Ingredients

The following ingredients have 6 Servings
  • 1¾ cups gluten free flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3/4 cup organic cane sugar
  • ⅓ cup melted vegan buttery spread (or coconut oil)
  • 2 ripe bananas
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 5 Tablespoons water
  • 1/4 cup unsweetened shredded coconut
  • 2/3 cup dairy free chocolate chips
  • 1 teaspoon coconut oil
  • shredded coconut for topping

Instruction

  • Preheat the oven to 350 degrees. Lightly grease and flour six mini bundt pans.
  • In a large bowl, mash the bananas. Add the sugar and stir. Add the vanilla extract, vinegar, water, and melted vegan buttery spread, and mix thoroughly.
  • Add the gluten free flour blend, baking soda, baking powder, and salt. Mix together.
  • Add the coconut flakes and stir.
  • Spoon into the mini bundt pans.
  • Bake at 350 degrees for 25-29 minutes, until a toothpick inserted in the center comes out clean.
  • Let cool in pans for 10 minutes, then turn pans over to remove cakes and let them cool on a wire rack.