Chocolate and Banana Cake
A gluten-free and dairy-free chocolate cake that is guaranteed to please! Delicious, easy to make and full of moisture. You'll love it!
Servings: 8 slices
Ingredients
Chocolate and Banana Cake mixture
- 1 cup almond meal
- 3/4 cup brown rice flour
- 1/4 cup cocoa
- 1 tbsp baking powder
- 1/2 cup low GI or coconut sugar
- 3 eggs
- 3 bananas (mashed)
- 1/2 cup sunflower oil
- 1 cup chopped walnuts optional
Chocolate-Coconut Icing (optional)
- 1 can coconut cream chilled in fridge for at least 48 hours
- 2 tbsp cocoa
- 1 cup icing sugar
Instructions
For the Cake:
- Heat the oven to 170°C/340°F, and grease a 20cm diameter-round baking tin.
- Place the almond meal in a large bowl and sieve in the rest of the flour, cocoa and baking powder. Mix together well, then, add in the sugar and mix again until all ingredients are thoroughly combined (and ensuring there are no lumps of almond meal left).
- In a separate bowl, peel and then mash the three bananas. Add the eggs into the mashed bananas and beat together well. Then mix in the sunflower oil.
- Add the wet ingredients into the large bowl with the dry ingredients. Mix well until ingredients are fully combined, then beat for a couple of minutes. If you’re opting for the walnuts, then add/stir them in now.
- Pour the mixture into the greased and prepared baking tin, then place in the oven for about 45 minutes, or just until the surface is springy to touch.
- Once baked, allow the cake to cool for about 5-10 minutes before taking out the tin.
- Serve as is, or layer on some of my favourite chocolate-coconut icing!Happy days!
Now for the Icing!
- Take the pre-chilled can of full coconut cream and scoop out the thick cream at the top and place in a bowl. (After being chilled for a couple of days, the coconut cream should have separated, with the water at bottom and the thick cream at the top).
- Sieve in the cocoa and mix thoroughly into the coconut cream.
- Using a sieve (to avoid any lumps!), add in the icing sugar and mix thoroughly. You may want to add more or less icing sugar, depending on your desired consistency.
- Keep your chocolate-coconut icing cool in the fridge until it's time to use (heat will make it lose it's thickness). Enjoy!