This is a twist on my Fudgy Chocolate Cake. In the original it calls for butternut squash. this recipe uses bananas instead. The bananas were past their prime, which makes them perfect for baking. Instead of the usual bread or muffins I thought I would go for a cake this time.
Both have been updated to vegan status, and as always gluten-free. This will be a good recipe, if you are tired of the usual banana breads or muffins.
This recipe is done mostly in a food processor, with the exception of melting some chocolate in the microwave.
- 1 1/2 c bananas
- 2 tsp vanilla extract
- 3/4 c maple syrup
- 2/3 c GF All-purpose Flour Blend
- 1/4 c raw cacao powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp Himalayan salt
- 2 tbsp apple cider vinegar
Preheat oven to 350 degrees.
Combine all ingredients in a food processor and blitz until completely blended together.
- 1 1/2 oz.dark chocolate (70% cocoa), finely chopped
- 2 tbsp almond butter
Combine chocolate and almond butter in a microwaveable measuring glass. Microwave for about 30 seconds, until chocolate and almond butter are melted.
Pour chocolate mixture into batter. Blitz until well combined.
Pour batter into prepared 8×8 baking dish.
Bake for 35-40 minutes until toothpick inserted in center of cake comes out clean.