This recipe is gluten and casein free.
Sweetener quantity updated. Our Stevia Blend is five times sweeter than sugar, so you need far less of it than you would sugar. An earlier version of this recipe called for 170g, which was a sugar-weight substitution and would be very over-sweet. Taste the batter and adjust to suit you.
Ingredients
- Rice flour — 145g
- Finger millet flour — 145g
- Banana — 1 medium (approx. 120g)
- Cocoa powder — 50g
- Baking soda — 1½ teaspoons
- Naturally Sweet Stevia Blend — 55g (about 4½ tablespoons)
- Eggs — 5
- Vegetable oil — 275ml
Method
- Combine all the dry ingredients together.
- Combine the wet ingredients and beat well.
- Mix the dry and wet ingredients together and fold them through.
- Transfer the batter to an 8″ baking pan.
- Bake for 40 to 50 minutes in an oven pre-heated to 180°C.
Sweetener options
To replace the 55g of stevia blend:
- Monk Fruit Blend — about 275g (1½ cups). It replaces sugar 1:1.
- Xylitol — about 275g, also 1:1 with sugar.
- Erythritol — about 390g, since it is only around 70% as sweet as sugar.
Our conversion chart has the exact ratios for every sweetener we sell.
Serves
Makes about a 1kg cake, around 20 slices. Approximately 260 kcal per slice.
Serving suggestion
Drizzle the cake with sugar free chocolate sauce.
