Paleo Chocolate-Banana Cake

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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. 


My husband and I don’t make a huge deal about Valentine’s, but I do like to have something chocolatey around. It just feels nice to celebrate even though it’s snowy and cold outside. 

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! 


Paleo Chocolate-Banana Cake 

Serves 8-10

Ingredients 

  • 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) 

Directions 

  1. 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. 
  2. In a small bowl, whisk together flax + water, and allow to sit at least 5 minutes. Set aside. 
  3. In a large bowl, mix together almond flour, tapioca flour, coconut flour, cocoa powder, baking soda, and salt. Side aside. 
  4. In a medium bowl, whisk together honey, melted coconut oil, flax + water mixture, and vanilla extract. 
  5. Add wet ingredient mixture to the dry ingredients, and stir well. 
  6. Mix in mashed banana and chocolate chips (if using). 
  7. Pour batter into prepared loaf pan. 
  8. Bake at 350 F for 1 hour. 
  9. If a knife comes out very sloppy or ooey, return to oven for 10 minutes. 
  10. Remove from oven and allow to cool on a wire rack for about an hour. Slice and serve! 

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