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Banana & Chocolate Cake with Banana Coffee Smoothie

I've been experimenting with this cake recipe all summer and I have finally managed to make it just the way I like it. Light and fluffy yet moist and extremely Moorish; today I ate it for breakfast with a delicious Banana Coffee Smoothie... heaven!

Ingredients:
  • 300g Gluten Free Flour
  • 150g Coconut Sugar
  • 80g Raw Cacao Powder
  • 1 tbsp. Maca Powder (optional)
  • 2 tsp. Baking Powder
  • 1 tsp. Bicarbonate of Soda
  • 2 Ripe Bananas
  • 250ml Coconut/Almond/Rice Milk 
  • 2 tbsp. Coconut Oil
  • 1 tbsp. Sunflower Spread
  • 2 tbsp. Vanilla Extract

Method:

Preheat oven at 180C

Mix together the dry ingredients in a bowl.

In a food processor whizz up the two ripe bananas with the milk of your choice, coconut oil, sunflower spread and vanilla extract.

Add the dry ingredients to the food processor and mix well.

Add the cake mixture to a cake tin lined with greaseproof paper.

Bake in the oven for 20-25mins - until toothpick when inserted comes out clean.

My Banana Coffee Smoothie is simply made with 200ml of Coconut Milk and 1 Banana whizzed up nicely in my NutriBullet, however any blender will do then top the smoothie with a single espresso shot and three drops of Hazelnut Stevia.



Liked It? Tried It? Tweaked It? Let me know!

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