Thursday, May 28, 2015

Vegan Gluten-Free Banana Chocolate Chip Cake!

       About a month or so ago, I posted a Peanut Butter Banana Cake recipe which happened to be more popular than I had expected.  So with more ripe bananas and baking needing to be done, I decided to reinvent this recipe and add two amazing ingredients: chocolate chips and coconut.  It's a win-win!  Enjoy!

    (Editor's Note: This cake may be a new favorite of mine!  It's so moist and has a great banana flavor, and the icing!  Oh that icing...i could have eaten a whole bowl of it with a spoon.) 

You'll need:

1/2 cup coconut oil

1 Cup brown sugar

1/2 cup coconut sugar

1 tbsp vanilla extract

2 tsp rum extract

1 tsp coconut extract

3/4 cup pumpkin puree

1 ½ tsp xanthan gum

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 1/3 cup very ripe bananas, mashed

1/3 cup coconut milk

2 tsp vinegar

1/2 cup shredded coconut

       Preheat the oven to 350°F.  Prepare two round 9” pans by greasing then flouring with gluten-free flour.
       In a medium bowl, cream the coconut oil, sugar, and extracts until light and fluffy.  Then add in the pumpkin puree  and continue whipping until fully creamed.
in a separate bowl, combine vinegar, milk, and banana.  Set aside until needed.
        In a medium bowl, combine the dry ingredients.  Then stir into the creamed mixture a little at a time, alternating with the banana mixture.  Lastly, fold in chocolate chips and coconut.
       Pour batter into prepared pans and Bake for 25-30 minutes or until toothpick comes out clean from the center and the tops are a light golden brown.  Allow to cool completely before frosting.

 Creamy Chocolate Frosting

1 1/2 cups palm shortening

1/4 cup dark cocoa powder

2 cups powdered sugar

Coconut milk, as needed

       In a large bowl using an electric mixer, whip the shortening until fluffy.  Next, whip in one cup of powdered sugar and the cocoa powder,  Then add in a splash of coconut milk and the second cup of powdered sugar.

       Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top.  Finish icing the top and sides of the cake with the remaining frosting.

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