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What do you need for 16 points:


75 grams of spelled flour,

75 grams of oatmeal,

50 grams of raw cacao,

50 grams of Greensweet Sweet vanilla,

5 grams of tartar baking powder,

5 grams of backing soda,

350 grams of bananas.

(make this cake twice, so you need double the amount of everything. I did make the batter separately each time).


1 jar of organic cherry jam

Chocolate filling:

1 can of black beans (245 grams),

100 grams of dates,

50 grams of raw cacao,

50 ml of vegetable milk

60 ml almond syrup.


planed dark chocolate (quantity as desired).


This is how you make this delicious cake:

Preheat the oven to 180 degrees and line a baking tin with baking paper or grease the edges and sprinkle some flour in the baking tin. I used a baking tin of 23 cm.

First get started for cake 1: put all the dry ingredients in a mixing bowl and mix. Mash the bananas in a separate bowl. Add the mashed bananas to the flour and mix well. Put the batter in your baking tin and put in the oven for about 50 minutes.

Repeat this for cake no. 2

Let the cake cool well.

Make your chocolate filling now.

Put the drained black beans in the food processor together with the dates, raw cacao, almond syrup and vegetable milk. When you have a creamy whole, it is ready. If you want it sweeter, then add some dates or date syrup.

Cut pie 1 and 2 in half horizontally. When you stack the cake again, you have 4 layers and 3 intermediate layers.

Take 1 bottom and spread a layer of cherry jam on it. Grab the top of your cake (if it is too round, then cut something off), spread a layer of chocolate cream on top. Place the second bottom on the chocolate layer. Finish with another layer of cherry jam and close the cake with the top. Coat your cake with the remaining chocolate cream. Top it off with shaved dark chocolate.

Cut the cake into 16 pieces and enjoy!




Source / photo: Manon from Vegan Flavors