Last Week on Inked Brownies

Paleo Sugar Free Chocolate-Banana Cake

10-12 slices


For the crust:

  • 175 gram almond flour
  • 120g seedless dates
  • 15 grams grated coconut
  • 2 teaspoons vanilla aroma or fresh vanilla
  • 2 bananas
  • 1 tablespoon water

For the filling:

  • 480 grams of cashew nuts
  • 1 can of coconut milk
  • 140 grams of coconut oil
  • 2 bananas
  • 80 grams (raw) cocoa powder

Garnish with:

  • A handful of grated coconut
  • A handful of fresh fruit



Step 1: Grease a springform tin lightly with a little coconut oil and line the bottom with a sheet of baking parchment.

Step 2: Put all the ingredients for the crust, except the bananas together in the food processor and let it run for a few minutes until everything is well crushed and forms a sticky whole. If the mixture does not stick together, you can add some extra water.

Baking step1

Baking Step 2

Step 3: Cast the base in the springform tin and spread it out over the entire bottom using a spoon or spatula. Press firmly.

Baking Step 3

Step 4: Cut the bananas into slices and arrange on the bottom. Press with a spoon or spatula to make it a smooth surface. Then turn the tin in the fridge.


Step 5: For the filling, finely chop the cashew nuts first. However, not for too long or it will turn into a paste and you don’t want that here.

Step 6: Add the rest of the ingredients for the filling and turn on the food processor once again for a few minutes until a nice even mixture has been formed.

Baking Step 4

Step 7: Pour the filling into the tin and let the chocolate-banana cake rest in the fridge for at least five hours.

Baking Step 5

Step 8: Sprinkle grated coconut over the cake and add a handful of fresh fruit (I used raspberries) to it.

Of course, I forgot to take a picture of MY end result, so here’s one from the site where I got the original recipe from.



It’s healthy (if you’re not counting calories, that is) and really tasted MUCH better than I expected! Mmmm, chocolate! If you’re afraid it won’t be sweet enough, you can always add a little honey to the filling, but I think the banana already sweetens it up quite a bit. Bon appetit!

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