How many of you really, really, read these introductions to recipes? Are you one of those who likes to read what I or other fellow bloggers have to convey or can’t wait to scroll down to the recipe and see what it’s all about?
I would be immensely grateful to you for writing a comment on this topic because I am not even sure how much sense it makes to write long introductions, share your ideas, opinions and views if they will remain unread and completely ignored.
Why I Love This Simple Recipe
If you follow me now you already know that I like to experiment with food, especially desserts. Although I believe that the demand for savory dishes is higher because we still need and consume them every day, desserts are a challenge for me.
Ever since I was a young boy, I always loved everything sweet and not a day went by that I didn’t eat something that was packed with sugar and artificial flavors. Today, when I try to eat as natural and whole foods as possible, what I prepare is a healthier variant than those classic desserts.
Let’s face it, I don’t like the epithet or the label healthy / healthy because we are all different and not everything is the same for everyone.
But my homemade chocolate cake is such an amazing little recipe because it has no sugar or artificial flavors. The banana pudding filling gives it a sweet, satiating taste and has a smooth, soft texture perfect for this combination. Once done this cake will taste so amazing, and yet, it is also so healthy your tummy will say “thank you, thank you, thank you!”
My Homemade Chocolate Cake With Banana Pudding Filling Recipe
To return what you’re here for, here’s my personal recipe for a chocolate cake with banana pudding filling. The recipe is super simple, uses a few ingredients that are almost always present in my kitchen and is quick to make.
Chocolate Cake With Banana Pudding Filling
Chocolate Cake Foundation Ingredients
- 1 cup oatmeal
- 1/3 cup cocoa powder
- 2 tbsp coconut oil
- 1 cup dates
- 1/4 cup water
Banana Pudding Filling
- 3 ripe bananas
- 1 can coconut milk (*)
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tbsp coconut oil
Start preparing your chocolate cake with banana pudding filling by soaking the dates in boiling water for about 15 minutes. Then strain them and put in a multipractice / chopper with the remaining ingredients for the base and mix until you get a mixture that sticks to the touch.
Transfer the mixture to a mold with a diameter of 18 × 18 (or some other size, preferably silicone. If you use ordinary oil and line with baking paper) and flatten and press with wet hands.
Take the mixture out of the refrigerator a can of coconut milk and take out only the thick part (coconut cream). Put the coconut cream and the remaining ingredients in a blender and mix into a completely smooth cream. This will create the pudding filling we need to add in the next step.
Pour over the base and place in the freezer to squeeze the cream.
You can top with melted chocolate before cutting.
Keep in the refrigerator if you are going to eat the same day or in the freezer and remove for half an hour before consuming. Your chocolate cake with banana pudding filling is ready to go!
* put a can of coconut milk in the refrigerator the day before preparation.
And voila! Your chocolate cake & banana pudding combo is waiting for you in the fridge!
I hope you loved my recipe and if you did, let me know in the comments below!
Stay healthy, always feel good, and watch out for more simple recipes like this one on my blog, coming soon!! Love you.
– Luka
I absolutely love this recipe, thanks so much Luka!
You’re welcome, Emma!