Just in time for Valentine’s Day…ooey, gooey, fudgy chocolate cake. Ahhh. That’s what I think of when I think of Valentine’s Day.
This year I have a new food intolerance to work around. My husband and daughter aren’t agreeing with eggs. Usually these fudgy cakes use eggs to make them moist. I used banana instead and I love the cake even more! It’s like if banana bread and chocolate cupcakes had a delicious cake baby. Mmm chocolate-banana cake.
I hope you enjoy this cake as much as we do! P.S. It is a-mazing served warm with a scoop of coconut milk ice cream!
- 3/4 cup almond flour
- 1/2 cup tapioca flour/starch or arrowroot
- 1/4 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 2 tbsp ground flaxseed + 6 tbsp water
- 1 tsp vanilla extract
- 2 cups banana, mashed (about 4 small/medium bananas)
- 1/2 cup chocolate chips (optional, but highly encouraged)
- Preheat oven to 350 F. Line a loaf pan (5″ x 9″/14 cm x 23 cm) with parchment paper or lightly grease with coconut oil.
- In a small bowl, whisk together flax + water, and allow to sit at least 5 minutes. Set aside.
- In a large bowl, mix together almond flour, tapioca flour, coconut flour, cocoa powder, baking soda, and salt. Side aside.
- In a medium bowl, whisk together honey, melted coconut oil, flax + water mixture, and vanilla extract.
- Add wet ingredient mixture to the dry ingredients, and stir well.
- Mix in mashed banana and chocolate chips (if using).
- Pour batter into prepared loaf pan.
- Bake at 350 F for 1 hour.
- If a knife comes out very sloppy or ooey, return to oven for 10 minutes.
- Remove from oven and allow to cool on a wire rack for about an hour. Slice and serve!