These small egg and dairy free cakes are so moist and satisfy the palate. They are perfect for a snack to be eaten with a glass of cold milk or accompanied by ice cream. Bananas are not only used as an excellent thickener to replace the traditional eggs, but also as a center surprise.
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Cocoa Cakes with Soft Banana Centers
- Total Time: 40 minutes
- Yield: 12 cakes 1x
Description
Moist chocolate cakes are made without eggs, but instead with flavorful bananas that also hide in slices in the center of the cakes.
Ingredients
- 75 g (3 oz) dark chocolate 70%
- 5 tbsp (75 ml) extra virgin olive oil (or 7 tbsp (105 ml) organic cold-pressed sunflower oil)
- 125 g (4 1/2 oz) rice malt
- 50 g (2 oz) organic banana yogurt
- 50 ml (2 fl oz) organic rice milk at room temperature
- pinch of sea salt
- 250 g (9 0z) wholewheat Kamut flour, sifted
- 15 g (1/2oz) organic baking powder
- 1 tsp raw cocoa powder
- 2 large bananas
- the juice of one lemon
Instructions
- Preheat oven to 180° C (350°F/Gas 4).
- Melt the chocolate in a double boiler and let cool. Mix oil with malt. Add 1 mashed banana, melted chocolate, yogurt and milk. Add the sifted flour with baking powder, cocoa and pinch of sea salt.
- Cut the other bananas into slices and drizzle with lemon juice.
- Pour the dough into cups, add 1 or 2 bananas sliced on each small cake.
- Bake for 20 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cake
- Calories: 220
Frequently Asked Questions
Can I use ripe bananas for the center of the cocoa cakes?
Yes, ripe bananas work best as they are sweeter and create a softer center.
What can I use as a substitute for the dairy-free milk in the recipe?
You can use almond milk, soy milk, or any other plant-based milk as a substitute.
How do I ensure the cakes stay moist without eggs or dairy?
Make sure to thoroughly mash the bananas and mix them well into the batter, as they add moisture and help bind the ingredients.
