- ripe banana: 1
- eggs or egg replacement powder: 3
- agave syrup: 5 tbsp
- low-fat curd or vegan coconut yoghurt: 500 g
- protein powder with chocolate taste (vegan, if necessary. ATTENTION: here you must pay attention to the taste. It should come very close to a normal protein powder).: 50 g
- buckwheat flour: 250 g
- cocoa powder, strongly deoiled: 30 g
- tartar baking powder: 1 sachet
- almond milk: 100 ml
Place the banana in the mixing bowl and gently mash it with the hand mixer (alternatively with a fork).
Add the eggs and the agave syrup and mix everything until it foams.
Now you can add all the other ingredients and mix to a homogeneous mass.
Let the dough rest for 10 minutes before you mix it again well. The buckwheat flour will gradually draw some liquid, which will later be stirred to ensure that everything spreads well.
In the meantime, preheat the oven to 175° C, grease the mould well and sprinkle with breadcrumbs.
When the dough has rested for 10 minutes and has been mixed well again, place it in the mould, cover it with aluminium foil and leave it in the oven for about 40 minutes. Test the chopstick, if some of the dough sticks to the chopstick, leave the cake in the oven for a few more minutes.
Best serve your cake with berries and some coconut yoghurt. HEAVENLY!