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Chocolate Banana Cake

עוגת שוקו בננה

A little extra from me:

  • The cake can be kept in the fridge in a sealed box for up to 4 days, but it will never last that long!
  • When mixing the chocolate batter and the batter in the pan with a toothpick, do it in a spiral motion. Make sure that the toothpick reaches the bottom of the pan, so that the toothpick will mix the mixture throughout the cake.
  • For chocolate lovers – you can easily switch between the chocolate batter and the vanilla batter: Add 3 tablespoons of cocoa and 3 tablespoons of non-dairy milk to the large batter and mix well. Leave the small amount of batter we set aside neutral and vanilla (I love it!).
  • You can replace the sugar with coconut sugar / brown sugar.
  • If you want to replace the sugar with a liquid sweetener, you can replace it with ½ cup of maple syrup / ½ cup of agave syrup and you should add another ½ cup of oat flour / almond flour. Note that this will slightly change the  texture of the cake.
  • You can replace the oats with rice flour / spelt flour (contains gluten) / more almond flour.
  • Click here to see how to grind oat flour at home.
  • You can replace the almond flour with coconut flour / rice flour / more oat flour.

Chocolate Banana Cake – steps | image: Essy Roz

Chocolate Banana Cake – steps | image: Essy Roz

How to grind oatmeal at home

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