Suikervrije chocoladetaart met banaan

Recipes Cakes Diet Vegan Dairy-free Gluten-free

When I came across this Sugar-free chocolate cake with banana, I just had to try it. The cake is completely Paleo and I really like that way of life; a large part of my food follows the Paleo principle. This banana and chocolate cake is gluten-free, dairy-free and sugar-free, which makes it a lovely alternative to the less healthy chocolate cakes.

Recipe

Sugar-free chocolate cake with banana

A deliciously creamy chocolate cake that fits a Paleo lifestyle. The cake is also gluten-free, sugar-free and vegan.

Course	Dessert
Kitchen	Dutch
Servings	8-10 slices

Preparation time

Preparation time	20 min
Stiffen up min.	5 hours
Cooling time	5 hours
Total	5 hours 20 min

Equipment

Springform pan
Parchment paper
Food processor
Knife
Cutting board

Ingredients

175 g almond flour
120 g pitted dates
15 g shredded coconut
2 tsp. vanilla extract
1 tbsp. water
1 banana
340 g cashews
1 can coconut milk (400 ml)
140 g melted coconut oil
2 more bananas
80 g (raw) cocoa powder
shredded coconut
handful of fresh fruit, e.g. raspberries

Sugar-free chocolate cake with banana

Grease a springform pan of about 18 cm with some coconut oil and line the bottom with a sheet of parchment paper. You can also use a slightly larger springform (e.g. 23 cm); your cake will be a bit flatter.
Put the almond flour, pitted dates, coconut, vanilla extract and water into the food processor and blend until smooth.
Pour the crust mixture into the springform pan and spread it evenly across the bottom. Press down firmly.
Slice the banana and arrange the slices over the crust (if you use a springform larger than 18 cm you'll need 2 bananas for the base). Then place the pan in the refrigerator.
Put the cashews (you don't need to soak them) with the remaining ingredients (coconut milk, melted coconut oil, 2 bananas and cocoa powder) into the food processor and blend for a few minutes until smooth.
Pour this mixture over the crust in the springform and let the chocolate-banana cake set in the refrigerator for at least about five hours.
Slice the cake into wedges and garnish with shredded coconut and fresh fruit. Enjoy!

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This sugar-free banana chocolate cake is a wonderfully healthy alternative to a classic cake. The combination of almond flour, dates and banana provides natural sweetness, while the cashews and coconut milk make the filling creamy and silky.

Store the cake covered in the refrigerator. It will keep for up to three days and tastes great each day. Garnish just before serving with shredded coconut and fresh fruit for a festive finish.