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Cocoa Minicake with Banana and Cashew Butter

Today is a busy day for me, but I definitely felt like eating something that had the texture of cake. I was short on time and decided to experiment, so this is how this delicious cocoa cake came to be. Only one serving and it’s all for me.

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Ingredients:

For the cake bottom:

2 eggs + 1 white

1 tbsp. coconut flour (first I added only the einkorn flour and this will probably work as well, but coconut flour makes a thicker mixture, so I added some of that too)

2 tbsp. einkorn flour

1 tbsp. cocoa powder

vanilla

cinnamon

3-4 g baking powder

1 tsp. coconut sugar (you can also use more, if you prefer a sweeter taste)

a little butter to grease the bottom of the bowl

For the topping:

1/3 banana

1 tsp. cashew butter

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Method of preparation:

Blend all ingredients for the cake bottom. Grease the bottom of a baking bowl with a little butter.

Bake in the oven until done (at 180o C).

If you have a microwave oven, you can use that to bake the cake – for about 3.5 – 4 minutes. I am not a fan of using microwave ovens on a daily basis, but they are OK if you use them from time to time.

Then I added 2 tbsp. yogurt as a side for the cake.

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