This gluten free chocolate layer cake is infused with bananas and strawberries.
This gluten-free double chocolate cake is also casein free. I am trialing my daughter on a gluten and casein free diet to see if it helps with the symptoms of her autism. Apparently, mommy is overcompensating for the dietary changes she will be experiencing and decided to bake her a big gluten-free double chocolate cake…lol. I added mashed bananas and strawberries to the batter, to help keep the cake moist, and because I was thinking about how good a banana split would be, but I banned ice cream from the house while she is on the diet. She isn’t allowed to have it and I certainly don’t need it. So the only thing missing from this cake is some pineapple. Next time I make it I will either add some to the batter, or spread some pineapple preserves between the cake’s layers.
Double Chocolate Banana Split Cake (Gluten-Free, Dairy-free)
Ingredients
- 2 large eggs
- 3/4 cup sugar
- 3/4 cup light brown sugar
- 1/4 cup coconut oil
- 1 tsp vanilla
- 1/2 cup vanilla almond milk
- 1 cup bananas mashed
- 1/2 cup thawed frozen strawberries lightly mashed
- 2/3 cup rice flour
- 1/2 cup millet or sorghum flour
- 1/2 cup potato starch
- 1/3 cup coconut flour
- 1/3 cup tapioca flour
- 2 tsp xanthan gum
- 1/2 tsp Kosher salt
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/3 cup cocoa
- ***frosting***
- 1/4 cup shortening melted
- 2 tbs coconut oil
- 4 1/3 cups confectionery sugar
- 2/3 cup cocoa powder
- 1/2 cup vanilla almond milk
Instructions
- Preheat oven to 325 degrees.
- Beat the eggs, and add the sugars, coconut oil, vanilla and almond milk. Mix well.
- Add the bananas and strawberry, mix and set aside.
- In another bowl, mix the flours, potato starch, xanthan gum, salt, baking soda , baking powder, cinnamon and cocoa.
- Combine the two mixtures, and stir until evenly mixed.
- Pour batter into two 8-9 inch cake pans, that have been oiled or coated with non-stick spray.
- Bake for about 30 minutes, until toothpick pulls clean from cake center.
- Set on racks to cool when done baking.
- While cake is cooling, combine melted shortening and coconut oil.
- I separate bowl combine confectionery sugar and cocoa.
- Slowly add the cocoa-sugar to the oil while beating.
- Continue beating the frosting while you add the almond milk.
- Once the frosting is well beaten, check the consistency. Add a small amount of milk or powdered sugar to adjust thickness, if needed.
Nutrition
Shawn @ I Wash...You Dry says
Oh my goodness! This looks heavenly, I think chocolate and bananas were meant to go together! 🙂
Nichol says
This looks incredible. My brother would enjoy it since he eats some gluten free foods.
Angela says
That looks fantastic–I am avoiding gluten, so I will definitely give this a try.
Crystal @ Simply Being Mommy says
Oh wow, this looks delicious.
Jenn @therebelchick says
this looks so good!
Paula @ Frosted Fingers says
That looks excellent!
Rachel says
Have you noticed changes with your daughter? For my son, we had to do the Specific Carbohydrate Diet to see changes. There were night and day changes including the ability to learn and speak. Now after 4 years, we are doing the easier GFCF diet. I am thinking about making this cake for him but am afraid of the sugar. Sugar really effects him too.
Robin Gagnon says
We really didn’t notice a difference with GFCF diet. After a few months I discontinued. She has made progress in many areas, but speech is still not coming, thus she is being re-evaluated soon for apraxia.
I did find that she is sensitive to some of the chemicals added to many shelf stable breads though. They set her off. Fresh baked and organic breads don’t have the same effect on her.