Flourless Sugar-Free Hazelnut and Chocolate Cake
A delicious flourless cake made with ripe bananas, raisins, oats and chocolate chips. Naturally sweet, light and fluffy, and packed with flavor, with chocolate taking every bite to the next level!
A delicious flourless cake made with ripe bananas, raisins, oats and chocolate chips. Naturally sweet, light and fluffy, and packed with flavor, with chocolate taking every bite to the next level!
Info
Prep Time:
10mCook Time:
50mDifficulty Level:
Ingredients
- 3 medium-sized, very ripe bananas
- 3 eggs
- ½ cup olive oil
- 200 g traditional Greek yoghurt
- ½ cup golden raisins, soaked in warm water
- 1 tsp vanilla extract
- 1½ cups ground hazelnuts
- 1½ cups ground rolled oats
- 1½ tsp baking powder
- ¼ tsp baking soda
- 1 tsp ground cinnamon
- 100 g chocolate chips
- a little melted chocolate, for decorating
Directions
Peel the ripe bananas, cut them into chunks and place them in a blender or food processor.
Drain the softened raisins and add them to the bananas, along with the eggs, yoghurt, olive oil and vanilla extract.
Blend until all the ingredients are thoroughly combined and the mixture is smooth.
In a separate bowl, combine the ground hazelnuts, ground oats, baking soda, cinnamon and baking powder.
Add the banana mixture to the dry ingredients and gently stir until everything is well combined.
Finally, fold in the chocolate chips using a spatula.
Pour the batter into a greased square baking tin lined with parchment paper. Spread it evenly so that the surface is level.
Bake in a preheated fan-assisted oven at 170°C (340°F) on the middle rack for approximately 50 minutes, or until the cake is set in the centre and a skewer inserted into the middle comes out clean.
Remove the cake from the oven and leave it to rest in the tin for 15–20 minutes. Carefully transfer it to a wire rack and allow it to cool completely.
Drizzle the melted chocolate over the top in thin lines. Cut into small squares and serve.
Recipe Tips
For the best flavor and natural sweetness, use very ripe bananas with plenty of brown spots on their skins. Allow the cake to cool completely before cutting it into squares so that it holds its shape and doesn’t crumble.
