Chocolate and cake go hand in hand. Flourless not so much but experimenting with new ingredients, especially when baking is great. I have nothing against flour, I like to use it when baking – usually spelt one – but I still love when I find recipes that have no flour in it!
Ingredients: makes around 12-14 small pieces
- 1/2 cup of ground flaxseeds (55g)
- 1/2 cup cacao powder (25g)
- 1/3 cup whey (1 scoop) (25g)*
- 1 tsp baking soda
- Pinch of salt
- 6 TBS honey (70g)
- 1 egg
- 1 large banana – mashed
- 2 TBS of peanut butter
- 1/4 cup dark chocolate pieces (crushed)
Mix the dry ingredients: flax seeds, cacao powder, whey protein powder, baking soda and a pinch of salt.
In a separate bowl mix wet ingredients: honey, 1 egg, mashed banana and 2 TBS of peanut butter.
Stir well so all the ingredients are mixed together. Pour the mixture in a smaller and taller baking dish lined with parchment paper. Stir in chocolate chunks. Put it in the oven for about 40 minutes or until the toothpick comes out clear. Maybe it is better to bake it a bit less so it won’t be over baked. You can serve it immediately and make a chocolate sauce with it.
For the chocolate sauce mix 2 tsp of chocolate whey protein powder with 1 tsp of cacao powder and a bit of milk and a piece of dark chocolate. Stir and put it in the microwave just to heat it up a bit. You can totally do the same with leaving out protein powder and add more cacao but it will be a bit more bitter. Pour the sauce over the chocolate cake, sprinkle some coconut flakes and enjoy the perfect soft fudgy cake. A.