Chocolate Breakfast Cake
This low-sugar chocolate breakfast cake is a perfect way to start your morning! With the richness of cocoa and the sweetness of banana, it’s delicious on its own or paired with a spread.
Equipment
- 8-inch (20 cm) square baking pan
- Nonstick cooking spray
- Large-size bowl
- Immersion blender or countertop blender
Ingrediënten
- Nonstick cooking spray for greasing the pan
- 210 g 1¾ cups whole wheat pastry flour
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- 235 ml 1 cup almond or other nondairy milk
- 60 ml ¼ cup canola oil
- 1 ripe banana
- 64 g ½ cup Sucanat (or preferred sweetener)
- 40 g ½ cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
Instructies
Preheat Oven:
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat an 8-inch (20 cm) square baking pan with nonstick cooking spray.
Prepare Dry Ingredients:
- In a large-size bowl, sift together the flour, baking powder, and salt.
Blend Wet Ingredients:
- In an immersion blender or countertop blender, purée the almond milk, oil, ripe banana, Sucanat, cocoa powder, and vanilla until smooth.
Combine Wet and Dry:
- Fold the wet ingredients into the dry ingredients, being careful not to overmix.
Bake:
- Pour the batter into the prepared baking pan.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
- Leave the cake in the pan, on a cooling rack, for about 30 minutes.
- Once cooled slightly, remove from the pan and let cool completely before slicing.
Yield:
- 6 to 8 servings
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a light, refreshing white wine like a Chardonnay to complement the chocolatey richness of the cake.Nutritional Information
Calories: 150 kcal | Carbohydrates: 25 g | Protein: 3 g | Fat: 5 g | Sugar: 6 g
