Chocolate (or in this case Carob) and banana is a match made in heaven. When you want a quick and easy dessert without going to the supermarket this is the one to satisfy your cravings or impress your partner with a luscious dessert. I don’t know about you but there is something romantic about eating cake out of the same mug. Lets face it if that special someone, lets you have the last bite they’re a keeper.
You don’t even need a separate bowl, you just put all the ingredients in a big soup mug or a large ramekin, whip it up and wait for that fantastic smell to fill your kitchen. Just pop it in the oven while you have dinner and it will be waiting for you when you’re ready. Anything that allows for more late night movies/cuddling without extra time spent in the kitchen is a winner. Plus this cake is naturally vegan however cake connoisseurs will not be able to tell the difference. Trust me I’ve tested it.
Serve this hot or cold with a big scoop of dairy free ice cream or in my case thick coconut cream for the perfect dessert.
1 (almost) over-ripe banana
1 tablespoon carob powder (or 1 1/2 teaspoons cocoa powder)
1 tablespoon sugar or maple syrup
3/4 cup self raising flour
1/3 cup shredded coconut
1 tablespoon coconut oil
1/4 cup almond milk
- Preheat oven to 170 degrees Celsius.
- Chop the banana into the mug and mash with a fork.
- Add the coconut oil, sugar and carob powder, mix well.
- Add coconut, flour, almond milk and combine.
- Bake for 20 mins or until a skewer comes out clean.