Bananas and cacao are one of those luscious, divine pairs that go together like peanut butter and jelly. This cake uses gluten-free flours, starches, fruit, non-dairy milk, and whole ingredients to create a tasty, fluffy chocolate cake with a soft low-fat pudding layer and a chocolatey topping. Enjoy your favorite ice cream sundae in cake form!
Banana Split Chocolate Cake [Vegan, Gluten-Free]
For the Cake:
- 4/5 cup and 1/2 tablespoon buckwheat flour
- 1/2 cup and 1/2 tablespoon cornflour
- 2 tablespoons corn starch
- 1 apple
- 2 tablespoons baking powder
- 1/5 cup and 1 teaspoon coconut sugar
- 4 tablespoons cacao powder
- 1/4 tablespoon teaspoon salt
- 1.8 ounces date caramel
- 1/2 packet baking powder
For the Topping:
- 5 bananas
- 5 tablespoons and 1 teaspoon corn starch
- 2 cups and 2 tablespoons vanilla soy milk
- 1 ounce vegan dark chocolate
- Cacao nibs
- Preheat oven to 360°F.
- Combine and whisk all dry ingredients except of the baking powder for the bottom layer.
- Cut the apple into slices and blend together with 4/5 cup and 2 teaspoons of water and date caramel.
- Combine dry and wet ingredients- don't forget to add in baking powder.
- Spread in a round baking form evenly and bake for 20-30 minutes (use a wooden stick to check the progress after 15 minutes).
- Take it out and let it cool off.
- To make the topping, chop bananas lengthwise and spread them on top of the bottom layer. Leave 1/3-inch space at the edge.
- Combine 2/5 cup and 1 teaspoon soy milk with corn starch.
- Bring the rest of the milk to boil, then add in the milk-starch mixture and bring to boil once again.
- Immediately pour on top of the bananas and spread evenly.
- Melt dark chocolate and sprinkle on top of the cake with a small spoon. Sprinkle some cacao nibs on top as well.
- Let the cake cool off completely.