Confession: I’ve never actually tried a smoothie bowl. They are just one of those things that continually pop up in my instagram feed this time of year, and I love looking at all the brightly colored concoctions with fun toppings. The idea to make a smoothie bowl inspired cake has been in my head for a while now, and I wanted it to be something like a hybrid of the two- not as healthy as an actual smoothie bowl (because it’s cake) but healthier than the sugar/butter bomb that cake traditionally is. Unfortunately, my first attempt turned out disgusting (you can see it here). This green smoothie bowl look-alike was spinach cake with avocado frosting. It was also the first time I tasted something I baked and immediately gagged and spit it out, so needless to say it never made it to the blog.
However, I wasn’t ready to give up, and decided that a chocolate smoothie bowl might be more appropriate cake inspiration. This cake almost didn’t make it to the blog either because after I finished taking photos, the SD card to my camera broke and I lost everything! But I took one bite of the cake and decided I had to post the recipe, so I snapped a few quick pictures in mediocre light because I was dying to share it.
Like any smoothie bowl, the toppings are fully customizable. You can even replace half the flour with white whole wheat, whole wheat pastry, or whole grain spelt flour. Coconut flout won’t work though. I opted for a less sweet frosting and added a bit of maple syrup, but you can adjust it to your taste by adding more or even adding powdered sugar.
- 1/3 cup (80 ml) soy or almond milk
- 2.5 tablespoons vegetable or grapeseed oil
- 1/3 cup (65 grams) granulated sugar
- 1/4 cup mashed banana (about 1/2 a medium banana)
- 1/2 cup (65 grams) all-purpose flour
- 2 tablespoons raw cacao or cocoa powder (natural or Dutch process will work)
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 can of full fat coconut milk, refrigerated overnight
- 2 tablespoons raw cacao or cocoa powder
- 2 tablespoons maple syrup
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon almond butter or peanut butter (optional)
- The other half of the banana, sliced
- Shredded coconut
- Sliced almonds
- Cacao nibs
- Preheat the oven to 350 degrees fahrenheit.
- Grease a 6-inch cake pan and line with parchment paper.
- In a bowl, whisk together the non-dairy milk, oil, and sugar until foamy.
- Add the mashed banana and mix to combine.
- In a separate bowl, whisk together the flour, cacao, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients in 2 additions and whisk until just combined.
- Pour the batter into the cake pan and bake for 18-20 minutes, until a toothpick inserted into the center comes out clean.
- Cool completely on wire racks.
- Open the can of coconut milk and scoop out the cream that has hardened (you can save the leftover water for an actual smoothie).
- Beat the cream until it is fluffy and smooth.
- Add the cacao powder, maple syrup, vanilla, and almond butter and beat to combine.
- Spread the frosting on the cooled cake and top with anything you like!
Coconut whipped cream adapted from Oh She Glows