Gluten-Free Banana Chocolate Cake Recipe

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Prep Time: 10

Cook Time: 45

Total Time: 55

Course: Dessert

Cuisine: American

Keyword: Gluten-Free Banana Chocolate Cake Recipe

Servings: slices

Calories: 218kcal

Preheat your oven to 350°F (175°C). Grease loaf pan or line it with parchment paper for easy removal.
In a mixing bowl, peel and mash the ripe bananas until smooth.
2 ripe bananas
Add the coconut oil, milk, vanilla extract, and coconut sugar to the mashed bananas. Stir well to combine.
½ cup coconut sugar, ⅓ cup coconut oil, 1 teaspoon vanilla extract, ⅓ cup soy milk
In the same bowl, add the gluten-free flour, baking soda, and a pinch of salt and whisk until well combined. Stir until everything is well incorporated, and no flour pockets remain. Be careful not to overmix; just mix until the batter comes together.
1 ½ cups gluten-free flour, 1 teaspoon baking soda, A pinch of salt
Gently fold in the vegan chocolate chips into the batter. Reserve a few for sprinkling on top if desired.
½ cup vegan chocolate chips
Pour the batter into the prepared cake pan, spreading it evenly. If you saved some chocolate chips, sprinkle them on top of the batter.
Place the cake pan in the preheated oven and bake for 40-45 minutes, or until a toothpick or cake tester inserted into the center comes out clean, with a few moist crumbs attached.
Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes.
Afterward, transfer the cake to a wire rack to cool completely, which should take approximately 1 hour.

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