A delicious, nourishing and gut-friendly cake that can be enjoyed with a cup of tea or for dessert.
Made with fermented bananas, this recipe allows you to enjoy a delicious treat even if you are following a ketogenic lifestyle! It contains fibre and nourishing fats for good digestion and brain health.
- 1 cup organic cacao melts
- 1/2 cup coconut oil, butter or ghee
- 1 cup bananas
- 1/4 cup Kultured Wellness Coconut Kefir
- 4 Tbsp chia seeds (soaked in 1/2 cup filtered water)
- 4 large eggs, room temp
- 1/4 cup coconut flour, sifted
- 1/2 tsp baking powder
- 1 tsp apple cider vinegar
- 2 tsp cinnamon
- 2 tsp vanilla powder
- Stevia to taste
- Pinch of salt
- Filtered water
- 1/2 cup organic cacao or cocoa powder
- 7 heaped Tbsp coconut oil, melted
- 3 Tbsp lucuma powder
- Stevia to taste
- A pinch of salt
Optional Add Ins: cinnamon, vanilla, a good dash of coconut cream
- Place your peeled and chopped bananas into a 1lt Kilner fermenting jar. Add your Coconut Kefir and enough filtered water to cover the fruit. Cover with a weight or cabbage leaf to keep the fruit under the brine line. Seal the jar and leave on the kitchen counter for 2 days to ferment* before transferring to the fridge for use within the next week.
- Once fermented, strain the liquid from the bananas before using in this Choc Chia Coconut Cake recipe. You can use the liquid in a smoothie.
- Preheat the oven to 180°C and grease and line a spring form tin with baking paper.
- Add the cacao powder, salt and coconut oil, butter or ghee to a small saucepan and allow it to melt together on a low heat. Once it has melted, remove the pot from the heat so it can cool.
- Add all the cake ingredients to a food processor or Thermomix and blend until combined evenly.
- Taste the mixture and adjust the sweetness if needed.
- Pour the mixture into the prepared tin and place in the oven. Bake for 40-50 minutes, or until golden and cooked through to your liking (the time will vary depending on your oven).
- When it’s ready, remove from the oven and allow it to cool in the tin for 10 minutes, then remove cake from the tin and allow to cool until room temperature.
- Mix all the chocolate icing ingredients together in a bowl using a whisk. Start with a small amount of stevia and whisk into the icing. Taste and keeping adding small amounts until you reach your desired sweetness.
- Pour the icing over the cooled cake and spread it out evenly.
- Slice the cake up and serve with freshly whipped coconut cream, fresh or cultured berries.