Simple Chocolate Cake (fruit sweetened)
I love this recipe, it’s packed full of fruit and vegetable & makes a great slice of cake for breakfast, tea time or dessert. It’s just sweet enough to feel indulgent. I also prefer using raw cocoa powder for added minerals and buckwheat flour pairs well with chocolate, but feel free to swap in all-purpose, cake flour, rice, oat, gluten-free or other.
3 very ripe bananas
1/3 cup (75g) melted butter (or sunflower or coconut oil)
1 egg
1 teaspoon vanilla
pinch Maldon sea salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
7/8 cup (115g) buckwheat flour (or all-purpose)
2 Tablespoons cocoa powder
1 grated zucchini (on small grate)
Method:
Preheat the oven 340F/170C. Line an 8” springform or cake pan with parchment paper.
In a large mixing bowl mash three bananas.
Whisk in the cooled butter, along with 1 egg and vanilla.
Measure all the dry ingredients: salt - cocoa powder. Whisk in the dry ingredients in thirds, until incorporated.
Fold in the grated zucchini.
Carefully pour the batter into the springform pan and spread evenly.
Bake until a toothpick comes out clean, approximately 30-35 minutes, being careful not to over bake the cake.
Cook on a wire rack and enjoy once cooled.