© 2014 Green Kitchen Stories Banana_chocolate_cake_01

Banana, Almond & Chocolate Cake

We are in Copenhagen this week. Although we haven’t talked much about it on the blog, it was a big decision for Luise to move up from Copenhagen to Stockholm for our relationship. I might have promised her mom that I would bring her back after a year, but it has now been more than, ehm, six years…

Anyone that has moved abroad knows what a challenge it can be. Luise still has many of her closest friends and family in Denmark and she lights up like fireworks every time we are here. It literally took her 2 minutes to start talking with a complete stranger on the train from the airport. So this week we are pretending that we are a Copenhagen family. If all goes well, we plan to move here by the time Elsa starts school. We are staying in a cute little apartment on the 5th floor on Vesterbro and Luise drags her 8 months pregnant body up all the stairs with the biggest smile on her lips.


First time I baked this cake was a few weeks back when Luise craved a chocolate cake on a regular Tuesday. Her biggest craving during this pregnancy has been watermelon, so when she finally wanted something else, I was happy to bake something for her (and Elsa and myself!).

We shot this before we left, but to make sure that I had the measurements right, I baked it again just last night. I couldn’t find any baking pans in this apartment’s small pantry kitchen and had to bake it in a sauce pan, but it also turned out just great. So this recipe truly has been tried and tested.

It can best be described as a chocolate and almond version of a banana bread/cake. The ingredient list is short and the method very uncomplicated and will therefore suit all type of bakers. The cake has a rich bitterness to it from all the cacao and works especially well with some fresh strawberries and a dollop of yogurt. It holds up well in the fridge and actually tastes even better on the second day. For the photos, I covered it in a cappuccino ganache, but it’s entirely optional. The cake is naturally gluten free and dairy free. I haven’t tried to make it vegan this time, but if anyone tries and succeeds, please leave a comment and tell us your method for replacing the eggs.


Banana, Almond & Chocolate Cake
10 servings

This recipe calls for a lot of cacao, so make sure to choose a good tasting one. It’s a quite small cake but very rich, so 10 servings should still be enough.

200 g / 2 cups / 500 ml almond flour
25 g / 1/3 cup / 6 tbsp unsweetened cacao powder 
1 tsp baking powder
sea salt
2 eggs
2 bananas
1/3 cup / 80 ml cold pressed rapeseed oil or olive oil
1/2 cup / 120 ml maple syrup or honey

Preheat the oven to 180°C / 356°F.
Add almond flour, cacao powder, baking powder and sea salt to a large mixing bowl and set aside.
Crack the eggs into a medium size mixing bowl and beat for about a minute. Mash the bananas with a fork and add to the eggs together with oil and syrup. Beat until all is well combined. Add the wet ingrediens to the dry ingrediens and use a whisk to stir until everything is mixed. Grease a small/medium size baking pan with oil. Mix a little almond flour with cacao powder and coat the sides with the mixture to prevent the cake from sticking to the pan. Pour the batter into the greased form and bake for about 45 minutes. Remove the cake from the oven and allow to cool completely before carefully tilting it out of the pan and adding the ganache. Serve with fresh berries and a dollop of turkish yogurt.

Cappuccino Ganache
80 g / 3 oz dark chocolate (70%)
1 single shot (4 cl) hot espresso or strong brewed coffee
4 tbsp heated milk of choice (plant based or regular)

Chop the chocolate into small pieces and place in a bowl. Pour the hot espresso and heated milk over the chocolate and leave for a minute to melt. Use a spoon to stir until completely smooth. Pour the ganache over the cake and watch as is firms up. If the ganache thickens before you have poured it over the cake, you can melt it again over a water bath.


Ps. This is completely unrelated to chocolate, but we have posted a new recipe for a post-workout hemp shake on our youtube channel.



  1. Katrien
    Posted 23 Jun ’14 at 13:02 | #

    Love the dramatic look of the picture, totally fits the decadency of the cake!

  2. Posted 23 Jun ’14 at 13:02 | #

    Thanks for sharing your story and recipe. May god bless you and your pregnant wife. cheers!

  3. Posted 23 Jun ’14 at 13:54 | #

    I’ve been waiting for this recipe with bated breath. It looks too good to be true. I can’t wait to try it!

  4. Posted 23 Jun ’14 at 13:55 | #

    This cake looks really good! It isn’t easy to live far from your loved ones, fortunately there’s also a lot that makes up for it :).

  5. Posted 23 Jun ’14 at 13:59 | #

    I can’t wait to try this cake, it looks sooo delicious! Its very cold here in Melbourne, will be making it this weekend! I love your wonderful recipes, thank you so much for sharing your love of food with the world!

  6. Emily
    Posted 23 Jun ’14 at 14:01 | #

    Gosh that is one very beautiful cake! I know how difficult it can be to move, but it can also be just as hard moving back.
    Hope everything turns to the best!

  7. Posted 23 Jun ’14 at 14:02 | #

    It’s beautiful! And good wishes to Luise:)

  8. Posted 23 Jun ’14 at 14:30 | #

    These pictures…wow. The chocolate beet cake from your book has long been on my to-bake list (I’m a bit embarrased for still not having baked it…) but this one definitely competes with it. Hope you have a great time in Copenhagen with family and friends!

