Chocolate cake for breakfast?!
Yes, please!
Umm, can it also be whole grain, sweetened only by the natural goodness of fruit, and still super nommy?
Why yes, yes it can…
Of course, this nommy goodness doesn’t have to be enjoyed only at breakfast. That’s just how I decided to honor my first official day of spring break when I woke up yesterday morning.
It seemed only right.
But, not to be one to mislead my dear readers, I took on the heavy responsibility of testing the waters, and I can affirm that these layers of chocolate can be enjoyed morning, noon, and night…and any hours in between!
What can I say? I live to serve. 😉
On another note, I happen to be a huge fan of bananas…especially when spread with nut butter.
*Swoon!*
Ahem…
Still, I recognize that not everyone shares my passion for this sweet fruit. So, to all you non-banana fans: don’t be deterred by the fact that this cake and its icing contain ripe bananas. I can assure you they simply tastes like a chocoholic’s dream come true…not a monkey’s.
In fact, mid-devour, the hubs kept saying, “I can’t believe you sweetened this with bananas. I can’t even taste them. All I taste is chocolate! Be sure to tell them it doesn’t taste like bananas; just in case they don’t like them.”
He made a good point.
Shhhh, don’t tell him.
Blinded by my own love for bananas, I would have never even thought to mention that you can enjoy this rich, chocolaty goodness without even the hint of banana.
Chocolate lovers, unite!
Whole Grain Double Chocolate Cake
(Serves 8 to 12)
Ingredients:
- 1 cup whole wheat pastry flour
- 3/4 cup oat flour (a secret to super moist, whole grain baked goods!)
- 3/4 cup pure unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- Pinch of sea salt
- 3 super ripe bananas, mashed
- 1 cup yogurt whey (or substitute with yogurt or milk…but the yogurt whey makes it super moist!)
- 1 egg
- 1 1/2 tsp pure vanilla extract
- 1/3 to 1/2 cup date “sugar”
- 1 batch sugar-free chocolate frosting
Preheat the oven to 325 degrees F.
In a large bowl, combine the flours, cocoa powder, baking soda, baking powder, and sea salt. Stir to mix well.
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| Pac Man! Nom, nom, nom!!…Sorry, I couldn’t resist. |
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| I like to think June would be proud. |
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Thank you soooo much for this website, I love, love, love it. God bless
Awww, thank you so much for such sweet words!! I hope that you find tons of recipes to enjoy! Definitely let me know if you ever have any questions! 🙂
Mmmmmm. If you use cocoa instead of flour when setting up the pans, you don’t have white debris . . .
I love this idea, Jenny! Thanks so much for sharing!! 🙂