Chocolate banana sponge pudding

What do you get if you cross a mug cake with chocolate cashew custard?

…This dish of indulgence!

Can you believe that this rich, smooth, chocolatey dessert full of globs of choc chip sponge cake is actually healthy?

…well now is the time to start believing.

You may remember my love for the super simple choco-banana cashew custard, and so I couldn’t resist taking it that little bit further and adding another level of fun.

This is another recipe where the ingredients and method would appear much more complicated that in reality. To give you a quick summary… you make an ‘oversized’ mug cake in the microwave (total 5 mins) then blend up some cashews and add in the other custard ingredients (total 5 mins). Cut the cake into cubes and pile into an oven dish then pour the custard over the top (total 5 mins). Bake in the oven for about 15 mins…see, super simple! I prepped the dish ready and then baked it whilst we ate first course, perfectly timed for dessert.

I say this dessert is healthy, but I warn you now it is also very filling. I definitely overestimated the portion sizes!! I made this dessert for my family after Sunday lunch last weekend, there were four of us and although we managed to polish it off between us, I would definitely suggest that this makes a dessert more suitable for 6 of even 8. But hey, I’m not stopping you from hogging it (I wouldn’t blame you!) I’m simply warning you that it will fill ya right up! This would easily store in the fridge for a day or two.

My inspiration for this pud originally came from vegan bread pudding recipes I’d come across but just didn’t jump out at me enough. I also wanted a gluten free spin on things if I could…so the result was a cakey-saucy combo. Another level of comforting pudding indulgence that most certainly ticked all the boxes, knocking bread pudding to the floor! Note that although I have used spelt flour here (it’s what I had to hand at the time) you could easily opt for a GF combo along the lines of this recipe.

Recipe: Chocolate banana pudding cake

Serves 6

Ingredients- choc chunk cake

  • Makes one 7” round cake pan (thin layer) or approx. 4 cupcakes
  • ½ cup white spelt (or sub GF mix)
  • 3tbs agave syrup and a few grains of stevia!
  • Tiny pinch salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • Approx. ¼ cup soy milk
  • 1 small banana- mashed well
  • ½ tsp vanilla extract
  • Handful of chocolate chunks


Mix all dry ingredients together in a medium bowl and then add wet ingredients. Mix together well adding the chocolate chunks last.

Spoon the batter into a smallish approx. 7” round or square cake pan, or cupcake trays.

Either cook the cake for approx. 2 ½ mins in the microwave (use a sillicone cake pan) or oven bake for approx. 15-20 mins until cooked through and slightly golden.

Once cooked, allow to cool for a couple of minutes before cutting into rough 2cm cubes. Pile the cubes into a small (approx. 7”) but deep oven dish.

Note: I used the microwave method as I was using the cake as a base for a chocolate pudding. The microwave gives a slightly chewier texture which worked well for my needs but oven baking would be superior for serving as a regular cake.

Ingredients- choc cashew custard

Makes 4 small bowls

  • 250 g cashews (soaked in water for min. 4 hours, then drained) *
  • 220g water for blending
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 2 tbs agave syrup (more to taste)
  • 1 large ripe banana
  • ¼ cup cocoa powder
  • Extra agave to taste as necessary
  • Rapadura/coconut sugar for glaze


Drain cashews and discard the soaking water. Blend cashews with remaining cream ingredients in a powerful blender for approx.1 minute until smooth.  *note: if you have a very powerful blender such as a Thermomix or Vitamix, you could blend the cashews without soaking first as I did..

Add the cocoa powder and banana and blend for another 30 seconds until thick and smooth. Add a little more agave if you prefer a sweeter custard.

Pour the chocolate custard mixture over the cake cubes in the oven dish, ensuring a full coverage.

Sprinkle a little rapadura or coconut sugar over the top before placing in a pre-heated oven at 200C for approx. 15 mins until the surface browns and the sauce fully heats through.

Serve immediately.