  9. Posted 23 Jun ’14 at 14:37 | #

    What a gorgeous and simple cake. This is something I could see myself making on a regular Tuesday too. Good luck with the move eventually – I know how long distance can be, but it sounds like you’re making it work very well!

  10. Posted 23 Jun ’14 at 14:52 | #

    Best of luck embarking on this new journey, how exciting/scary, but those are the best feelings, right?! Also, this cake looks delightful!

  11. Posted 23 Jun ’14 at 15:08 | #

    this cake looks and sounds so heavenly.

  12. Posted 23 Jun ’14 at 15:09 | #

    Wow, that might just be the cake we make for our birthday party next month! Thanks for the inspiration. Glad to hear, you are enjoying Copenhagen! We’ll be travelling in the opposite direction in July, and we’re very much looking forward to visiting beautiful Stockholm for the first time! :)
    Smiles from Louise

  13. Katja
    Posted 23 Jun ’14 at 15:19 | #

    Thank you for sharing this recipe, it looks absolutely delicious! I’m eager to try it out soon, however a vegan version. Do you think I can replace the eggs with ‘flax eggs’?

    • Elizabeth
      Posted 26 Jun ’14 at 20:01 | #

      I think that would definitely work! I’m going to try that and let you know.

      • Katja
        Posted 26 Jun ’14 at 20:16 | #

        Great, can’t wait to hear your experience with the flax eggs! I’m very eager to try it myself as well, hopefully I’ll find time this weekend!

  14. Posted 23 Jun ’14 at 15:24 | #

    That cakes looks really beautiful – I love using almond meal in my baked goods, I will give this one a go!

    • Posted 23 Jun ’14 at 19:34 | #

      I was just wondering the same thing! I have a feeling, though, that just flax eggs wouldn’t be enough to bind everything. Betting there is info on Ricki Heller’s website that might help when I’m ready to make this?

  15. Posted 23 Jun ’14 at 15:31 | #

    oh my…this looks just SO good! we are so in love with copenhagen as well…enjoy your stay <3

  16. Posted 23 Jun ’14 at 15:38 | #
  17. Posted 23 Jun ’14 at 15:57 | #

    Oh this looks so lovely and is incredibly easy! Hope you enjoy the rest of your stay, can’t wait to hear more stories :) x

  18. Kelsey
    Posted 23 Jun ’14 at 16:50 | #

    Gorgeous–looks delicious! Did you happen to weigh your bananas? All the ones I’ve been getting this summer have been larger than usual, I don’t want to throw off the consistency! Do the bananas need to be really ripe?

    • Posted 26 Jun ’14 at 19:54 | #

      Hi Kelsey, no sorry I can’t say how much the bananas should weigh. I have however made this recipe several times with different sized bananas and it has never failed. If you believe your bananas are too big, use one and a half. Ripe bananas are sweeter and have more flavor, so the sweeter you want it, the riper the bananas should be.
      Good luck!

  19. April
    Posted 23 Jun ’14 at 16:51 | #

    Lucky you being in Copenhagen AND having that cake to eat! Two of my favourite things. Sounds like you’re doing wonderfully, Luise. Wishing you lots of luck when the big day comes…

  20. Posted 23 Jun ’14 at 16:53 | #

    Oh my goodness this looks so good! Luise is a very lucky pregnant lady. Watermelon and chocolate cake… not bad!

  21. Posted 23 Jun ’14 at 17:28 | #

    The most beautiful cake!!!! The photos alone make me want to turn on the oven and bake it right now. Wow <3 <3 <3

  22. Posted 23 Jun ’14 at 18:50 | #

    Wow! That looks absolutely stunning! Can’t wait to try it!

  23. Arlette
    Posted 23 Jun ’14 at 18:54 | #

    Looks fabulous, can’t wait to make, might try in these gorgeous individual tins I bought recently. One small question – here in the UK we can buy almond flour which is finer and drier than ground almonds (I think it is defatted), is thus what you mean or should I use ground almonds?

    Ps I’m sure you will miss beautiful Stockholm but Copenhagen is a Foodie’s Paradise so I’m sure it will prove inspiring in that department – good luck x

    • Posted 26 Jun ’14 at 19:58 | #

      If you have almond flour, I suggest that you use it (that’s what we usually use). If you can’t find almond flour, finely ground almonds will also work.

  24. Marlene
    Posted 23 Jun ’14 at 19:10 | #

    Sounds delicious! I will definitely try this!

    By the way, I would love the idea of you guys moving to Copenhagen! I live here! Even though I also think Stockholm (and Sweden in general) is very lovely :-)

  25. Abigail
    Posted 23 Jun ’14 at 19:11 | #

    This cake is so beautiful. I’m looking forward to making it. Thank you!!

  26. Posted 23 Jun ’14 at 19:13 | #

    Just write chocolate in the title and we’ll make sure to try it. If we think of a way to make it vegan, we’ll surely let you know!
    Always a delight to hear about your stories too!

  27. leena
    Posted 23 Jun ’14 at 19:27 | #

    Just made this! Such a delightful treat for this morning! Thank you for making delicious & simple gluten-free recipes!! Hoping to save some of the cake for later.. do you know if it would freeze well?

    • Posted 26 Jun ’14 at 19:59 | #

      Hi Leena, yes the cake freezes well and can also be stored in the fridge for up to a week.

