Double Chocolate Chip Banana Cake (Gluten Free, Vegan).
This rich double chocolate chip banana cake is just the thing to satisfy your sweet tooth. Rich, moist, and so chocolatey, you won't believe this is gluten free and vegan.
Ingredients
- 1 cup gluten free flour blend
- ½ cup certified gluten free oats
- 1 Tablespoon ground flax seed meal
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup coconut sugar or brown sugar
- ⅓ cup organic coconut oil measure when solid then melt it in the microwave
- 2 very ripe bananas
- 1 teaspoon apple cider vinegar
- ½ cup water
- ⅓ cup dairy free chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line a square baking pan with parchment paper so that there is an overhang on two sides.
- Place the dry ingredients in a bowl and whisk together.
- Place the bananas in a separate bowl and mash well with a fork until pretty smooth. Add the melted coconut oil, apple cider vinegar, and water. Stir well.
- Pour the wet ingredients over the dry ingredients and stir until combined and smooth.
- Pour the batter into the prepared pan. Sprinkle chocolate chips on top. Bake at 350 degrees F for 26-30 minutes, or until a toothpick inserted in the middle comes out clean. If you are making muffins, try baking for 16-20 minutes.
- Let cool before slicing and serving.
Notes
This cake should stay fresh for 3-4 days. Keep it wrapped tightly so it doesn't dry out.
You could freeze leftovers if you like. Just wrap in waxed paper and then store in a ziploc freezer bag. It should stay fresh in the freezer for up to 3 months.
If you aren't gluten free, you can use regular flour.
I don't recommend coconut flour or almond flour for this recipe.
Nutrition
Calories: 266kcalCarbohydrates: 40gProtein: 3gFat: 12gSaturated Fat: 8gSodium: 288mgPotassium: 249mgFiber: 4gSugar: 17gVitamin A: 15IUVitamin C: 2.3mgCalcium: 34mgIron: 1.9mg
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