Learn how to make another delicious cake for your menu. See how easy it is!
Ingredients for Banana Cocoa Cake:
- 2 whole eggs
- 3 egg whites
- 2 very ripe bananas
- 1 cup brown sugar
- 1 cup oat flour
- 1 cup spelt flour
- 1/2 cup light soy milk
- 2 teaspoons baking soda
- 2 tablespoons coconut oil
- 1 teaspoon baking powder
- approx. 1.75 oz (50g) unsweetened cocoa powder
- 1 pinch of fine salt
How to make Banana Cocoa Cake
1. Preheat your oven to 350°F (180°C) and grease a cake pan with coconut oil and a dusting of flour.
2. Using an electric mixer, beat the eggs, egg whites, and sugar together.
3. Next, add the spelt flour, oat flour, baking powder, baking soda, salt, and cocoa powder.
5. In a blender, combine the bananas, coconut oil, and soy milk, and blend until smooth.
6. Fold the banana mixture into the dry ingredients until fully combined and homogeneous.
7. Pour the batter into the prepared pan and bake for 30 minutes.
A brief history of cakes:
Without a doubt, my favorite part of gastronomy is desserts. Preparing delicious treats and enjoying them after a wonderful meal is one of the best sensory experiences I have.
The history of confectionery, specifically cakes in Brazil, developed against the backdrop of the country’s unique cultural melting pot. Initially, Portuguese convent sweets spread, but they were soon enriched by native ingredients like tropical fruits and cassava. Constant contact with Portugal meant that the latest trends from the Portuguese court reached Brazil, bringing early influences from French pastry making.
The sugarcane cycle also played a fundamental role, as there was an abundance of raw materials for producing sweets.
The first flour-based cake to be adapted in Brazil was the “Pão de Ló” (a type of sponge cake), of Portuguese origin. It quickly became very popular, and to this day, it is one of the favorites for layer cakes. In the past, especially in Portugal, it was customary to consume sponge cake in slices, toasted, accompanying tea, coffee, or port wine.
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