  28. Posted 23 Jun ’14 at 20:04 | #

    So beautiful! I always use flax eggs in baking to replace chicken eggs and I’ve never, ever had an issue. :) 1 Tbsp. ground flax seed + 1 Tbsp. cold water, whisk and let sit 10 minutes to replace 1 egg :)

  29. Posted 23 Jun ’14 at 20:35 | #

    Can’t wait to try this!

  30. Posted 23 Jun ’14 at 23:36 | #

    This cake is sooo pretty!! Love the recipe!

  31. Posted 24 Jun ’14 at 02:22 | #

    These images are simply stunning. So perfectly moody and decadent. Swoon.

  32. Faye
    Posted 24 Jun ’14 at 02:50 | #

    This cake looks so good! Do you know if the shot of coffee is necessary? Can the ganache work without it?

    • Posted 26 Jun ’14 at 20:01 | #

      Hi Faye, you don’t need coffee in the ganache. Simply replace it with the same amount of hot milk. You can add a nub of butter or coconut oil to it if you want the ganache to be more shiny.

  33. Sylvie
    Posted 24 Jun ’14 at 03:48 | #

    i just love reading your family stories.
    and this cake looks gorgeous. can’t wait to try this recipe.

  34. Posted 24 Jun ’14 at 04:18 | #

    This is beautiful – what a stunning cake! I love how you inspire people to cook using wholesome ingredients. It has made my transition across to becoming a vegetarian a very joyful process! Thank you. Lots of love.


  35. Posted 24 Jun ’14 at 04:22 | #

    Get in my belly!!

  36. sasha
    Posted 24 Jun ’14 at 05:19 | #

    Hi! I adore the beautiful photos and recipes on your blog- but I am allergic to nuts, is there an almond-meal substitute that would work?

  37. Posted 24 Jun ’14 at 05:54 | #

    This cake fits my pregnancy cravings just perfectly. Thanks for sharing. I will be making it ASAP.

  38. beth
    Posted 24 Jun ’14 at 08:28 | #

    We also moved from Copenhagen to Stockholm for my partner’s job. I vividly remember the day he told me that he might interview with a Stockholm-based agency. “Well we’re not moving up there,” I said. “But it’s a great job,” he said. We were sitting at the dining table of our tiny, but cute, apartment in Nørrebro. In the end, I told him that he could take that interview if he wanted, but I was NOT moving to Stockholm. And then just 3 weeks after that, I found myself in Malmö boarding an SL train to Stockholm with 2 huge suitcases that contained everything I owned. It was not an easy transition. We’re in our 6th year here and have faced (are still facing) so many challenges. Living abroad is not what people think. It’s certainly not what I thought it would be. Thanks for sharing your story – and this recipe. I look forward to trying it, though I love your beetroot chocolate cake, and I still want to make your turmeric muffins first. Bought some bananas yesterday. Just waiting for them to ripen…

    Anyway, hello from your Stockholm neighbor. I see you guys around Söder all the time but am too shy to say hello in real life – lame, I know.

  39. Posted 24 Jun ’14 at 08:30 | #

    I am definitely trying this recipe & will bookmark it for reference! :)
    It looks too yummy, to not to try…

  40. Posted 24 Jun ’14 at 09:13 | #

    Such a gorgeous cake and beautiful photography!

  41. Posted 24 Jun ’14 at 10:38 | #

    This looks so scrumptious, can’t wait to try it!

  42. Posted 24 Jun ’14 at 15:13 | #

    Good to hear you’re enjoying Copenhagen. Probably the last trip with only the three of you!
    And it’s such a coincidence for me, since I just got back from my first trip to Copenhagen ever. Despite the weather I completely fell in love with the city and its food. And I stayed in Vesterbro as well, such a lovely “urban feel” area. Have you been to Atelier September? Their avocado sandwich was seriously the best I ever had…

    Also, love the look and sound of this cake. Definitely bookmarking this.

  43. Mina
    Posted 24 Jun ’14 at 15:24 | #

    Looks amazingly deliciousss… I can so relate to you… I live far away from my family, just had my second child (a week old), had cravings for watermelon during my pregnancy and also love copenhagen. Hope to bake this soon, in between juggling two kids ;-) …we love your recipes!!! We just had the watermelon gazpacho and the moroccon salad for lunch ;-)

  44. Rebecka
    Posted 24 Jun ’14 at 16:37 | #

    Made this today and it was awesome! Could you maybe do a post with some food photography tips? your photos are amazingly good!

  45. Andrea
    Posted 24 Jun ’14 at 16:47 | #

    Hej, I love your site. Wonderful pictures. I already bought the german version of your book and like it a lot. This cake looks also great. I have one problem (not with the book, but here on the blog): I never know how much you mean with tbsp. Is it the size of a tablespoon you take to stir coffee or more like a spoon you take to eat a soup? Mange tai for helping me. Hej hej , Andrea (:-) since 3 months I am learning danish for our next Denmark trip. Not that easy)

    • Timm
      Posted 25 Jun ’14 at 13:57 | #

      hey andrea. ich gehe mal davon aus,dass du deutsch verstehst.
      um dir die löffel-frage zu beantworten:
      tbsp (tablespoon) heisst esslöffel
      tsp (teaspoon) heisst teelöffel
      ansonsten bei volumen- und mengenangaben einfach mal googlen. z.B. “cup in gramm/ml”

      • Andrea
        Posted 26 Jun ’14 at 17:09 | #

        Hallo Timm, herzlichen Dank. Manchmal hilft genaues schauen weiter: es war mir gar nicht aufgefallen das da mal tbsp. und mal tsp. steht. Wieder was dazugelernt. Ich hatte mein Glück schon bei leo.org probiert, da steht zwar total viel, half mir aber nicht weiter. Also nochmals vielen Dank,

    • Posted 26 Jun ’14 at 20:05 | #

      Hi Andrea, tsp means teaspoon (that you use in a coffee cup) and is equal to 5 ml.
      Tbsp means tablespoon (that you eat soup with) and is equal to 15 ml.
      Hope this will make things clearer.

