by Andi Lew


Screen Shot 2016-04-07 at 12.10.37 pm

You won’t believe this cake actually contains no dairy, no gluten, no flour, no sugar and no wheat!

It’s the cake, that’s not cake! Make sure your kids finish all the cake before they leave the table.




100g 70-percent Loving Earth dark chocolate

1 teaspoon vanilla extract

2 overripe bananas

1/2 cup roasted/or steamed sweet potato

1/4 cup honey

1 whole egg

3 egg whites




Preheat oven to 200.c

Place 8 custard cups or 2 small cake spring tins on a large baking sheet. Line with baking paper or coconut oil or butter and set aside.

Combine chocolate and vanilla extract in a medium bowl over hot boiling water. Whisk until chocolate is completely melted. Be careful not to let it burn as it will melt quickly.

Puree bananas, sweet potato, and honey until smooth.

Remove the melted chocolate from heat, and fold it over banana puree and egg. Mix well.

In a separate bowl, whip the egg whites until a soft peak forms.

Slowly fold egg whites into chocolate mixture. Keep it aerated.

Spoon mix into ramekins, filling them almost to the top.

Bake for approximately 6-7 minutes, remove, and serve. The center of each cake should be soft and warm. Garnish with fresh cream if you like.

… more recipes by Andi here:


… and in our April 2016 magazine issue.


PS: We will post the Thermie version of this cake soon 🙂

Happy Thermie cooking & living

Andrea xx