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This paleo, gluten free chocolate almond banana cake is to die for. Super moist and dense, this combination of flavours is irrestible. Easy to make with simple ingredients such as almond flour, coconut flour, eggs, almond butter, cocoa powder and bananas.

Paleo Chocolate Almond Butter Banana Cake with Banana Almond Butter Frosting (Gluten Free)

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This paleo, gluten-free chocolate almond banana cake is to die for. Super moist and dense, this combination of flavours is irresistible. Easy to make with simple ingredients such as almond flour, eggs, almond butter, cocoa powder and bananas.

  • Total Time: 60 minutes
  • Yield: 10 slices 1x

Ingredients

Units Scale

For the Cake:

  • 1/4 cup coconut oil
  • 1/4 cup olive oil
  • 2/3 cup almond milk (or other milk of choice)
  • 1 tbsp vinegar
  • 1 2/3 cup coconut sugar (or stevia)
  • 2 eggs
  • 2 small over-ripe bananas (about 1/2 cup)
  • 1 tsp vanilla
  • 2 cups almond flour
  • 3/4 cup cocoa powder, unsweetened
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt

For the Almond Butter Banana Frosting

  • 125 g (1/2 cup) almond butter
  • 113 g mashed banana (about 1 banana)
  • 1/4 cup honey (or other liquid sweetener of choice)
  • 1 tsp vanilla
  • pinch salt
  • 1 tbsp coconut oil

Instructions

  1. Preheat oven to 350 degrees F.  Generously grease 2 9 inch round cake pans.
  2. In a small bowl, combine milk and vinegar to form buttermilk.  Stir to combine and set aside.
  3. In a large bowl, cream oil and sugar until light and fluffy.  Add eggs and continue to mix until fully incorporated.  Stir in mashed bananas and vanilla.  Set aside.
  4. In a separate  bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.
  5. Alternate adding banana mixture and milk to dry ingredients, making sure to fully combine all ingredients.  Pour half of mixture into each cake pan and bake for 30 minutes or until knife comes out clean when checked.  Remove from oven, let cool and then invert onto a cooling rack.
  6. While cakes are cooling, prepare frosting by combining all the ingredients (except for 1 tbsp of coconut oil) in a large glass measuring cup.  Microwave in 30 second intervals until fully melted.  Stir to combine and let cool slightly.  
  7. Once cakes have cooled, slice each cake in half and place 1/4th of frosting on cake.  Continue layering cakes with frosting in between layers until final cake layer.  With 1/4th of the frosting remaining, add 1 tbsp of coconut oil and place in microwave for 20-30 seconds or until melted.  Stir to combine and pour mixture over top of cake, allowing frosting to dribble over the edges.
  8. Place in fridge to cool and store in fridge or freezer.

Notes

  • This could easily be made in a 9 x 11 baking dish and cut in half to form 2 layers instead of 4. 
  • To decrease carbs, you can replace sugar with stevia and honey with sugar free maple syrup.
  • Author: Cat
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Cuisine: Paleo, Gluten Free

Nutrition

  • Serving Size: 10 slices
  • Calories: 425
  • Sugar: 12.1 g
  • Fat: 36.3 g
  • Carbohydrates: 22.1 g
  • Fiber: 6.4 g
  • Protein: 9.9 g

Find it online: https://mycrashtestlife.com/paleo-chocolate-almond-butter-banana-cake-gluten-free/

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