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

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




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


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