#throwbackthursday: Chocolate Snack Cake

Did you have a favourite cake to make growing up? Not a birthday cake, although it was super fun to make your own. But a snack-time cake — not too sweet, not too many ingredients, not too much work. You had everything in your pantry and so it didn’t require a trip to the grocery store. It was the kind of cake that you could bake up on a whim when you felt like it or when you and your mom/sister/grandma/etc. wanted to spend some time together.

I had a similar chocolate cake that my mom and I made on a regular basis from the time I was a kid to even just a few short years ago. Of course, it had white flour and white sugar and I can’t remember if it had butter, but we used to sub margarine in all our baking (guilty as charged). It was comforting and delicious and just right on a Sunday afternoon.


I recreated the chocolate snack cake of my childhood using gluten-free brown rice flour, super overripe bananas, and only a tablespoon of honey. I love to use coconut oil when I bake instead of butter but since I was out, I used olive oil and it worked just fine.

Since there’s very little sweetener used, the taste of the cocoa powder really shines through. Apparently cocoa powder is pretty good for you — it’s got magnesium and fiber.


You can add anything you want to this cake — it’s a pretty versatile recipe. You can sub oat flour, you could use coconut or hemp milk instead, and you could use maple syrup instead of the honey if you wanted. Next time I might add some strawberries or blueberries.

FINAL-CakeScene FINAL-CakeTray1

What was your Sunday afternoon baking project when you were a kid? I would love to know.

5.0 from 1 reviews
Chocolate Snack Cake
Prep time
Cook time
Total time
Nostaglic and just sweet enough, this Chocolate Snack cake is perfect for your afternoon snack with tea or coffee or when you just feel like baking.
Recipe type: Dessert, Snack
Serves: serves 4
  • 1 cup brown rice flour (I like Bob's Red Mill brand)
  • ½ cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 seriously overripe bananas (I freeze mine and they're extra sweet)
  • 2 eggs
  • ⅔ cup unsweetened almond milk
  • ¼ cup olive oil
  • 1 tablespoon honey
  1. Preheat your oven to 350 degrees. Line a square pan with parchment paper or oil.
  2. In a large bowl, mix together your dry ingredients: brown rice flour, cocao powder, baking powder, baking soda, and cinnamon until no lumps remain.
  3. In a smaller bowl, mix together your wet ingredients: bananas, eggs, almond milk, olive oil and honey.
  4. Combine your dry and wet ingredients in the larger bowl.
  5. Pour into your pan and bake for 22 minutes.
  6. Let it cool and eat the whole thing yourself. I mean, share with your friends and family.

Aya Tsintziras is a food blogger at www.ahealthystory.com. She posts gluten-free, dairy-free and mostly sugar-free recipes, lifestyle and pop culture stories on Mondays, Tuesdays and Thursdays.

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  1. Aya, it looks scrumptious and love the photography too! Can’t wait to try it out.

  2. Okay, thank goodness I’m not the only one who’s all for cake anytime of the day! I can’t wait to bake this and try it all warmed up and topped with melty peanut butter. By the way, your photos are really amazing! What camera do you use and do you use any special tools for your lighting?

    1. That sounds amazing — I’m going to have to melt peanut butter on some too!

      Thank you so much, that means so much! 🙂 I use a Cannon with a 50 mm 1.8 lens. I shoot in natural light right next to a window and just brighten/add contrast in Photoshop.

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