Chocolate Breakfast Cake
A low-sugar, rich chocolate cake perfect for breakfast. It’s made with whole wheat pastry flour, banana, and cocoa powder for a healthier, delicious treat.
Equipment
- Baking pan (8-inch square), blender (immersion or countertop), large bowl, sifter, cooling rack
Ingredients
- 1¾ cups 210 g whole wheat pastry flour
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- 1 cup 235 ml almond or other nondairy milk
- ¼ cup 60 ml canola oil
- 1 ripe banana
- ½ cup 64 g Sucanat
- ½ cup 40 g unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- Nonstick cooking spray
Instructions
- 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.
- In a large bowl, sift together the flour, baking powder, and salt.
- Purée the milk, oil, banana, Sucanat, cocoa powder, and vanilla with an immersion blender or in a countertop blender until smooth.
- Fold the wet ingredients into the dry ingredients, being careful not to overmix.
- Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan on a cooling rack for about 30 minutes.
- Remove from the pan and let cool completely before slicing.
Notes / Tips / Wine Advice:
Serving Tip:
Enjoy with a spread of your favorite all-fruit jam or ginger cranberry sauce with cinnamon cream cheese.
Wine Advice:
First at an empty rule.
Nutritional Information
Calories: 180 kcal | Carbohydrates: 27 g | Protein: 3 g | Fat: 7 g | Fiber: 4 g | Sugar: 6 g | Salt: 0.1 g
