Chocolate Banana Bomb

Ingredients for 1 servings:

• 175 g walnut kernels
• 500 g almond flour
• 1 packet of baking powder
• 560 ml almond milk (almond drink)
• 180 ml sunflower oil
• 120 ml maple syrup
• 1 pinch of vanilla
• 300 g banana(s), peeled
• 50 g baking cocoa
• 200 g agave syrup
• 50 g brown sugar
• 1 tbsp fruit vinegar
• 200 g dark chocolate, at least 70%

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 hours 15 minutes

vegan, gluten-free, for chocoholics

For the banana cake, chop 100g walnuts. Combine 250g flour, 1/2 sachet of baking powder, 1/2 tsp salt, and the chopped nuts. Blend 60ml almond milk, 90ml oil, 90ml maple syrup, vanilla, and bananas until smooth. Lightly mix the flour and banana mixture and pour into a greased and floured 20cm springform pan. Bake in a preheated oven at 175°C for about 40 minutes. Test with a skewer. If the cake is getting too dark, cover with aluminum foil. For the chocolate cake, shortly before the end of the banana cake’s baking time, combine 250g flour, cocoa powder, 1/2 sachet of baking powder, and 1/2 tsp salt. Combine the agave syrup, brown sugar, 300ml almond milk, 90ml oil, and vinegar. Combine the dry and wet ingredients. Pour into a greased and floured 20 cm springform pan. Remove the finished banana cake from the oven. Bake the chocolate cake at the same temperature for about 45 minutes. Do the skewer test. Let the finished cakes rest briefly in the pans, then remove from the pan and let them cool completely. For the glaze, chop the chocolate. Boil 200 ml of milk, remove from the heat, add the chocolate and melt in the hot milk while stirring. Toast 75 g of nuts in a pan, stirring occasionally. Add 30 ml of maple syrup and briefly glaze the nuts. Cut both cakes in half horizontally. Glue the cake layers together alternately with 1/4 of the chocolate sauce. Pour the remaining sauce over the cake and scatter the nuts on top. Chill for 1-2 hours. The cake tastes almost better the next day. Approx. 610 kcal per serving.