Friday, March 16, 2012

Chocolate Chia Banana Cake

I can't take credit for this fabulous chocolate chia cake but Tania Hubbard can.  The founder of Husk and Honey, Tania is smashing it when it comes to all things gluten and grain free.  A delightful accident it was when I stumbled across her cafe in the heart of Nambour.  On my first visit I was taken by the retro interior and on my second visit her recipe book - "food we love".   Yes I am a sucker for any good recipe book but a happy sucker indeed especially when:

  1) the recipes are simple and practical
 2) the boys love them and
 3) i haven't stopped cooking from it since.

I seem to have lost count of the number of variations I have now made of this cake.  My boys are always impressed and delightfully unaware of the nourishment they receive with each bite.  The words "give me more please" are a joy to hear. 

 So without further adieu i shall offer you the same deliciousness we have been experiencing over the last couple of months and of course if you are ever in the Sunshine Coast region stop by and enjoy some grain free goodness alongside some Tim Adams specialty coffee - another Sunshine Coaster.  But until then enjoy this version of which I have slightly adapted to include mashed banana, cinnamon and a topping of raw date paste spiked with lemon and zingy fresh ginger.  Satisfyingly decadent to say the least.

Chocolate Chia Banana Cake
Adapted from Tania Hubbard

4 Tbs Chia Seeds soaked in 1 cup water for 15 minutes
1/2 cup raw cacao or cocoa
1/3 cup olive oil or coconut oil
3 large eggs or 5 small
1 cup almond meal
1/2 cup coconut sugar 
2 mashed ripe bananas
2 tsp ground cinnamon
1 1/2 tsp ground ginger
pinch of salt
1 tsp bicarb soda

Preheat oven to 180 degrees celcius
Line a springform cake tin with non stick baking paper
Soak chia seeds in water for 15 mins, stirring regularly
Place cacao, eggs, almond meal, sugar, cinnamon, ginger, salt, bicarb and olive oil in a bowl
Whisk to combine well and break up any lumps
Add mashed banana and mix
Add chia seed jelly and whisk until well combined
Pour into lined cake tin
Bake in oven for 35 - 40 mins or until it bounces back when pressed in the middle
Let the cake cool for 5 - 10 mins in tine
Then finish cooling  on a wire rack

Date Paste
Inspired by Earth Sprout

8 large pitted fresh dates
1 Tbs ground cinnamon
1Tbs fresh ginger finely grated
juice of half lemon
4 Tbs Water
pinch of salt

Place everything in a blender and whiz until smooth
When cake is cooled spread evenly over top of cake

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  1. This sounds/looks amazing! I have a few ? Though. what is and where to find coconut sugar and bicarb soda?? Look fwd to trying this soon when I can get those items. i have everything else.

    1. Hi Donna
      Coconut sugar may also be known as palm sugar. I buy it from my local organic supermarket or health food store and bicarb soda is the same as regular baking soda.. Hope this helps

  2. What a delicious sounding recipe indeed! I can hardly wait to come back up to the Sunshine Coast, not to see mum-but to go to that cafe!

    1. Yes - you should try it out. Thankfully my work is based in Nambour so I have regular access.

  3. Your boys have really good taste, it sounds delicious! Bummer I don't have any ripe bananas on hand, will have to wait to give it a go.

    1. Hi Gaby - I have done this with steamed pumpkin before instead of the bananas if that helps. Also the original recipe doesn't call for banana. If you want to give that a try the recipe is as follows:

      Chia seeds - 4 Tbs in 1 cup of water for 15 mins
      Raw Cocoa - 1/2 cup
      Coconut Oil or Butter 1/2 cup
      Eggs - 5 medium
      Almond meal - 1 cup
      Coconut Sugar 1 cup
      pinch of salt
      bicarb 1 tsp

      Same method as per the recipe above all but the banana and other little modifications.

  4. I've been using chia seeds and dates in everything lately, can't wait to try another use for them with this cake! YUM!

  5. Thanks for the introduction to Husk and Honey! Like Julia above, we use chia seeds in most baked goods now, and always have date paste around (we use it so often in Middle Eastern cooking). But, I'd never thought to use date paste as an "icing" - how marvellous!

  6. I am a sucker for anything chocolate so I will definitely give this a go!! Beautiful photography too :)

  7. I would have never thought of putting Chia seeds in a cake, thank you for that inspiration. It worked. Just discovered your site. Keep up the good work. Christophe

  8. How can I make it work without the eggs? Isn't the chia enough to keep everything together ? Adding more of it maybe? Thanks a lot! :)

  9. Thanks for the recipe!
    I tried it with red wine instead of water and oh... it was gorgeous!
    Have a great day,


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Hey There, I’m Sherilyn the creator of Wholepromise. This is where I venture outside of being a mum, wife and Fertility Nurse Specialist. I live on the Sunshine Coast in Qld, Australia and am spoilt by year round access to Farmers Markets offering a plethora of local, seasonal and organic produce. In all Wholepromise is my style of food, it’s the food I want my boys to appreciate and it’s the food that makes me happy. Styling and photographing it is just another bonus.


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