[et_pb_section fb_built=”1″ _builder_version=”4.3.3″ global_colors_info=”{}”][et_pb_row _builder_version=”4.3.3″ global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.3.3″ global_colors_info=”{}”][et_pb_image src=”https:\/\/adventurewithjonas.com\/wp-content\/uploads\/2020\/03\/2020-03-13-15.49.24-scaled.jpg” align=”center” align_tablet=”center” align_phone=”” align_last_edited=”on|desktop” _builder_version=”4.3.3″ animation_style=”fold” border_radii=”on|6px|6px|6px|6px” box_shadow_style=”preset2″ global_colors_info=”{}”][\/et_pb_image][et_pb_post_title title=”off” featured_image=”off” _builder_version=”4.3.3″ global_colors_info=”{}”][\/et_pb_post_title][et_pb_text _builder_version=”4.3.3″ global_colors_info=”{}”][\/et_pb_text][et_pb_text _builder_version=”4.3.3″ global_colors_info=”{}”]<\/p>\n
Here is a recipe based on my good friend Adrien’s cake recipe. The base is banana and it is wonderfully good. I like my chocolate salty so it may not suit all tastes, but in that case only use less salt.<\/span><\/p>\n The cake is made without corn or rice flour but I have used margarine, although coconut oil works just as well! I said that it is easy to make, even when I am waxing the benches in the kitchen at the same time!<\/span><\/p>\n Since my spring form was a lid for yesterday’s carrot cake, I made it in a ceramic form instead, and it works just as well but it gets a little less “baked” against the edge. <\/span><\/p>\n I would really appreciate your comments, especially if you tried to bake and also tweak the recipe. Thanks in advance – here comes the recipe!<\/span><\/p>\n [\/et_pb_text][et_pb_image src=”https:\/\/adventurewithjonas.com\/wp-content\/uploads\/2020\/03\/2020-03-13-15.48.04-scaled.jpg” align=”center” _builder_version=”4.3.3″ width=”80%” border_radii=”on|9px|9px|9px|9px” box_shadow_style=”preset2″ global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.3.3″ global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.3.3″ global_colors_info=”{}”][et_pb_text _builder_version=”4.4.1″ global_colors_info=”{}”]<\/p>\n Time required 40 minutes; working time 25 minutes and 15 minutes in 200 degrees C in the oven<\/strong><\/p>\n Turn the oven<\/strong> to 200 degrees C hot air<\/p>\n Melt<\/b> 150 grams of margarine or coconut oil<\/p>\n Meanwhile, mash<\/b> 2 bananas<\/p>\n Mix<\/b> 0.5 salt and 1 dl oat milk (or equivalent) in the melted butter). In previous recipes I had 1 teaspoon of salt but some thought it was too salty so I reduced the amount<\/p>\n Grease a round spring form or baking tin<\/b> with margarine or coconut oil. I usually use coconut flakes instead of breadcrumbs and a baking sheet at the bottom, but it is certainly possible to use coconut flakes for the bottom as well, or gluten-free breadcrumbs, or oatmeal.<\/p>\n Mix the following carefully in a separate bowl<\/strong> – the sugar helps to powderize the cocoa and flour<\/p>\n 1.5 dl raw cane sugar or equivalent Mix the margarine mixture<\/strong> with the dry goods<\/p>\n Last stir in the bananas<\/strong><\/p>\n Bake in the middle of the oven for 15 minutes. <\/strong>Take out the cake and and allow to cool completely, serve with pickled berries and lightly whipped vegetable cream or my favorite: chocolate ice cream!<\/p>\n [\/et_pb_text][et_pb_image src=”https:\/\/adventurewithjonas.com\/wp-content\/uploads\/2020\/03\/2020-03-13-15.22.40-scaled-e1584112156141.jpg” align=”center” _builder_version=”4.3.3″ width=”80%” border_radii=”on|9px|9px|9px|9px” box_shadow_style=”preset2″ global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.3.3″ global_colors_info=”{}”]<\/p>\n In another version, I have 1 dl of water instead of oat milk<\/strong> and 1 dl of corn flour and 1.5 dl of rice flour as starch. In addition, I had 2 dl of sugar but I have apparently started to like less sweet cakes!<\/p>\n If you, like me, forgot to buy home cocoa, you can easily turn it into a banana cake<\/strong> – add 0.5 dl coconut flour (total 1 dl), 1 teaspoon baking powder (total 2 teaspoons) and 1 tablespoon cinnamon, 1 teaspoon cardamom, 1 cream ground cloves and 1 teaspoon ginger. Then bake for 50 minutes at 175 degrees instead. And of course without cocoa!<\/p>\n 2 bananas<\/p>\n 150 gr margarine + margarine for the baking<\/p>\n 1 dl oat milk<\/p>\n 1.5 dl raw cane sugar<\/p>\n 0.5 dl coconut flour<\/p>\n 1 dl oatmeal<\/p>\n 1 dl cocoa<\/p>\n 1 teaspoon baking powder<\/p>\n 0.5 teaspoon salt (has changed from 1 teaspoon, but if you love salt and chocolate, go for it!)<\/p>\n 1 tablespoon vanilla sugar<\/p>\n coconut flakes or breadcrumbs to bread the mold<\/p>\n <\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" A good gluten-free and vegan \/ plant-based mushy chocolate cake made with banana, coconut flour and lots of cocoa. A little healthier even for you who normally eat gluten and eggs<\/p>\n","protected":false},"author":1,"featured_media":6180,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"image","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[690,686,687],"tags":[739,740,741,742],"class_list":["post-7340","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-cakes","category-food","category-recipes","tag-chocolate","tag-chocolate-cake","tag-coffee","tag-coffee-bread","post_format-post-format-image"],"yoast_head":"\nHere we go<\/h3>\n
0.5 dl coconut flour
1 dl oatmeal
1 dl cocoa
1 teaspoon baking powder
1 tablespoon vanilla sugar<\/p>\nAlternative recipes<\/h3>\n
Grocery list<\/h3>\n