Indulge in the rich, decadent flavors of chocolate, coffee, banana, and hazelnut—all without the guilt of added sugar. This Chocolate Coffee Banana Cake is a delightful sugar-free dessert that’s not only satisfying but also packed with wholesome ingredients. Perfect for those looking to enjoy a sweet treat without compromising on health, this cake combines natural sweetness from dates and bananas with the bold flavors of coffee and chocolate, creating a dessert that’s as nutritious as it is delicious.
Why Sugar-Free?
Choosing a sugar-free dessert allows you to enjoy the pleasures of sweet flavors while maintaining a balanced diet. This recipe utilizes natural sweeteners like dates and bananas, which are rich in fiber, vitamins, and minerals, making them a healthier alternative to refined sugars. Plus, the addition of oats and hazelnuts adds a delightful texture and provides beneficial nutrients, such as healthy fats and protein, which contribute to a well-rounded dessert.
Ingredients
- 1.5 teaspoons instant coffee
- 6 cl hot water (for dissolving the coffee)
- 80 grams sugar-free chocolate (dark chocolate is best for a rich flavor)
- 80 grams dates (pitted and soaked)
- 100 grams oatmeal (toasted for a nutty flavor)
- 3 bananas (ripe, for natural sweetness)
- 115 grams hazelnuts (90 grams toasted for the base, 25 grams chopped for the filling)
Step-by-Step Preparation
Step 1: Prepare the Dates and Oatmeal
- Soak the Dates: Start by placing the dates in a bowl of boiling water. Let them soak for about 15 minutes to soften. This will make them easier to blend and help release their natural sweetness, which will act as the main sweetener in your cake.
- Toast the Oatmeal: While the dates are soaking, lightly toast the oatmeal in a fat-free, non-stick pan over medium heat. Stir frequently to prevent burning, and toast until the oats are golden brown and fragrant. This step enhances the nutty flavor of the oats, which will add depth to your cake.
- Toast the Hazelnuts: In the same pan, toast 90 grams of hazelnuts until they are golden brown and aromatic. This will add a delightful crunch and a rich, nutty flavor to your cake.
- Combine Oats and Hazelnuts: Once toasted, transfer the oats and hazelnuts to a large mixing bowl. Set aside to cool slightly.
Step 2: Prepare the Cake Base
- Blend the Dates: Drain the soaked dates and pit them if necessary. Add them to the oat and hazelnut mixture. Using a food processor, blend until the mixture forms a coarse, sticky dough. If you don’t have a food processor, you can mash the dates with a fork and mix by hand.
- Dissolve the Coffee: Dissolve half a teaspoon of instant coffee in 2 cl of hot water. This concentrated coffee mixture will infuse the base with a subtle, rich coffee flavor.
- Mix in the Coffee: Add the dissolved coffee mixture to the oat, hazelnut, and date dough. Stir or blend until the ingredients are well combined, creating a thick, cohesive mixture.
- Shape the Base: Place a pastry frame on a cutting board or a flat tray. Transfer the mixture into the frame and use a spatula to spread it evenly, pressing it down firmly to create a compact base layer. Refrigerate the base for about 20 minutes to set.
Step 3: Prepare the Chocolate Cream and Banana Layers
- Melt the Chocolate: Chop the sugar-free chocolate into small pieces. Melt the chocolate using a bain-marie (double boiler) or in the microwave in short bursts, stirring frequently until smooth. Set aside to cool slightly.
- Blend the Banana Coffee Mixture: Peel one banana, chop it into pieces, and place it in a blender. Add the remaining instant coffee and blend until smooth. This mixture will add a creamy texture and a subtle coffee flavor to the cake.
- Add Chopped Hazelnuts: Coarsely chop the remaining 25 grams of hazelnuts and stir them into the banana-coffee mixture with a spatula. This adds texture and a pleasant crunch to the filling.
- Prepare the Banana Base: Peel the remaining two bananas and slice them lengthwise. Arrange the slices at the bottom of the pastry frame on top of the set oat base, creating a layer of banana slices.
- Add the Banana Coffee Mixture: Pour the banana-coffee mixture over the banana slices, spreading it evenly to form the next layer of the cake.
- Top with Melted Chocolate: Finally, pour the melted chocolate over the banana and hazelnut layer, using a spatula to spread it evenly. This chocolate layer will add a rich, indulgent finish to your cake.
Step 4: Set and Serve
- Refrigerate the Cake: Place the assembled cake in the refrigerator for about 2 hours to allow all the layers to set and firm up. This chilling time will ensure the cake holds its shape when sliced.
- Slice and Serve: Once the cake has set, carefully remove the pastry frame. Use a sharp knife to cut the cake into slices. Serve chilled, and enjoy the delightful combination of flavors and textures in each bite.
Serving Suggestions
This Chocolate Coffee Banana Cake is perfect for any occasion, whether you’re serving it as a dessert, a sweet snack, or even a special treat for breakfast. Pair it with a cup of coffee or a glass of almond milk for a satisfying, balanced treat. It also makes a wonderful addition to brunch spreads or as a healthy option for parties and gatherings.
Nutritional Information (Per Serving, Based on 8 Servings)
- Calories: 180 kcal
- Protein: 4 grams
- Fat: 10 grams
- Carbohydrates: 20 grams
- Fiber: 4 grams
- Sugar: 8 grams (naturally occurring from fruit)
- Sodium: 50 mg
Conclusion
This sugar-free Chocolate Coffee Banana Cake is a delightful way to indulge your sweet tooth without added sugars or artificial ingredients. The natural sweetness from dates and bananas, combined with the rich flavors of coffee and chocolate, makes for a decadent yet wholesome dessert. It’s a perfect choice for those who want to enjoy a treat that aligns with a healthy lifestyle, offering both nutritional benefits and satisfying taste. Give this recipe a try, and experience the joy of a dessert that’s as good for your body as it is for your taste buds!
