This recipe is for you if you want to indulge with a vanilla chocolate cake, GF, vegan, super moist and refined sugar free. Also great with kids as they’ll love its look and taste 🙂
Recipe below for 1 loaf.
INGREDIENTS
Base:
- GF flour blend: 160 grs white rice flour + 50 grs tapioca starch + 35 grs coconut flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 360 grs super ripe bananas
- 115 ml full fat coconut milk
- 75 ml maple syrup
- 15 grs coconut oil (liquid)
- 1,5 tsp pure vanilla extract
- 3 tsp lemon juice
- 1 tbsp orange zest
- 1/2 tsp cinnamon powder
Chocolate layer:
- 40 grs cocoa powder
- 25 grs coconut sugar
- 80 ml full fat coconut milk
- 15 grs coconut oil
DIRECTIONS
- Prepare the base, but mixing all the dry ingredients together in one bowl and all the wet ones in another one (use your blender to get the banana pureed).
- Mix dry and wet until perfectly combined
- Weight the batter and take 1/3 away to which you will add the chocolate layer ingredients
- Preheat your oven at 195°C fan forced, and prepare your tin loaf lined with parchment paper.
- Gently pour both batter in your mould starting with the vanilla one and alternating with the chocolate until you finish both batters.
- Bake for 45 min (check with a tooth pick, which should come out clean).
- Enjoy once it has cooled down, and keep for a few days (I find it will get a bit drier after 3 days, so if you are not going to eat it quickly, slice and freeze it:) You can keep in the freeze for 2 months.