Sophies Foodie Files

Mostly healthy & tasty colourful cooking with Sophie's twist!

Gluten-free, sugar-free banana almond butter cake with dark chocolate chips!

on 14/12/2013
Divine Gluten-Free heaven!

Divine Gluten-Free heaven!

This is the best gluten-free and sugar-free cake I have ever made. I didn’t use any flour. I also used coconut blossom sugar. It is a more rich, a bit moist and delicious cake with now and then hints of melted dark chocolate chips. Just check it out for yourself!To make it more special, festive and beautiful, I made it in a flower silicon mould.When the cake was ready, I said: Mama, made it,…hearing and singing the song of Jay-Z!! He rocks, you know!

The cake was all devoured after 2 days!

Would you like a big bite?

Would you like a big bite?

Recipe: For 1 flower cake


2 large and ripe bananas, peeled and completely mashed with a fork

2 organic free range eggs, beaten loose

1/2 cup of coconut blossom sugar

1 cup salted almond butter, the oils well mixed with the almond butter

1/2 teaspoon of gluten-free vanilla extract, I use home-made

1/2 teaspoon of ground cinnamon

1 teaspoon of baking soda

2 teaspoons of apple cider vinegar

1/3 cup of dark chocolate chips,  at least 72% cacao. I used Callebaut, because he is Belgian!


 1. Preheat your oven for 10 minutes on 180°C ( 350 F ). I use a fan oven. Adjust the oven temperature if necessary.
2. Take your Kenwood bowl and place the K-paddle. Add the mashed bananas, beaten eggs, coconut sugar, almond butter, cinnamon and vanilla. Mix on medium speed for a few minutes until it all comes together. Scrape the sides of your bowl with a plastic scraper. Remix for a minute or until all well mixed.
3. Now, add baking soda, apple cider vinegar and dark chocolate chips. Mix on medium speed for a minute or so or until it all comes together. Again, scrape the sides of the bowl with a plastic scraper. Mix until it all is beautifully combined.
4. Place your silicon flower baking tin on a silpat and then on an oven rack for stability. Fill the silicon flower for 3/4 with the batter and try to divide the chocolate chips all over the cake batter. So, that later on you will have chocolate chips all divide over the cake. Place in the bottom of your oven and bake for about 35 to 40 minutes on 180°C ( 350 F ).  You will have to watch the cake because the edges can go darker, if necessary lower the temperature but I didn’t have to! I tested my cake after 35 minutes with a test pin. You will have to test the pin right in the middle of your cake. If the pin comes out clean, your cake is ready. I put my cake back into the oven for 5 minutes extra and did the pin test again. After 40 minutes of baking, my cake was well risen, ready and golden brown.
5. Carefully with hand gloves on, remove the oven rack with the cake from the oven. Leave to rest in the silicon tin for about 15 minutes so that it is easier to remove afterwords. This will also give a lovely shine to the flower cake. After 15 minutes, carefully turn the cake over with the help of your 2 hands, out of the flower tin. Now, you will see the lovely flower pattern. Place on a wire rack to cool down completely. When cold, savour with a good cup of green tea with ginger or a great cup of black coffee.
6. When completely cold, store in an aluminium foil lined round cake tin. You will see, this cake will not last long,…!!!!!
Yum Yum Yum! :)

Yum Yum Yum! :)

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51 responses to “Gluten-free, sugar-free banana almond butter cake with dark chocolate chips!

  1. A guilt free treat, Sophie. Is coconut blossom sugar same as coconut sugar?

  2. Katarina says:

    This is a beautiful cake!

  3. Love it! Such a pretty cake form!

  4. That looks incredible! What a beautiful shape, too!

  5. This looks gorgeous:)

  6. Good one Sophie! Love the shape too!

  7. Deena Kakaya says:

    Hello! I come from a family of many diabetics, so your beautiful recipe comes as wonderful and helpful inspiration x

  8. Oh wow that looks amazing!

  9. katrina berg says:

    Oh Sophie, this loooks simply divine! And I love the pan you used!

  10. OMG Sophie! Is there something called an online transfer?? I want this. Like NOW!! Mmmmm xx

  11. Eva Taylor says:

    This looks like the perfect treat for my GF friends.

  12. Bernice says:

    How beautiful!! Just like a flower. :)

  13. Ina gawne says:

    Sophie – what a fabulous cake…so gorgeous! Your christmas card is on it’s way to you to the other side of the world. This is a wonderful cake for christmas too! :)

  14. Yum! It looks beautiful and I can imagine it has a lovely richness to it with the almond butter, banana and dark chocolate!

  15. Klausbernd says:

    Looks great!
    Klausbernd :-)

  16. the texture looks fantastic and I can ‘t believe that there’s no flour in it or flour substitute! I want to give this a try :D

  17. wow, what a supper dessert!!!
    i guess you had your christmas dessert already then Sophie….

  18. Woah, you did such a great job on this cake, it’s beautiful Sophie!

  19. afracooking says:

    Wow, you really are cooking up a storm! And this is an amazing cake! Fabulous!

  20. ritavegas says:

    It’s on my “to do” list! I’ll make it for sure!! If I eat the whole cake,I’ll have the excuse that is sugar free!! I love the shape of the cake!! :) xx

  21. Liz says:

    wow–so much to love. The flavors, shape, color. Nice :-) You spend a lot of time in the kitchen, Sophie!

  22. Koko says:

    Mama made it! Haha thats right!! I can’t believe there is no flour in this!! It really does look so moist and decadent. I don’t think it would even last a day in my house! I’m going to bookmark this one….maybe I can make it when I get a kitchen in New Zealand!

  23. Liz says:

    Omg It looks pretty and delicious the kind of cake I would love to dig in straight away. It looks very moist!! Love it!

  24. That looks and sounds amazing!!!!

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