The English Post

Chocolate cake with caramelized peaches

Written by Veronica Lavenia

The key ingredients for this Chocolate cake with caramelized peaches are organic cocoa beans and raw cocoa powder. Bananas are perfect as thickener in place of eggs and peaches, caramelized with dates syrup, make a difference. 

The winning combination of chocolate and hazelnuts can be substituted with the pistachio, a variety of nuts that marries just as well with the rest of the ingredients.

Chocolate cake with caramelized peaches: Ingredients

Serves 6-8

3 ripe bananas

100 ml (3½ oz) hazelnuts (or almond) drink

80 ml (3 fl oz) mild extra virgin olive oil

200 g ( 7 oz) brown rice flour, sifted

150 g toasted hazelnuts (or almonds) flour

1 tsp organic baking powder

2 tbsp cocoa beans

2 tbsp raw cocoa powder

2 ripe peaches

1 tbsp dates syrup


Chocolate cake with caramelized peaches: Method

  1. Preheat the oven to 180° (350°F/Gas4).
  2. Mix the crushed bananas with lemon juice. Add the almonds milk to the oil and mix.
  3. Mix the flours with baking powder, cocoa beans and cacao powder. Add the liquids slowly to the dry dough.
  4. Pour the dough into a cake mold, covered with baking paper and bake for 40 minutes.
  5. Wash and sliced the peaches. In a frying pan, wash and sliced peaches. In a frying pan, pour the peaches with the date syrup and mix for 5 minutes. 

PH. Veronica Lavenia

Don’t miss:

Vegan chocolate and tofu cups

Orange and chocolate vegan cake

Chocolate rum cake

About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.