Apart from being suitable for my Dad, the biggest bonus of this recipe is how good it tastes. Decadently moist and rich, it is a serious dessert cake – fit for the fanciest of dinner parties. Although it would be very remiss of me if I forgot to mention how easy it is to make. With only 6 ingredients and a two step food processor mixing method – it’s only fractionally more challenging than mixing up a cake out of a packet.
If you are cooking for someone who is allergic to almonds, you may be able to use a different nut. I have made this cake with hazelnuts. Cashews, walnuts, pistachios or brazil nuts would all work well.
If you don’t have access to a food processor, you could try pre-ground almond meal. Melt the chocolate and stir through the almond meal. Then mash together the banana, sugar and vanilla. Stir this through the almond chocolate mix. I haven’t tried it, but feel free to have a go and report back.
250g (9oz) whole almonds
250g (9oz) dark chocolate (I used Lindt 70% cocoa solids)
1t baking powder
4 ripe bananas (approx 310g or 11oz)
150g (5 1/2oz) sugar
2t vanilla extract
Preheat oven to 150C (300F) non-fan forced. Wet a piece of baking paper and use it to line a 22cm (9in) cake tin with a removable base.
In a food processor whizz almonds until you have a fine-ish meal. Add chocolate and baking powder and whizz until finely chopped and well combined with the almond. Transfer to a mixing bowl.
Peel bananas and add to the food processor with sugar and vanilla. Whizz for a few minutes until the sugar is well combined and all the banana lumps are removed. Add in the chocolate mixture and whizz until it is mixed through.
Transfer to the prepared cake tin and smooth the surface with the back of a spoon. Bake for 40-50 minutes or until the cake feels spongy and a little bit firm when pressed on top.
Serve warm or cool with your favourite cake accompaniment – lactose free vanilla yoghurt worked well for us.
I have a glut of frozen bananas in my freezer so I think I might have to give this a try. At first glance I thought it had figs in it, and was quite taken by this, so I think I may add figs too :)
I can see where you got the fig idea from… it’s the nuts being a little grainy I think.
and thanks for pointing out another benefit of this cake – the prefect way to use up excess bananas!
that looks like a treat that I would love if I had all these allergies – or even if I didn’t – wheat/egg/dairy free is hard when it comes to baking
I think the best gluten free vegan chocolate baking I have come across is a brownie recipe which can use pumpkin or bananas – and can be nut free in case you are catering for those allergies too
pumpkin in a cake – I love it. reminds me of a beetroot & chocolate cake I made once. go the veg.
thank the lord for arnotts rice cookies – please make sure they never delete them from the range!!!! they make gluten free cheesecake and dessert slices possible! :)))))
glad to hear there are fellow rice cookie fans out there kylie!
my baby has recently shown signs of an allergy/intolerance as well, I’m so new to the whole world of allergy cooking and agree, baking and desserts are the hardest part. This Thanksgiving was possible because of the increased number of those living with allergies/intolerances, and some lovely vegan friends.
the cake looks wonderful! definitely bookmarking it.
and btw, I’ve always loved your blog.
If you don’t have bananas you can use apple sauce. I always keep a few jars of baby food in he cupboard. Even a packet chocolate cake tastes richer with apple sauce and a little less water/milk.
I just made this cake and I love it. I changed the bananas to canned pumpkin-pie filling (100% pumpkin with a lot of moisture removed) and it worked out great! Thanks for posting this, I thought I’d never get to eat cake again!
Always been a bit of a lurker around your lovely blog, but my 2012 resolution to make a new dish every weekend has taught me that I CAN actually cook! Your tasty recipes have been so very useful in this endeavour and I am planning on trying this one out soon!
Just one little question: I am generally on a gluten-free + sugar-free diet (though I can consume both in small quantities and not be bothered), and I know that the chemistry of baking can totally change even with one little substitution. Is there some other form of sweetener I could use other than sugar? OR leave it out all together if the bananas are really ripe?
Thanks in advance!
my oven is fan forced. what temperature should i use. i dont think i can turn it off.
Just reduce the set temp by 20C or 50F Leanne!