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Banana Carob "Chocolate" Chip Cake {AIP, Paleo}

January 27, 2019 By healingfamilyeats 26 Comments

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Banana Carob Chocolate Chip Cake AIPAre you trying your best to heal but feel as though sugars are calling out every time you walk by the cupboard? There's really no need to railroad your healing with added sugars, even if they are unrefined! 

I've been working hard on making a treat for us all, that's totally worthy of celebrating - yet completely free of added sweeteners - and you are going to L.O.V.E. my 100% fruit-sweetened AIP elimination compliant Banana "Chocolate" Chip Cake!

If you're wondering where you can get carob chips that don't contain suspect ingredients such as beet sugar and soy lecithin (both likely GMO), or other questionable emulsifiers, YES it can be done! Take a look at my AIP Carob "Chocolate" Chips recipe.

Banana Chocolate Chip Cake AIP

Banana Carob "Chocolate" Chip Cake
Makes one 7 inch cake
Get the recipe here!

3 large ripe bananas, (1+1/2 cups mashed) + 1 extra for the top (optional)
1/2 cup melted and cooled coconut oil
1/2 cup coconut flour
1/2 cup tigernut flour
1 tsp baking soda
large pinch salt
1/2 cup carob chips
2 gelatin eggs, as follows

for the 2 gelatin eggs -
2 tbsp grass-fed gelatin
1 tbsp lemon juice
3 tbsp just boiled water

Put a baking sheet into the oven and preheat to 325F. Line a 7-inch springform tin with parchment.

Put the banana and coconut oil into the bowl of your mixer and combine well. Add the coconut and tigernut flours, baking soda and salt and mix again. Add the chocolate chips and give it a brief mix.

Now make the gelatin egg. Put the gelatin into a small bowl. Put the lemon juice and hot water into another small bowl. Now add the liquid to the gelatin and whisk well to combine. With the motor running, pour this mixture into the cake mix and give it another quick whizz to incorporate your gelatin egg.

Spoon the cake mixture into your prepared tin. Peel and cut the remaining banana, slice down the length and cut these lengths in half widthways. Gently push the banana slices into the top of the cake mixture. Place the cake tin onto the preheated baking sheet and cook for 75 minutes, until brown and firm to the touch. Put the tin onto a wire rack and allow to cool before removing from the tin.

Banana Carob Chocolate Chip Cake AIP

« AIP Carob "Chocolate" Chips {AIP, Paleo}
10 Easy Ways to Love Yourself, so You Can Truly Heal »

Comments

  1. Jen says

    January 31, 2019 at 5:37 am

    This looks amazing! Thank you!! Since I tolerate eggs, can I just sub 2 regular eggs for the gelatin version?

    Reply
    • healingfamilyeats says

      February 01, 2019 at 2:27 pm

      Hi Jen, I haven't tried with eggs but yes, sub with 2 for the cake.

      Reply
  2. Sue says

    February 10, 2019 at 5:58 pm

    Is 75 min the correct cooking time? Seems a little long for a cake, but I'm no baking expert. 🙂

    Reply
    • healingfamilyeats says

      February 10, 2019 at 6:16 pm

      Yes 75 mins is correct. As long as you cook it as per the recipe

      Reply
      • Sue says

        February 10, 2019 at 6:25 pm

        Thanks! It's in the oven now! 🙂

        Reply
  3. Jacinta Keeble says

    February 15, 2019 at 11:49 pm

    Wow! This looks delicious.

    Reply
    • healingfamilyeats says

      February 16, 2019 at 1:24 pm

      Thanks so much Jacinta ☺️

      Reply
  4. CB says

    February 20, 2019 at 12:53 pm

    Looks delicious! Is there something you would recommend to replace the tigernut flour? Perhaps green banana flour?

    Reply
    • healingfamilyeats says

      February 20, 2019 at 6:33 pm

      You'll have to experiment I'm afraid Corinne. I've never used green banana flour. Do let me know what happens if you try it though, I'm sure it'll be useful to others.

