Gluten-Free Banana Almond Butter Chocolate Chunk Cake
Do you ever feel like making a cake ~just because~? I made this baby a couple weekends ago for a girls night and it did NOT disappoint. Everyone was obsessed, so I had to share it here too!
I based this gluten-free banana almond butter chocolate chunk cake off of my best ever banana bread recipe (which is pure heaven, if you' haven’t yet tried it) but added a little extra coconut sugar to make it more cake-like, and added the MOST AMAZING chocolate frosting which is almond butter based (!!!). Trust me when I say this combo is off-the-charts delicious.
If you’re looking for a celebration cake that is gluten-free, refined-sugar free and full of wholesome ingredients, look no further. It is:
Sweetened with ripe bananas, coconut sugar and a touch of maple syrup
Made with a blend of almond flour and gluten-free baking flour for a perfectly fluffy texture
Baked with almond butter + coconut oil for healthy fats + moisture
Topped with the dreamiest chocolate almond butter “frosting”
Optionally dairy-free if you opt for coconut oil instead of butter! That’s how I tested it and it was delish :)
I also think this would be amazing as a layer cake if you want to double the recipe and bake it in round cake pans! ENJOY!
Gluten-Free Banana Almond Butter Chocolate Chunk Cake
Ingredients
3 large very ripe bananas, mashed
½ cup coconut sugar (can sub brown sugar)
2 tbsp pure maple syrup
¼ cup smooth almond butter
¼ cup coconut oil or butter, melted + cooled
1 tsp vanilla extract
2 large eggs, at room temperature
1 ¼ cup fine almond flour
¾ cup gluten-free baking flour blend (like Bob’s Red Mill)
2 tsp baking powder
½ tsp baking soda
¼ tsp sea salt
⅔ cup chopped dark chocolate chunks or chips
For the frosting:
¼ cup smooth almond butter
¼ cup pure maple syrup
¼ cup melted dark chocolate (50-70% is best!)
2 tbsp cocoa powder
2 tbsp coconut oil or butter
2 tbsp milk of choice
¼ tsp vanilla extract
Pinch of sea salt
Method
Preheat your oven to 350 degrees and grease or line a 9x9 inch square or round baking pan.
In a large bowl, mix together your mashed banana, coconut sugar, maple syrup and almond butter until smooth. Add the melted + cooled coconut oil or butter, vanilla and eggs, whisking well until everything is smooth and combined.
To the wet mixture, add your flours, baking powder + soda and salt, then gently mix just until incorporated. Fold in your chocolate chunks.
Spread batter into your prepared pan and bake for 30-35 minutes or until the top is golden brown and the middle is set.
Meanwhile, make your icing by vigorously whisking together all ingredients until you have a smooth, glossy mixture.
Once your cake has completely cooled (you can place in the fridge or freezer after baking to speed this up), spread the top evenly with the frosting. Place the cake back in the fridge for at least 30 mins before serving to ensure the frosting sets (the coconut oil makes it slightly thinner at room temp!).
Slice into squares and enjoy!
Makes 9-12 squares
