Do I have your attention?

I’ve been working on this recipe for a little while, looking for a way to make a cake out of more starchy carbs, and fewer fructose/sucrose carbs. This recipe uses no sweeteners (no honey, no maple syrup, no sugar, etc.) except for bananas and pumpkin. Not even the chocolate (oh yes, there’s chocolate) is sweetened.

It has sort of a brownie-texture more than a cake-texture, in that it’s very soft/moist. Low-fat means you can get a good blood sugar spike out of it, especially if you eat the whole pan. And I did.

Ingredients:

• 14g (1 Tbsp) coconut oil
• 14g (3 Tbsp) unsweetened cocoa
• 2 eggs
• 2 large ripe bananas
• 1 cup canned pumpkin
• 1/2 cup coconut flour
• 3/4 cup milk, or water, or almond milk
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg (freshly ground is best!)

Preheat oven to 375 and grease a 8×8 or 9×9 dish.

Mix the coconut oil (melted) and cocoa together in a small flat container and put in the freezer for at least 10 minutes.

Mix the eggs, mashed bananas and pumpkin together until very well mashed. If you’re a wuss with a fork, use a blender for this. Add the coconut flour, milk (or water) and spices, and mix well but don’t over-mix.

Remove the chocolate from the freezer and use a fork to break it up into small bits. Fold into the mixture. Pour into the greased dish and cook for 30-40 minutes, until the middle-top is no longer wobbley, and the cake is pulling away from the sides.

Let sit in its container until cool, then eat like there’s no tomorrow!

Nutritional info (per 1/4 batch, though really, who would just eat 1/4 of this?): 175 calories (30g carbs, 4g fat, 8g protein)

Update: Made these as muffins and they came out greeeeeat! They rise only a tiny bit, so fill the muffin tins to the top. Needed a bit less time (25-30 mins) in the oven. The batch seems to make ~10 muffins.