Vegan, gluten-free and oil-free cake with a little boost of protein.
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You have seen me using chickpea flour before, and that shocked you quite a bit. My Chickpea crepes got your interest, my Chocolate Brownies got your appreciation and my Chocolate Chip Cookies got your LOVE!
Well this cake I am sure will leave you speachless. It is not only gluten-free, but it is also made with no eggs, no milk, no oil, no butter and no sugar. Yet IT IS soft, sweet and utterly delicious!
Perfect to dip in a hot cup of coffee in the morning. Will leave you energised without
- 300 g banana + 1 banana
- 180 g chickpea flour
- 30 g coconut flour
- 180 g veggie mylk
- 10 g baking powder
- a pinch of salt
- 4 g xanthan gum (optional but recommended)
- 40 g vegan dark chocolate chips
- 40 g vegan white chocolate chips
In a blender process 300 g of ripe bananas, with mylk of choice, chickpea flour, coconut flour, salt, baking powder and xanthan gum.
Add in the chocolate chips (white and dark) and stir them into the batter.
Lay a 22cm cake pan with parchment paper and pour in the mixture, slice up a banana length-wise and place it on top.
Bake at 180C for about 40 min. Remove from the oven and let the cake cool down completely.
Slice it up and enjoy.
If very hot, store the cake in your fridge and warm it up for 30 sec in your microwave before serving it.
If you make this recipe, tag me on IG @the_fit_mediterranean