Name: Double Layer Banana Chocolate Chip Cake (vegan + gluten-free)
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Ingredients: 2 flax eggs (2 tablespoon ground flax + 6 tablespoons water); 3 medium bananas, mashed (about 1.5 cups); 1/4 cup unsweetened applesauce; 1/3 cup liquid coconut oil; 1 teaspoon vanilla extract; 2 1/2 cups One Degree Organic Sprouted Brown Rice Flour (I haven’t tested other flours); 2 teaspoons baking powder; 1 teaspoon cinnamon; 1 cup coconut sugar; 1 cup dark chocolate chips or chunks (code RACHL for free shipping); Chocolate frosting of choice (I love this one or making my ganache)

Double Layer Banana Chocolate Chip Cake (vegan + gluten-free)

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5 from 1 review

Double Layer Banana Chocolate Chip Cake made with organic sprouted brown rice flour and all vegan ingredients for an easy and delicious homemade cake!

Prep Time: 10 mins
Cook Time: 22 mins
Total Time: 32 minutes

Yield: 6-8 slices 1x

Instructions

Preheat oven to 350 degrees and grease two 8 inch round pans with coconut oil (I used these pans)
Mix together the flax eggs, mashed banana, applesauce, coconut oil and vanilla extract with a large spoon or mixer until well combined
Add in the flour, baking powder, cinnamon and coconut sugar and mix again until there are no clumps and batter is smooth
Fold in dark chocolate and pour evenly into each round baking dish
Bake in oven for 18-22 minutes then allow the cakes to cool for about 30 minutes before frosting

Notes

Will stay good for about 5 days on counter in airtight container or you can freeze this cake for up to 2 months

Author: Rachel