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
Scale
- 75 g (3 oz) dark chocolate 70%
- 5 tbsp extra virgin olive oil (or 7 tbsp organic cold-pressed sunflower oil)
- 125 g (4½ 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 (½oz) 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.
- Category: Dessert, Baking
- Cuisine: Dairy free