      • Sarah Alhamad
        Posted 18 Nov ’17 at 13:06 | #

        Hi David, One more thing: 6 tablespoons of comes to 50g, not 25g as stated above, therefore 25g of cocoa powder is in fact 3tbsp.

  46. Posted 24 Jun ’14 at 16:54 | #

    Wow!! Your pictures are just amazing! And This cake seems so delicious!!! Thanks for sharing.

  47. Cyndie
    Posted 24 Jun ’14 at 17:17 | #

    This cake is lovely ! Where did buy this cute cake pan ?

  48. Dominika
    Posted 24 Jun ’14 at 18:21 | #

    Just making this beauty :-) it’s in the oven and smells amazing! Can’t wait to try it out :-) btw, I love your recipes!

  49. mette
    Posted 24 Jun ’14 at 21:14 | #

    Thanks for the Cake. It’s was easy to make and very easy to eat.

  50. Vanessa
    Posted 24 Jun ’14 at 23:18 | #

    I so have to make this :) this weekend for sure (if we are not moving). I understand what it is to move for love, I’m on the other side of the world (come from Peru to Australia), and even when I miss home, this is my new home. All the best, wherever you and little family decide to go :)

  51. Posted 25 Jun ’14 at 03:46 | #

    Enjoy Copenhagen for all of us!

  52. sasha
    Posted 25 Jun ’14 at 07:04 | #

    if i want to sub the eggs out ( as I eat only plants) could i add more banana’s? looking forward to the new book and you tube

  53. Ann Kathrin Öhrn
    Posted 25 Jun ’14 at 09:28 | #
  54. Posted 25 Jun ’14 at 12:33 | #

    What a gorgeous cake!
    We will be in Copenhagen in 3 weeks and I can´t wait, it will be the first time for us. We will also be staying in an apartment in Vesterbro :) If you have any food recommendations we´re more than happy to know about! The Simple Raw is on top of the list and very close to the apartment, yay!

  55. Gemma
    Posted 25 Jun ’14 at 13:38 | #

    Enjoy your week! I moved to CPH from Australia some years back and am really enjoying life here.

    I just made this, using coconut oil and making 12 cupcakes instead of one big cake. I baked them for 18 minutes and they are delicious.

  56. Jenny
    Posted 25 Jun ’14 at 22:04 | #

    Made this last night! Delicious!!

  57. Posted 25 Jun ’14 at 23:35 | #

    I so very understand the feeling Luise is going through – as an Italian living in London, nothing feels like going back ‘home’, seeing my family and friends and just living in a place that feels familiar. That said, I am just back from a beautiful trip to Copenhagen and I was truly mesmerised by the beauty of the city, the slow pace of life and the kindness of people. I would gladly go back and spend more time there soon! the cake looks just like my kind of cake – anything banana/maple/almond and I am sold! thanks for sharing.

  58. Gabriela Gonzalez
    Posted 26 Jun ’14 at 19:52 | #

    I’ve baked a chocolate cake last week as well,and I’m delighted to say that an egg subtitude could be either pureed silken tofu:) It works perfectly,as it holds everything together!I used normal tofu and then smashed it and it work perfectly as well!

  59. Lori
    Posted 26 Jun ’14 at 23:16 | #

    I am going to make this but wanted to know is there a specific size flute pan you used? how deep should the flute cavities be?

  60. Linda
    Posted 27 Jun ’14 at 04:21 | #

    I have what I believe to be a silly question. Is almond meal and almond flour the same thing? I feel like the almond meal would be too heavy in this dish. I am NOT a baker (not a fan of measuring) but I love to cook! Anyone have an answer for me?

    Best of luck with the move!

  61. EmilyBergen
    Posted 27 Jun ’14 at 04:30 | #

    My mom and I baked this cake together today. It was really amazing! Thanks so much for all your great recipes here and in your cookbook. My whole extended family loves you guys. We are half vegetarian and half omnivores and your recipes are always a hit with everybody!

  62. Sarah
    Posted 27 Jun ’14 at 07:34 | #

    I’ve been to Cooenhagen last summer and fell in love with it! I’ve been dreaming about going back ever since (and kept talking about the bicycke tracks)! And by the way, I’m still waiting for your Cooenhagen-fiod-guide

  63. Elisabeth
    Posted 27 Jun ’14 at 12:44 | #

    This cake is simply amazing! Made it the other day with the intention to share it with my fiancé… Well, that didn’t happen. Have the same texture as a “ordinary” flour- and sugar-cake but tastes better.

  64. Posted 27 Jun ’14 at 13:01 | #

    This looks so tasty!
    I cannot wait to make it!
    Also the pictures look amazing :)

    Domi x


  65. Posted 28 Jun ’14 at 14:45 | #

    this looks both amazing and delicious.

