The unusual green addition to this chocolate delight may seem almost too healthy at first glance, however the healthy cake mix somehow blends really well! The combination of ingredients may confuse your taste buds at first, but then the smooth chocolate and banana combination in a delicate yet rich textured cake kick in, making the taste experience quite unique!
These chocolate cakes are ridiculously rich in antioxidants. Not only do the usual healthy ingredients of cocoa and banana contain so much goodness, the addition of chlorella really gives them a healthy boost. Chlorella is a single cell green algae. Yes, you heard it right, I have invented an algae chocolate cake! So, if you aren’t keen on downing a glass of green juice or algae powder, having the nutritional benefits wrapped up in a chocolate cake is certainly the best way to sneak the goodness into your diet if you are brave enough to deviate from the norm. Chlorella is particularly rich in vitamin B12 and iron, therefore a perfect nutritional hit for a vegetarian or vegan who may be lacking in these important vitamins and minerals which are essential for blood health and energy levels.
Ingredients (makes 6 small cakes):
- 60g coconut oil
- 50g almond flour (100% ground almonds)
- 50g spelt flour
- 1 tsp. baking powder
- 2 eggs
- 2 medium ripe bananas (approx 200g)
- 30g agave nectar
- 30g cacao (or cocoa) powder
- 3g dried chlorella granules (I use ‘Organic burst chlorella powder‘.
- 1 tbsp almond flakes
1. Preheat the oven to 160 deg C, and grease a cake tray with 1 tsp. coconut oil. I recommend using this temperature, as almonds are not heat stable above 180 deg C, so the healthy omega-3 and omega-6 fats can be ruined if heated too high.
2. Heat the coconut oil in a frying pan on a medium heat. Coconut oil is heat stable and also full of powerful immune-boosting fatty acids such as lauric acid, therefore is great to use when frying foods.
3.While the coconut oil is melting, in a large bowl, sieve and mix the almond flour, spelt flour and baking powder, and put this to one side. It is especially important to sieve the baking powder, as this can otherwise form lumps. Sieving gives a more even and lighter texture to the chocolate cake.
4. In a blender, add the eggs, bananas, agave nectar, melted coconut oil, and blend well.
5. Pour approximately 1/3 of the mixture out of the blender and into a bowl (leaving the remaining 2/3 of the mixture in the blender.
6. Add the chlorella granules to the mixture in the bowl, and stir through until the green chlorella colour is consistent throughout.
7. In the blender, add the cocoa to the mix and blend.
8. Pour the cocoa mix from the blender evenly into 6 of the muffin tray sections. Next, pour the green chlorella mix over the top (should be approximately 1 tbsp. per cake) ensuring that it covers any chocolate showing.
9. Sprinkle a few almond flakes over the top of the cakes for a moist and crunchy healthy topping.
10. Bake in the oven for 20 minutes at 160 deg C. When cooked, leave the cakes to cool for 10 minutes before taking out of the muffin baking tray to allow them to set.
Surprise your guests at a dinner party with this daring alternative chocolate cake, and tell them after their first bite that they are eating algae the tasty way!