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]

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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


  1. Preheat oven to 360°F.
  2. Combine and whisk all dry ingredients except of the baking powder for the bottom layer.
  3. Cut the apple into slices and blend together with 4/5 cup and 2 teaspoons of water and date caramel.
  4. Combine dry and wet ingredients- don't forget to add in baking powder.
  5. Spread in a round baking form evenly and bake for 20-30 minutes (use a wooden stick to check the progress after 15 minutes).
  6. Take it out and let it cool off.
  7. To make the topping, chop bananas lengthwise and spread them on top of the bottom layer. Leave 1/3-inch space at the edge.
  8. Combine 2/5 cup and 1 teaspoon soy milk with corn starch.
  9. Bring the rest of the milk to boil, then add in the milk-starch mixture and bring to boil once again.
  10. Immediately pour on top of the bananas and spread evenly.
  11. Melt dark chocolate and sprinkle on top of the cake with a small spoon. Sprinkle some cacao nibs on top as well.
  12. Let the cake cool off completely.


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