I an lucky having a Chocoholic family so when I am craving for something chocolaty I can always blame my kids!
We have been trying to avoid store-bought cookies and I bake them from scratch as much as possible. But when I bake cookies they go fast .. too fast. Cake is always a fantastic sweet treat and when well wrapped it last for few days. I can add it to my kids’ lunchbox or just have it for breakfast. If you bake 2 cakes you can even freeze one. Just need to thawed it the night before and it is ready for breakfast, you can just reheat 3-5 minutes if you like. I also slice it and place in a toaster and…. spread some butter! Yum!
Here is a lovely recipe that I made last week when I was running out of regular flour. I used instead chicpeas flour, rice flour and almond flour. These flours are gluten-free you can see them at natural food stores.
Banana-Chocolate-almond GF cake
3 free-range organic eggs
1/3 cup sugar
3 oz 72% dark chocolate shredded
1 ripen large banana, smashed
5 Tbsp butter melted
1/3 cup chickpea flour
1/3 cup rice flour
1/3 cup almond meal or almond flour
1 tsp aluminium-free baking powder
1 handful sliced almonds
In a dry pan toast your almond until golden. Set aside.
Preheat oven to 350 F.
Greased and floured a cake pan. Set aside.
In a large bowl beat eggs with sugar until fluffly white, then add the banana the chocolate and the butter( wet ingredients). Mix well with a large spatula. In a another bowl mix all flours, salt and baking powder (dry ingredients). Pour the dry ingredients little by littke to the wet one and mix well.
Pour the cake batter in the cake pan.
Bake for 45-50 minutes until golden, depending on your oven.
Let the cake to cool off on a rack and sprinkle the toasted almonds.
Delicious still warm with vanilla ice cream on the top or Greek yogurt.