1 small-medium Gala or Honeycrisp apple, seeded
1/3 cup water
2 eggs (leave out if you prefer vegan cake – it’ll be fudgier and more dense)
1 TBSP instant decaf coffee powder or crystals
1 TBSP apple cider vinegar
½ cup brown sugar
¼ cup unsweetened baking cocoa
1 ½ cup gluten free (or all-purpose flour)
1 tsp baking soda
1 tsp cinnamon
1 tsp ground flax seed (optional)
1 tsp chia seed (optional)
1 tsp pure vanilla extract
¼ tsp salt
¾ cup chocolate chips
[/vc_column_text][vc_column_text]- Cut banana and apple into pieces and blend In processor with water and eggs, until smooth
- Add all other ingredients except chocolate chips and blend smooth
- Add the chips and pulse just twice or three times until they’re incorporated
- Pour into a greased and sugared bread pan
- Bake for about 35 minutes at 350 degrees
- Cool before removing from pan and serving
The flax and chia seed give the cake additional protein and other nutritional delights in addition to holding it together when I make this into a vegan cake (or let’s be honest, when I don’t have enough eggs for both making breakfast and baking). The recipe is going to be in my second book, SMOTHERED: A Whipped and Sipped Mystery (due to be released summer 2020)![/vc_column_text][ut_btn button_size=”bklyn-btn-normal” font_weight=”” button_text=”BUY THE BOOK” button_link=”url:https%3A%2F%2Famzn.to%2F2K4k6WO|title:Get%20%22Gattered%22|target:%20_blank|” button_text_color=”#000000″ button_background=”#a8d4e7″ button_text_color_hover=”#ffffff” button_background_hover=”#7c271a”][/vc_column][/vc_row][/vc_section]