  66. Posted 28 Jun ’14 at 15:22 | #

    Looks so delicious!

  67. Agnes
    Posted 29 Jun ’14 at 13:01 | #

    I made this cake the other day, moist and amazing! Even better after a night in the fridge. Perfect with coffee or milk as comfort for stockholm’s depressing summer weather.

  68. Anne
    Posted 29 Jun ’14 at 14:59 | #

    When I saw this cake last Friday, I had to make it. It’s delicious, intense flavor and nice moist crumb. Even possible alterations start to come up in my mind in abundance, like adding orange zest or a layer of tart apricot puree to the cake, or using other kinds of ground nuts. That’s the right sign. This cake will be on my repertoire from now on, just as it is and in many variations. Thank you for this wonderful recipe :-)

  69. Posted 30 Jun ’14 at 13:55 | #

    Love the sound of this cqke qnd your little trip to Copenhagen sounds like pure bliss. Thank you also for opening up a little bit about what it is like to date someone from a different country and to move for love. Having done so myself I know far too well how hard it can be!

  70. My
    Posted 30 Jun ’14 at 15:47 | #

    Finns det något annat alternative mot mandel om man är allergisk?

  71. Posted 30 Jun ’14 at 17:01 | #

    I needed some concentration for writing, so I just baked the cake. The smell coming out of the oven is deep and rich, heavenly.
    I’m going to top it with some apricot and peach jam, which is happily bubbling on the stove right now.
    Thank you for sharing the recipe!

  72. laura
    Posted 30 Jun ’14 at 22:48 | #

    man, this cake is out-of-this-world! :)
    vad gott! thank you for sharing the recipe.

  73. Posted 1 Jul ’14 at 11:46 | #

    Perfect cake, I’ll make it next sunday for our party! :) Eliza

  74. Posted 1 Jul ’14 at 12:41 | #

    Looks positively fantastic. Love the ingredients and the recipe, too. Pinned for future chocolate cravings!

  75. Posted 1 Jul ’14 at 21:22 | #

    Chocolate and Bananas are one of my favorite combinations and this recipe sounds perfect for this combo! I can’t wait to try it out myself.

  76. M. K.
    Posted 2 Jul ’14 at 21:39 | #

    The recipe for the chocolate cake looks delicious and I will try it. Question is it a typo: did you mean grape
    seed oil?

  77. Cindy Dowden
    Posted 3 Jul ’14 at 15:15 | #

    I made this last week and took it to work to share. Everyone loved it. I did not have enough almond flour so used some gluten-free baking mix. Also, I do not like coffee and omitted that from the ganache. It was all very good. I will definitely make this again. Thank you for all of your wonderful recipes!

  78. Jen
    Posted 3 Jul ’14 at 17:43 | #

    I’m not gluten-free but a friend is, so I baked this for her visit. The shop was out of almond meal so I replaced with hazelnut meal and I was impressed with the result (though will stick with traditional grain-based flours for my regular baking). I had a problem with the ganache – although tasty, it never hardened up (I even chilled it before putting it on when I saw how thin it was), and instead kind of soaked into the cake. I used 4 (North American) Tbsps of milk, so 1/4 cup. If I make this again I think I’ll start with one and add as needed.

  79. etoile-filante
    Posted 3 Jul ’14 at 19:19 | #

    it has become one of my favorite cakes! My friends can not get enough of it :)

    bisous from brittany in france

  80. Clara
    Posted 5 Jul ’14 at 07:56 | #

    that cake was absoloutely AMAZING!!!!! didn´t get a chanceto make the ganache, but the cake itself was so moist and wonderfully nutty….yumm!

  81. Shannon
    Posted 6 Jul ’14 at 19:30 | #

    I made the cake and it’s delicious! My ganache was very loose, is it supposed to be 4Tbls of milk or 4tsp? I tried it twice, thinking I’d done it wrong, both times it stayed liquid.

  82. Teti Konstantinidou
    Posted 8 Jul ’14 at 09:14 | #

    I’ve been told by a friend that you can replace eggs with a little corn flour dissolved in water. I personally make cakes healthier by using oil and leaving out milk, butter and eggs. This is quite frequent in Mediterranean cuisine (I’m from Greece).

  83. Posted 8 Jul ’14 at 11:16 | #

    Amazing and yummy. Thank you for sharing the ingredients and recipe. I am going to try it now. I am so excited about it….

  84. Sylvie
    Posted 10 Jul ’14 at 03:27 | #

    I love that this cake is really easy to make yet super delicious.
    I had some technical struggle with my oven but it turned out perfect! Moist and dense, with a strong flavour of cacao. My sister absolutely loved it.
    Thanks again, you always come up with the best.desserts.ever.

  85. Emily
    Posted 12 Jul ’14 at 08:28 | #

    Hi! Just made this cake this afternoon and have a quick question about it. When it was finished its time in the oven I did the ‘toothpick test’ and it came out clean so took it out to cool. Just cut a slice of it now and it was really moist and dense, almost a mushy texture. Is this normal? The flavour was great, I just wasn’t expecting that texture (I’m relatively new to GF baking) and it was in the oven for about 50-55 minutes in an 8in cake pan so should be cooked through. Also, should it be refrigerated? I’ve just had it sitting on my counter so far. Thanks!!

