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Healthy Paleo Recipes, Nutrition, Holistic Health

Home » Appetizers & Snacks » Healthy Swirly Chocolate Banana Cake (Paleo & Vegan)

Healthy Swirly Chocolate Banana Cake (Paleo & Vegan)

October 29, 2013 by Hannah Healy, Updated April 26, 2018 7 Comments

healthy chocolate banana cake
This swirly healthy chocolate banana cake is delicious, ooey, gooey and totally grain-free, dairy-free, paleo and vegan!
Total Time: 55 minutes
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This swirly healthy chocolate banana cake is delicious, ooey, gooey and totally grain-free, dairy-free, paleo and vegan! Since there are no eggs, the center will be a bit gooey while the top will be more crispy.

Healthy Swirly Chocolate Banana Cake (Paleo & Vegan):

IMG_1863

IMG_1872

5 from 1 vote
healthy chocolate banana cake
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Healthy Swirly Chocolate Banana Cake (Paleo & Vegan)
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
 
This swirly healthy chocolate banana cake is delicious, ooey, gooey and totally grain-free, dairy-free, paleo and vegan!
Course: Dessert
Cuisine: American, Paleo, Vegan
Keyword: banana cake, healthy chocolate cake
Servings: 8
Calories: 367 kcal
Author: Hannah Healy
Ingredients
Cake:
  • 2 ripe bananas
  • 1 1/4 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 1/4 cup ground flax seeds mixed with 1/4 cup warm water
  • 1/3 cup coconut oil
  • 1/3 cup coconut milk
  • 1 tsp apple cider vinegar
Chocolate swirl:
  • 1/2 cup cacao powder
  • 1/4 cup coconut sugar or honey or maple syrup
  • 1/4 cup coconut oil
Instructions
  1. Pre-heat the oven to 350°. Mash up the bananas or process in a food processor until smooth. In a separate bowl mix the ground flax seeds and warm water and let sit for a few minutes until it gels.
  2. Add remaining ingredients to food processor or mix together in a bowl, make sure to add the gelled flax and water.
  3. In a double boiler, melt the coconut oil and add the cacao and sweetener until well blended. Turn off the heat.
  4. Pour the banana mixture into a 5x9 inch loaf pan. Use a silicone spatula to smooth it out evenly. Carefully drizzle the chocolate mixture like in the photo above. Then use a butter knife or skewer to drag up and down to create a design in the cake.

  5. Put the cake in the oven and bake for 25-35 minutes. Remember this is a gooey moist cake, since there are no eggs, the center will be a bit gooey while the top will be more crispy.
Nutrition Facts
Healthy Swirly Chocolate Banana Cake (Paleo & Vegan)
Amount Per Serving
Calories 367 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 17g106%
Sodium 489mg21%
Potassium 248mg7%
Carbohydrates 23g8%
Fiber 8g33%
Sugar 8g9%
Protein 7g14%
Vitamin A 20IU0%
Vitamin C 2.6mg3%
Calcium 60mg6%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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Filed Under: Appetizers & Snacks, Cakes, Dairy Free, Desserts, Gluten Free, Sweets, Vegan Tagged With: banana, cake, chocolate, healthy, marbled, paleo, paleo cake, vegan, vegan cake

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Comments

  1. Jess @ Crunchy Hot Mama says

    October 30, 2013 at 5:03 pm

    This looks delish! I’m assuming the flax seeds are a sub for eggs, and am wondering how many eggs is that-since I do eat them? Can’t wait to make this tonight with my 3yo 🙂

    Thanks!

    Reply
    • Healy Real Food Vegetarian says

      November 2, 2013 at 12:01 pm

      You could try using 2-3 eggs, but it might not be as “gooey”, it might be more cakey, which would probably be good too!

      Reply
      • Courtney says

        December 27, 2013 at 6:48 am

        3 eggs worked perfect for me, thanks!

        Reply
  2. nicole fischer says

    February 18, 2014 at 4:02 pm

    hello
    what would you substitute the almond flour for if someone had an allergy??

    Reply
  3. Joy Magnarella says

    February 21, 2014 at 10:04 am

    Can I do this with pumpkin instead? Allergic to bananas. Would I have to add sugar?

    Reply
  4. Amber says

    February 27, 2014 at 11:16 am

    Hey,

    I can’t have eggs, flax or chia seeds. I have found a few egg substitutions, but have you tried any and if so, which ones have worked??

    Reply
    • Jenn says

      October 23, 2014 at 3:56 pm

      Are you able to have psyllium husk powder? It works fab as an egg replacer, same method as chia and flax seeds. Hubby’s mum also used to use golden syrup, but it binds a lot less.

      Reply

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Hi, I’m Hannah Healy!

woman with black hair standing over cutting board with vegetablesI created Healy Eats Real to share healthy paleo, keto, GF and allergy-friendly recipes and tips on holistic living. Sign up for my newsletter below for recipes, natural living info and my FREE Gift!

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