Double Chocolate Chip Banana Cake (Gluten Free, Vegan).
This rich double chocolate chip banana cake is just the thing to make this weekend!
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. 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 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.
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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