  86. Ine
    Posted 13 Jul ’14 at 18:31 | #

    It looks amazing! Can’t wait to try it :)

  87. Carolina
    Posted 14 Jul ’14 at 00:12 | #

    I made this cake today and…fell in love!! Thanks for sharing :)

  88. Lin Da
    Posted 14 Jul ’14 at 11:12 | #

    Made this cake over the weekend for a picnic. Since I didn’t have a “neutral” oil at hand I used a combination of olive and (roasted) walnut oil. As a sweetener I combined maple and agave syrup. Plus, I added a bit of Bourbon Vanilla … and it turned out DELISH! So easy, so tasty, it definitely has the potential to become a standard in our baking repertoire :) Thank you from Berlin!

  89. Posted 15 Jul ’14 at 16:50 | #

    Hi! Vegan update… Made this cake with no eggs, everything else exactly the same and it turned out moist and delicious. Will try with some flax seeds next time and report back to see if there is any difference. Thanks so much for this beautiful YUMMY recipe. xoxo

  90. Posted 18 Jul ’14 at 13:09 | #

    This cake is amazing. So rich and moist and the perfect balance of sweetness. What I love the most is that it’s easy enough to make any day of the week and healthy enough to eat anytime too.

  91. Posted 18 Jul ’14 at 21:02 | #

    Vegan update #2. Substituted 2T ground flax seeds mixed with 6T water left to sit for 5 minutes for the eggs 2nd time around. Worked perfectly. More cake-like. Though I like #1 too, more a rich cake brownie.

    SO GOOD either way! xo

  92. Posted 19 Jul ’14 at 12:16 | #

    Look so delicious and so healthy.. I gotta try and bake this for My family..

  93. Posted 24 Jul ’14 at 17:39 | #

    I do believe this will have to be my birthday cake this year!!

  94. Corinne
    Posted 31 Jul ’14 at 04:14 | #

    Your photography of this cake compelled me to make it for my birthday tomorrow. The ingredients list is perfect. Can’t wait to show and tell on my facebook page. Thank you for sharing your talent with the rest of us.

  95. Betty
    Posted 31 Jul ’14 at 18:15 | #

    Any good banana substitutes I could use here? My husband can’t stomach bananas, however I would love to try your cake :) it looks and sounds awesome! Thank you for your time


    • Posted 31 Jul ’14 at 22:17 | #

      Maybe apple sauce would work.
      Hope it turns out great!

      • Betty
        Posted 16 Mar ’15 at 22:10 | #

        Great idea! Thank you very much for your suggestion, I will defiantly try it :) and I will write what the outcome is, maybe I will make a pear sauce to instead of apple, I think the favors will pear nicely ;) thank you again


      • Betty
        Posted 16 Mar ’15 at 22:16 | #

        I forgot to ask how much should be used to substitute the bananas?
        I really am not sure but I am guessing …. 2 mashed bananas makes about 1 1/2 cups? If anyone wants to measure the next time they make this cake I would greatly appreciate it :) thank you


  96. joanne
    Posted 4 Aug ’14 at 09:24 | #

    I just made this cake in 2 small round pans, and although I oiled it generously and dusted with almond flour before pouring in the batter, I couldn’t get the cake to come out of the pan in one nice round piece. Is there some other trick to getting it out of the pan? I used coconut oil instead of olive oil and it came out moist and tasty.. didn’t notice any coconut flavor. Also added a little cinnamon. This would probably be a great cupcake too..

  97. Posted 6 Aug ’14 at 19:54 | #

    I had a crazy craving for chocolate cake the past few days, found this recipe, made it and am in great danger of shoving it in my mouth all at once haha!
    SOOOO good. Thank you for this recipe! woot woot!

  98. Posted 7 Aug ’14 at 05:24 | #

    Can you use almond meal instead of almond flour?

  99. Una
    Posted 9 Aug ’14 at 00:19 | #

    I made this cake for a big birthday party today and everybody loved it, me too. Thank you for this great recipies. And thank you for this grat blog and the amazing photographs. I will try more recipies soon.
    Have a nice weekend (:

  100. Gwen
    Posted 13 Aug ’14 at 23:48 | #

    I used buckwheat flour instead of almond flour as my friend has a nut allergy and the cake was much paler than pictured and not as dense and fudgey,
    could it be because of the flour substitution?
    Lovely taste though!

  101. Posted 22 Aug ’14 at 21:47 | #

    This looks so amazing!!!!

  102. Lyle
    Posted 2 Sep ’14 at 18:38 | #

    I made this cake yesterday and it’s unbelievably good. The chocolate and banana are well balanced and it’s not overly sweet. Thank you!

    Any suggestions on the pan? The directions don’t specify the size pan to use. I chose a mini-bundt cake pan (6 indentations) but that was a mistake because half of the cakes stuck to the pan. I don’t know how you managed to produce such a flawless result with your intricate pan. Perhaps real almond flour is key for this recipe. I could only find Bob’s Red Mill Almond Meal/Almond Flour which probably was in-between meal and flour.

  103. Posted 6 Sep ’14 at 22:51 | #

    Hi! I wanted to ask you what size of pan would you recommend for this recipe if it’s in a round pan instead of a bundt pan. Thanks!

