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Anna Lewandowska

Banana chocolate cake, gluten free and dairy free

A one-bowl banana and cocoa cake made with rice flour and plant milk, sweetened mostly by ripe bananas, with a chia egg as an option.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Polish
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 large bananas
  • 3/4 cup rice flour
  • 3 tablespoon cocoa 80%
  • 1/2 cup coconut sugar about 100 g
  • 1 tablespoon cinnamon
  • 1 tablespoon vanilla
  • pinch of turmeric
  • 100 ml plant milk
  • 1 egg
  • 1 teaspoon gluten free baking powder
  • 1 tablespoon baking soda

Method
 

  1. Mash the bananas in a small bowl with a fork.
  2. Put the remaining ingredients in a second bowl, mix, then add the mashed banana.
  3. To replace the egg, mix 2 tablespoons of chia seeds with 4 tablespoons of hot water and let the mixture gel for about 10 minutes before adding it.
  4. Pour the batter into a small greased tin.
  5. Bake for around 40 minutes at 180 C, until a skewer in the centre comes out with damp crumbs.
  6. Let the cake cool in the tin before turning it out.

Notes

Ingredient quantities are taken from the recipe box as published. Calories and the number of slices are approximate.