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Banana Chocolate Chip Cake

The addition of almond meal in this cake gives wonderful moisture and tenderness. Pair with the Chocolate Mousse Frosting, or try my Chocolate Sweets Frosting!

Course cake, Dessert


  • 1 1/2 cups whole-grain spelt flour
  • 3/4 cup almond meal
2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2-1 tsp cinnamon
  • 1/2 tsp freshly ground nutmeg
  • 1/4 tsp sea salt rounded
  • 1 1/2 cups pureed overripe banana see note
  • 1/2 cup plus 3 tbsp plain non-dairy milk
  • 1/2 cup pure maple syrup
  • 2 tsp pure vanilla extract
  • 1/3 cup non-dairy mini or regular chocolate chips optional


  1. Preheat oven to 350°F. Prepare two round cake pans by lightly wiping with oil, and then placing a circle of parchment on the bottom to line. In a large bowl, mix the our, almond meal, sift in the baking powder and baking soda, and stir in the cinnamon, nutmeg, and sea salt. In a separate bowl, combine banana, milk, maple syrup, and vanilla. Add wet mixture to dry, and then add in chocolate chips and stir through until just well combined (don't overmix). Pour batter into the cake pans pan and bake for 21–25 minutes, until golden and a toothpick inserted in the centre comes out clean.

Recipe Notes

Banana Note: If you have an immersion blender, puree about 3 large overripe bananas in a deep, large cup, then measure to get your 1 cups. If you don’t have an immersion blender, mash banana very well. If you don’t have enough bananas, you can use 1 cup banana puree, and cup of unsweetened applesauce (choose organic)!

Idea: Try adding 1/4 - 1/3 cup chopped pecans or walnuts to the batter for a crunch. Serving Suggestion: is cake is divine paired with the Chocolate Mousse Frosting (page 32).