I purchased a bag of locally grown cacao powder on a recent trip to the Dominican Republic. Cacao is cocoa in its raw form. It’s less refined, little nibs settling in the bottom of a mug of hot chocolate I made with it, and quite caffeinated. If you get the chance, I recommend trying it. Even if you aren’t heading to the Caribbean anytime soon, you can still order it online. It’s a superfood because it isn’t heated like cocoa, so it retains many nutrients.
I brought this cake to a pizza party, and nobody could tell it was gluten free, only describing it as a healthier tasting brownie. I did try to make this cake as healthy as possible, cutting down on sugar, oil, and using 100% whole grain flour. The chocolate flavor is still rich and the texture moist and light. It’s meant to be an everyday, quick bake kind of cake, healthy enough for breakfast and sweet enough for dessert.
This is a simple cake. You can add nuts, bake them as muffins, cupcakes, layer cakes, whatever you want!
- Preheat oven to 350° F.
- Generously grease a 9 by 9 inch square pan with butter or coconut oil, or line the pan with parchment paper, then grease.
- Mix melted butter (or olive oil), mashed banana, sugar, and vanilla until smooth, then beat in the eggs.
- Whisk flour, cacao powder, baking soda, salt, and cinnamon in a separate bowl.
- Beat the dry mix into the wet mix until fully incorporated. Fold in the chocolate chips.
- Pour the batter into the pan, let it sit for 5 minutes, then bake for 25-30 minutes, rotating halfway through, until a toothpick inserted in the center comes out clean.