Cherry Banana Chocolate Cake (Light)

This light cherry banana chocolate cake is rich in cocoa, studded with juicy cherries and sweetened with banana. It bakes up soft and moist, yet stays light enough for an everyday treat. If you love cherry and chocolate together, try our Cherry Chocolate Trifle, or our Light Banana Chocolate Mug Cake for a quicker banana dessert.

Ingredients

• 80 g (2/3 cup) flour (any; rice flour used here)
• 130 ml (1/2 cup) milk (any; coconut used here)
• Sweetener to taste (fructose/honey)
• 60 g (1/2 cup) cocoa powder
• 70 g (1/4 cup) yogurt (1.5%)
• 2 eggs
• 80 g (3 oz) banana
• 100 g (3.5 oz) cherries

Instructions

1. Beat the eggs with the sweetener until pale and fluffy.
2. Whisk in the yogurt, milk and mashed banana.
3. Sift in the flour and cocoa; fold gently.
4. Line a 20×15 cm pan with the cherries; pour in the batter and level.
5. Bake at 180°C (350°F) for 25-30 minutes.
6. Optionally drizzle with melted sugar-free chocolate.

Tips

• Fold the flour and cocoa gently to keep the cake light; overmixing will make it dense.
• Check the cake at 25 minutes with a skewer, since ovens vary, and let it cool before slicing.
• For more chocolate cake ideas, browse Allrecipes for inspiration.

Nutrition: per 100 g: 132 kcal, protein 5.7 g, fat 3.5 g, carbs 24.9 g