Best Ever Chocolate Banana Cake
Triple chocolate banana cake made gluten free and dairy free.
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!