Ever since having my kids, my sweet tooth has taken over my love for the salty treats. And every week I make a batch of some sort of homemade indulgence to enjoy alongside my coffee. My homemade goodies always hit the spot, but ALWAYS include real, whole ingredients too. This chocolate cake contains a whole lot less sugar than anything you’ll store bought.
And now that I have a toddler who I can’t hide everything from anymore, I make even more of an effort to make mindful decisions about the ingredients I use for our treats. For Valentine’s Day I wanted to serve up a chocolate cake for the whole family. This recipe is super simple; it uses minimal ingredients, and includes some well-loved whole foods. It’s a rich bite, but holds no heaviness from flours. It’s sweet but subtle, and it tastes amazing with a cup of fresh coffee.
So Valentine’s Day or not, make sure this cake finds its way on your table. It is a lovely, health-conscious indulgence that will please any sweet tooth.
Flourless Chocolate Cake
- 2 ripe bananas
- 3 Tbsp. nut butter (I used peanut)
- 2 eggs
- 4 Tbsp. cocoa powder
- Preheat the oven to 350 degrees Fahrenheit.
- Place all ingredients in a food processor or blender and mix.
- Lightly grease or spray a 6 inch round spring form pan. Pour the batter into the pan and bake for roughly 22 minutes.
- Wait for the cake to cool completely before frosting.
*Tip: Double the recipe and make a layered cake.
Chocolate Avocado Frosting:
- 1 ripe avocado
- ½ cup cocoa powder
- ¼ cup + 2 Tbsp. maple syrup
- 1 Tbsp. pure vanilla extract
- Place all ingredients in a food processor and blend until everything is thoroughly mixed.
- Frost the cake and save any leftovers in the fridge and use within a few days.
*Tips: This frosting is best when made just before using and serving. Grind some fresh Himalayan pink salt on top of the frosted cake for a lovely balance.
CHANTAL URBINA is a registered Massage Therapist and Culinary Nutrition Expert. She is passionate about living a life full of health, love, and happiness and that all three start with our diet. “Nature’s healing properties will never cease to amaze me and it inspires me day after day to create and share recipes made with only real whole foods.”