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Double Chocolate Banana Split Cake (Gluten-Free, Dairy-free)
Moist double chocolate cake, with bananas and strawberries right in the batter. Gluten-free & dairy-free.
Course
Dessert
Cuisine
American, gluten-free
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
12
Calories
530
kcal
Author
Robin Gagnon
Ingredients
2
large eggs
¾
cup
sugar
¾
cup
light brown sugar
¼
cup
coconut oil
1
teaspoon
vanilla
½
cup
vanilla almond milk
1
cup
bananas
mashed
½
cup
thawed frozen strawberries
lightly mashed
⅔
cup
rice flour
½
cup
millet
or sorghum flour
½
cup
potato starch
⅓
cup
coconut flour
⅓
cup
tapioca flour
2
teaspoon
xanthan gum
½
teaspoon
Kosher salt
1
teaspoon
baking soda
1 ½
teaspoon
baking powder
1
teaspoon
cinnamon
⅓
cup
cocoa
***frosting***
¼
cup
shortening
melted
2
tbs
coconut oil
4 ⅓
cups
confectionery sugar
⅔
cup
cocoa powder
½
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
Calories:
530
kcal
|
Carbohydrates:
102
g
|
Protein:
5
g
|
Fat:
14
g
|
Saturated Fat:
8
g
|
Cholesterol:
27
mg
|
Sodium:
272
mg
|
Potassium:
366
mg
|
Fiber:
6
g
|
Sugar:
71
g
|
Vitamin A:
50
IU
|
Vitamin C:
5.4
mg
|
Calcium:
86
mg
|
Iron:
1.9
mg