Chocolate Cake with Easy Chocolate Ganache
A low-sugar whole-grain (or gluten-free) Chocolate Cake that creates its own Chocolate Ganache.
Servings: 9
Calories: 139kcal
- 1 large egg
- 2 ripe bananas (about 240 g)
- 2 tbsp any oil (I use avocado oil) (28 g)
- 6 tbsp maple syrup or honey (126 g)
- 1 tsp pure vanilla extract
- 3/4 cup whole wheat pastry, all purpose or gf all purpose flour (90 g)
- 1/2 cup cocoa powder (48 g)
- 1/4 tsp sea salt
- 1/2 tsp baking soda
Preheat oven to 350F and line an 8×8 baking dish with parchment.
Blend or mix all wet ingredients and cocoa powder, whisk together the rest of the dry ingredients.
Save 1/4 cup (60 g) of the wet mixture aside.
Fold dry and wet together and bake 20 minutes until the center is cooked.
Pour the saved wet mixture evenly on top of the hot cake (I use a spoon).
Let it cool before slicing and enjoy!
You can sub applesauce for bananas. If you do this use 1 cup unsweetened applesauce, 2 tsp additional sugar and 3 tbsp additional flour for the exact same results.
You can sub any wheat flour for white whole wheat flour but the texture will be slightly different based on the protein content of your flour. I like to use whole wheat pastry or all-purpose flour as well.
You can use any other oil or melted butter/coconut oil instead of the avocado oil.
You can use carob powder for cocoa if you want the cake to be caffeine-free. I have done it and it is freakin delish (and you can eat it in the middle of the night if you want to, win!) Calories: 139kcal