A variation of the banana classic that I personally think is better. While I like mole cake a lot, I’m not exactly a banana lover. So I decided to replace the bananas with another fruit, and I had strawberries and raspberries on hand. It is a pity that it didn’t occur to me in the summer, because the fruit would taste 100% better, but it still satisfied my sweet tooth.
For a mold with a diameter of 26cm
- 100ml sunflower oil
- 50g cocoa
- 100ml water
- 150g ground coconut sugar (sugar)
- 100g almond flour
- 150g flour Schaer mix B
- 1/2tsp baking powder
- 1tsp baking soda
- 100g almond yogurt
- 2 eggs
Stir oil, water and cocoa well, bring to a boil and allow to cool. The liquid should slightly thicken.
In a bowl, mix dry ingredients and eggs. Start whipping in the chocolate mixture. Stir in the yogurt last.
Pour the batter into a greased mold and bake at 180 degrees.
After baking, let it cool completely.
Scoop out the middle part of the cake with a spoon, leaving a one-inch rim on the top and some on the bottom, and set the crumbs aside in a bowl.
Coconut Cream:
- 3 cans of coconut milk stored in the fridge at least overnight – You MUST buy canned full-fat coconut milk.
- sweetener (I used maple syrup)
- 70g grated chocolate
Open your can of coconut milk and scoop out the hardened coconut cream. Using a hand mixer, mix the coconut cream for one minute. Add your sweetener and mix for an additional minute, until smooth and creamy. Fold in the chocolate sprinkles.
Lay fruits down onto the hollowed out cake and distribute coconut cream over the fruits to form a mound.
Sprinkle the crumbs over the cream filling and gently press onto the mound.
Refrigerate the cake for at least 2 hours before serving.
