl and let them soak for 12 hours. Rinse and drain, then place in a food processor or high-quality blender and grind them.
- Add dates, cacao powder, protein powder, and coconut oil and process until you get a smooth and sticky mass.
- Fill half of the batter into a round springform pan and press down with your hands or with the bottom of a glass. Push the batter up the sides to form a cake edge.
- Cut bananas lengthwise and arrange them on top of the base layer.
- Place the remaining batter on top of the bananas and press it down with your hands until evenly spread.
- Place vegan cream cheese, sweetener and vanilla bean powder in a small food processor and process until well combined.
- Spread the cream cheese icing on the cake evenly and sprinkle some cacao nibs on top.
- Place the cake in the fridge for at least 2 hours before serving. The cake should always be stored in the fridge.