Gluten-free chocolate cake with banana frosting
Ingredients for the cake
2 cups of almond flour
½ cup corn starch
1 cup cacao powder
¾ cup warm milk
¾ cup brown sugar
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
¼ cup olive oil
3 whole eggs
½ cup semisweet chocolate chips
1 teaspoon vanilla extract
Ingredient for the Banana frosting
¼ cup semisweet chocolate chips
½ cup cacao powder
¼ cup hot water
3 ripe bananas pureed
2 tablespoons honey
2 tablespoons brown sugar
Directions:
Combine the wet ingredients and mix well together, and slowly add to the dry ingredients and pour into two 8-inch nonstick ceramic pans (PFA-free).
Bake 365 for 35-45 minutes until a toothpick comes out clean.
Allow the cakes to cool on a wire rack.
Add the chocolate chips and cacao, hot water, brown sugar, and honey and heat in the microwave for 40 seconds on moderate power.
Take a whisk and mix in the ingredients until smooth and add the banana puree and incorporate.
Ice the cake and allow it to set in the refrigerator overnight.
Serve at room temperature the next day.
This cake is delightful for those who want to indulge in chocolate without the guilt of adding excess fats like butter. The frosting is better than any frosting made with whipped cream and butter and is smooth and good for you. The natural sweetness of the banana decreases the need for excess sugar, and the almond flour creates a nice crumb that is gluten free! As always, I pray that you keep your health and nutrition in center focus and live long and strong!
