Banana and chocolate mini cakes are a healthy snack, made with gluten free ingredients.
I love dark chocolate with high percentages. Not only because it is good for health, if consumed in the right quantities, but because it really makes the cakes so good.
These dairy-free banana and chocolate mini cakes are ideal at any time of the day. You can replace pistachio flour and almonds with coconut or hazelnuts. The oils released from dried fruit and banana make these cakes particularly soft.
150 g (5 oz) dark chocolate, 70 or 80%
1 organic free range egg
100 ml (3½ fl oz) organic brown rice milk
80 g (3 oz) raw coconut sugar
1 ripe banana, mashed
50 ml (2 fl oz) extra virgin olive oil (or 75 ml/3 fl oz) organic cold-pressed sunflower oil)
1 tbsp cocoa powder
200 g (7 oz) brown rice flour, sifted
100 (3½) almonds or pistachio flour
15 g (½ oz) organic baking powder
- Preheat the oven to 180°C (350°F/Gas 4).
- Melt the dark chocolate in hot milk. Knead the egg with the sugar until frothy. Add the banana, olive oil, cocoa and the melted chocolate.
- Add the flours, sifted with baking powder, working until you get a smooth texture.
- Pour the dough into baking paper molds and bake for 20 minutes.