  104. Laura
    Posted 7 Sep ’14 at 11:23 | #

    I made it last night: such a great recipe. I used raw cacao powder, olive oil and maple syrup and it was ready in 35 min in a muffin pan (6 big muffins). I tasted it last night and this morning. It is so amazing the day after, this happens every time I make a chocolate cake, they are just much much better on the next morning. This cake is perfect. Light but so rich, and I could not taste the bananas or olive oil at all.

  105. Posted 16 Sep ’14 at 09:37 | #

    This is the best :D because chocolate is very healthy and delicious :D

  106. Kirsty
    Posted 23 Sep ’14 at 07:36 | #

    Hey hey! I’m baking this tonight but I’m very taken by the sculptural shape of the cake… can I ask which tin you used, looks a bit like a bundt pan? :)

  107. Ania Read
    Posted 19 Oct ’14 at 20:27 | #

    I made this cake several times. It’s truly divine. On several occasions I modified the recipe by using coconut oil instead, using flax meal in place of eggs and adding coconut flakes. Fully vegan and gluten free… AMAZING! Thanks for all your recipes my family visits your blog on a regular basis. Sometimes daily :) Congrats on your new family member! he is beautiful.. we welcomed our daughter Nina just a week before your son arrived. babies are awesome :)

    PS. I do not melt the coconut oil just add all ingredients (besides almond flour and baking powder) in the food processor. It works great.

  108. Marion
    Posted 21 Nov ’14 at 20:34 | #

    I tried this recipe for the first time today butI can tell that it won’t be the last!
    I replaced olive oil by coconut oil… It was sooo good!
    Thank you for sharing all your good ideas!

  109. Marina
    Posted 7 Dec ’14 at 22:04 | #

    Thanks a lot for this delicious recipe!
    Just made it and like it very.
    Do you think I can replace olive oil with coconut?

  110. Patrick J
    Posted 17 Jan ’15 at 00:42 | #

    I think it was the most dry cake ive ever made. But it was good in that way my girlfriend and our guests got a great laugh. We are planning on using the cake as bread the coming mornings. Might just fit with butter and cheese^^ Im suspecting no one here really did the recipe..

    • Arlette
      Posted 18 Jan ’15 at 00:32 | #

      Oh yes they have! I’ve made these many times and they are fabulous? I think you may have got your measurements or timings wrong perhaps…

  111. shyer wern
    Posted 17 Jan ’15 at 04:55 | #

    I made this but with cashew flour instead and it was so yummy!!! Even my family who were a bit sceptical loved it! Thanks so much! God bless!

  112. chowder31q
    Posted 12 Mar ’15 at 00:14 | #

    Wow! I just made this cake and it’s delicious, not to mention super easy. And I really love how the cake is a little bittersweet from the cacao powder.

  113. Shannon
    Posted 14 Mar ’15 at 08:08 | #

    I made this cake tonight and it was delicious! I made 6 mini bundt cakes and they are incredibly moist and fudgy. I served it with sliced strawberries and some whipped cream and it was so decadent tasting without being too decadent! I’ve got more bananas so I think I’ll make another batch or two to freeze.

  114. Meddie
    Posted 16 Apr ’15 at 22:34 | #

    I just want to say that this cake was amazing. I made it a couple of days ago and absolutely love the flavour and the texture and how it is not really rich and heavy. Thanks a lot :)

  115. Fi
    Posted 13 May ’15 at 08:04 | #

    Can I use ground almond instead of almond flour?

    I am making this for a first birthday party. Any thoughts on how to decorate it?! I may use a ‘one’ tin!

  116. maia
    Posted 28 Jun ’15 at 16:30 | #

    This cake is AMAZING!! I baked it five times and everytime it is gone in 10 minutes :)
    But i would reaaaaaaly like to have the same cake shape like you guys…does anyone know a webpage where i can buy cake pan in this shape and other stuff for baking?

  117. Sabrina
    Posted 8 Jul ’15 at 23:06 | #

    Hi, and thank you for those lovely posts and pictures!
    I tried the cake recipe today and found that 6 tablespoons of unsweetened cocoa powder made the whole thing very bitter. Is it supposed to be like this?
    I now topped it off with a mixture of cream cheese strawberry glaze to give it more sweetness and fruitiness.

    Cheers and all the best,

  118. Erin Kawamoto
    Posted 13 Jul ’15 at 07:27 | #

    Made this tonight on a whim and it is perfection. I halved the recipe, added a pinch of cinnamon, and baked it in a small glass container. It was beautiful. I’m planning on making it again in a few days for my daughter’s first birthday party. Thank you!

  119. Adrienne
    Posted 22 Jul ’15 at 22:47 | #

    Made this tonight as I was craving a healthier baked treat! So incredibly delicious and moist, I was actually surprised at how perfectly the texture turned out. Will definitely be making this again! GKS you never fail me.

  120. Uriel
    Posted 17 Oct ’15 at 02:25 | #

    I am confused: I weighed 25 grams of cocoa powder and it turned out to be 2/3 cup and not 1/3 as written above. Which measure should I use?

    • Erin
      Posted 12 Apr ’16 at 02:27 | #

      I’m pretty sure when I baked it, I used the cup measurement and it turned out wonderfully chocolatey.

