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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.



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



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


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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