Triple chocolate banana cake layered with coconut cream chocolate frosting and topped with shaved dark chocolate and this dreamy chocolate banana cake is gluten free and dairy free for a perfect sweet treat.
You know when you go to make banana bread and you accidentally add some chocolate and the flavor is so intense that you forget it’s made with bananas because well, that’s basically this cake. Three layers of chocolate icing between layers of chocolate cake loaded with chocolate chips and just a hint of banana so basically perfection, amirite?
What you need to make this chocolate banana cake for yourself
A layered cake can look intimidating but it’s not so bad if you are prepared and have your ingredients at room temperature before you get started. You can even make this cake the night before (that’s what I like to do) and then decorate in the morning making this baking process will be so much easier.
- almond flour
- tapioca flour
- unsweetened cocoa powder
- baking soda
- sea salt
- eggs, room temperature
- overly ripe bananas
- almond milk, room temperature
- coconut oil, melted
- granulated maple sure or coconut sugar
- vanilla extract
- dark chocolate chips (dairy free)
for the frosting
- coconut milk
- dark chocolate chips (dairy free)
- organic powdered sugar
This frosting starts to solidify quickly and can be tough to work with after about five minutes so you have to work fast. The best way to go about this is to just be ready to construct your cake before you start preparing your frosting.
OMG, cake! Make yourself this decadent chocolate layered gluten free and dairy free banana cake because YOU DESERVE IT!
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Best Ever Chocolate Banana Cake
Ingredients
- 1 cup almond flour
- 1/2 cup tapioca flour
- 1/2 cup unsweetened cocoa powder I used two tablespoons of special dark
- 1/2 tbsp baking soda
- 1/8 tsp sea salt
- 3 large eggs room temperature
- 3 bananas
- 1/4 c almond milk unsweetened vanilla room temperature
- 1/4 cup coconut oil melted
- 1/4 cup maple sugar or coconut sugar
- 2 packets stevia can omit but I wanted a little more sweetness
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips dairy free
for the frosting
- 3/4 cup coconut milk (full fat from the can) room temperature
- 1 bag (10oz) dark chocolate chips dairy free
- 1 1/2 cups organic powdered sugar
- 1 tsp vanilla extract
- chocolate shavings for garnish optional
Instructions
for the cake
- Preheat the oven to 350 F and prepare (3) 6-inch round pans with non-stick spray and parchment paper on the bottom to help with easy removal. In a large bowl, mash the bananas and then add in the eggs and beat until well combined. Whisk in the coconut oil, almond milk and vanilla.
- Add in the almond flour, tapioca flour, cocoa powder or powders, salt and baking soda and stir until no dry spots remain. Fold in chocolate chips and distribute the batter between the three cake pans. Bake each cake for 18-22 minutes. Remove and let cool completely.
for the frosting
- In a microwave safe bowl, melt the chocolate in 15 second increments until smooth. Using a handheld mixer, add in the coconut milk and beat until incorporated. Add vanilla and powdered sugar and continue beating. This is where you need to work quickly before the chocolate cools too much. Frost and top with shaved chocolate. ENJOY!
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