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Simple and Healthy Recipe - The Allergen Free Cake (well except for the nuts)
Home Foods & Drinks Cooking Tips & Recipes
By: Jules Clancy Email Article
Word Count: 831 Digg it | it | Google it | StumbleUpon it


If you are cooking for someone who is allergic to almonds, you may be able to use a different nut. I have made this cake with hazelnuts. Cashews, walnuts, pistachios or brazil nuts would all work well.

If you donít have access to a food processor, you could try pre-ground almond meal. Melt the chocolate and stir through the almond meal. Then mash together the banana, sugar and vanilla. Stir this through the almond chocolate mix. I havenít tried it, but feel free to have a go and report back.

250g (9oz) whole almonds 250g (9oz) dark chocolate (I used Lindt 70% cocoa solids) 1t baking powder 4 ripe bananas (approx 310g or 11oz) 150g (5 1/2oz) sugar 2t vanilla extract

Preheat oven to 150C (300F) non-fan forced. Wet a piece of baking paper and use it to line a 22cm (9in) cake tin with a removable base.

In a food processor whizz almonds until you have a fine-ish meal. Add chocolate and baking powder and whizz until finely chopped and well combined with the almond. Transfer to a mixing bowl.

Peel bananas and add to the food processor with sugar and vanilla. Whizz for a few minutes until the sugar is well combined and all the banana lumps are removed. Add in the chocolate mixture and whizz until it is mixed through.

Transfer to the prepared cake tin and smooth the surface with the back of a spoon. Bake for 40-50 minutes or until the cake feels spongy and a little bit firm when pressed on top.

Serve warm or cool with your favourite cake accompaniment Ė lactose free vanilla yoghurt worked well for us.

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Jules Clancy is a qualified Food Scientist, the creator of The Stonesoup Virtual Cookery School and the author of the eCookbook 5Ingredients 10Minutes. She blogs about about super simple, healthy, 5 ingredients recipes that can mostly be prepared in 10 minutes active time over at Stonesoup (

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