  121. Inese
    Posted 8 Dec ’15 at 11:57 | #

    Made this last night and unfortunately found that olive oil gives the cake a funny taste. I just can’t believe nobody has pointed this out, given the number of people claiming to have made the cake. Saying that the cappuccino ganache is beautiful and I will definitely try this recipe again with coconut oil instead.

    • Posted 8 Dec ’15 at 12:26 | #

      Hi Inese, I’m sorry you didn’t like the taste of the oil. Olive oil can taste very different in flavor depending on the sort, maybe yours was very intense? Personally I really like the flavor from the olive oil, it also makes the cake a little easier to make and less expensive but you can of course use coconut oil if you prefer.

  122. Vera
    Posted 20 Jun ’16 at 15:59 | #

    I really can’t say why I didn’t try this recipe 2 years ago?! However, I just did it yesterday and found it delicious!!:) It has been pleasing everybody that tasted the cake, even bare simple, i.e., without the ganache!!:) I am not sure if I can still get one doubt cleared, but I was wondering if coconut flour could be used as an alternative to almound flour? As they are very similar in terms of results, I thought it might be an option?… I am not sure if it would compromise on the flavour, though? Thanks a lot and keep up with the good work!;-) Vera (P.S. – I loved to see you both in Lisbon, on the book fair!)

  123. Posted 12 Sep ’16 at 10:32 | #

    Don’t think i’ve ever tried this cake. Sounds so good. Thanks for sharing this recipe. will be giving this a go.


  124. Em
    Posted 9 Dec ’16 at 11:23 | #

    I plan to bake this cake tonight for my sister’s birthday :)
    Thank you David&Luise!

  125. Nichola
    Posted 4 Jan ’17 at 10:33 | #

    I’ve just made my fourth cake. I’m getting better each time. First time I forgot the oil. Second time it was a little over cooked. I find 30-35 mins is enough. Everyone loves it even when it’s not perfect. The ganache covers a multitude of sins.
    I stumbled across it when looking for a banana cake recipe to use 2 very over ripe bananas. Thanks, it’s a wonderful recipe and very easy to make.

  126. Farah Mirza
    Posted 10 Jun ’17 at 14:00 | #

    Any recommendations on the right pan size to use when baking it?
    Looks amazing!

    • Erin
      Posted 10 Jun ’17 at 23:09 | #

      I used a bundt pan and it came out great. :)
      I’ve also made them as cupcakes. The recipe is really forgiving.

  127. vanessa.lanaroja
    Posted 19 Jun ’17 at 20:01 | #

    Hola, hoy hemos hecho este pastel en casa, como no teniamos 200 gramos de harina de almendra, hemos puesto: 50g de harina de almendra y 150g de harina de trigo sarraceno y ha quedado espectacular, muchisimas gracias por compartir esta receta,
    un abrazo,

  128. Amy
    Posted 21 Jun ’17 at 23:38 | #

    Hello! I am excited to try this cake! Just wondering exactly what size pan you used? I am thinking about doubling it and using a 12 cup bundt pan. Would the sizing work? Please let me know!! Thanks!

  129. Amy
    Posted 25 Jun ’17 at 22:14 | #

    Okay, so I already went for the recipe with the questions I asked. I ended up making a lot of adjustments just on a whim (I hate when people comment and basically say they changed the whole recipe, but I can’t help it, because it came out so good) and I wanted to share since you were my inspiration.

    When doubling the flour, I used 2/3 cup of coconut flour instead of 2 additional cups of almond flour. Because of the coconut flour, I had to add more moisture, added 2/3 cup of applesauce, a little maple syrup, and 2 additional eggs (6 total) for added moisture. Used a 12 cup bundt pan, baked at 350 for about an hour. So the final recipe looked like:

    200 grams almond flour
    70 grams coconut flour
    25 grams dark cocoa powder
    25 grams cocoa powder
    2 tsp baking powder
    1/2 tsp sea salt
    6 eggs
    3 bananas
    1 cup honey
    1/4 cup maple syrup
    2/3 cup coconut oil
    2/3 cup applesauce

    What came out was a magically flavorful cake!! All the flavors were really subtle, but I could taste all of them – banana, chocolate, nut, coconut, maple and honey!! It was FANTASTIC. Thank you SO MUCH for your post!!

  130. Jacqueline
    Posted 1 Jul ’17 at 01:17 | #

    I made this cake a couple years ago and This cake is amazing as is, but my son has a nut allergy. Any suggestions on a almond flour replacement? It does not have to be gluten free. Thank you!!

  131. Posted 10 Sep ’17 at 21:34 | #

    Hello, just wondering how big the form should be. I know you say samll/medium i would appreciate in inches/cups or maybe you could tell me how this form you used is called?Very excited to bake it for my 2 year old bday.
    Thank you

  132. Sarah
    Posted 16 Nov ’17 at 17:33 | #

    Hi David, I’m planning to make this for a birthday celebration this weekend but slightly confused about the conversion. To my knowledge 200g usually equates to 200-300ml, not to 500ml. Is it definitely 200g of almond flour? I’d rather check now before attempting the cake! Many thanks, Sarah

  133. Prue Vercoe
    Posted 13 Jan ’18 at 00:17 | #

    This cake looks amazing! Thanks for sharing. Quick q – do you think i could use this recipe to create a layer cake with mascapone/cream-cheese between the layers? (i’m looking for a healthy alternative for my son’s 1st birthday, but i’m really set on finding a recipe i can layer, so its tall)

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