      Reply
      • CB says

        February 24, 2019 at 5:33 pm

        I tried using 3 tbsp green banana flour (I read you should use 25% less) and 1/4 cup cassava. It tasted absolutely delicious, it just wasn't fully cooked. I think next time I'd cover it in foil and cook it longer or put it in a slightly larger springform, but I think the swap for tigernut with green banana and cassava worked quite well!

        Reply
        • healingfamilyeats says

          February 24, 2019 at 7:03 pm

          Thanks so much for the feedback!

          Reply
  5. charlotte jared says

    February 26, 2019 at 9:27 pm

    What spingforms do you use that are the safest and healthiest?

    Reply
    • healingfamilyeats says

      February 26, 2019 at 9:31 pm

      The springform is very similar to the one I linked to in the post. Then I always use parchment paper to protect it further.

      Reply
  6. marie says

    March 28, 2019 at 8:38 am

    This recipe is out of this world!!!! I can't believe how real-deal it is. Thank you!

    Reply
    • marie says

      March 28, 2019 at 8:40 am

      Next time I'm going to try making muffins!

      Reply
    • healingfamilyeats says

      March 28, 2019 at 12:14 pm

      You just made my day Marie. Thanks for letting me know!!

      Reply
  7. Philippa says

    August 05, 2019 at 12:13 am

    This is an awesome cake Kate. I didn't have carob nibs but substituted carob powder. It was lovely. Thank you

    Reply
    • healingfamilyeats says

      August 05, 2019 at 11:09 am

      So happy you loved the cake Philippa. Thanks for sharing ❤️

      Reply
  8. Kelly Larmour says

    August 27, 2019 at 4:43 am

    Would this recipe work as well in muffin tins? I don't have a springform pan.

    Reply
    • healingfamilyeats says

      August 28, 2019 at 9:06 pm

      Yes definitely but you'll have to adjust the cooking time. I would check the muffins after 20 minutes, depending on how big they are.
      Enjoy!

      Reply
  9. Vero says

    April 07, 2020 at 9:33 pm

    Hi, nice recipe, Could I use just coconut flour? In my city there's no tigernut flour

    Reply
    • healingfamilyeats says

      April 13, 2020 at 1:21 pm

      Hi Vero, I haven't tried this recipe with just the coconut flour so can't guarantee what the end result would be. Take a look at this recipe which uses all coconut flour. You can adapt it by decreasing the honey content and adding the carob chips if you like.

      Reply
  10. Samantha says

    April 08, 2021 at 4:18 pm

    This looks amazing! I’m going to try it soon! I think it would be amazing with a drizzle of melted coconut butter!! Yum!

    Reply
    • healingfamilyeats says

      April 09, 2021 at 5:39 pm

      Yum. Enjoy!

      Reply
  11. Monica says

    December 07, 2021 at 2:56 am

    This is such a delicious cake !!! Then last night I doubled the recipe and made muffins …. The cooking time ended up bejng about 40 mins …. Such perfect little AIP muffing ! Thankyou Kate !

    Reply
    • healingfamilyeats says

      December 10, 2021 at 5:09 pm

      So happy you enjoyed it. And thanks for the info for making it into muffins. Yum!

      Reply

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I’m Kate, mother of two, wife of one! I’m also a Functional Nutritional Therapy Practitioner, Restorative Wellness Practitioner, AIP Certified Coach, qualified chef and author of The Autoimmune Protocol Reintroduction Cookbook. I'm also crazy about The (US) Office and living the dream in Vancouver, BC. I’m passionate about the health of myself, my family and YOU. It’s great to have you here, make yourself a mug of bone broth and hang out with me for a while.

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I'm Kate Jay, mother of two, wife of one! I'm also a Functional Nutritional Therapy Practitioner, Restorative Wellness Practitioner, Certified Gluten Practitioner, Certified AIP Coach and qualified chef, living the dream in Vancouver, BC. I'm passionate about the health of myself, my family and YOU. It's great to have you here, make yourself a mug of bone broth and hang out for a while.

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