Ingredients
The following ingredients have 16 Servings
- 2 cups fine almond flour
- 1/2 cup tapioca starch
- 2 Teaspoons baking powder, see notes
- 1/2 Teaspoon sea salt
- 1/4 cup maple syrup
- 3 ripe bananas, peeled and broken into chunks
- 1/4 cup melted ghee, butter, or avocado oil
- 2 eggs
- 1 Tablespoon vanilla extract
- 1 stick salted butter, softened, 4 ounces
- 3 ounces chocolate, melted and cooled
- 3/4 cups powdered sugar, sifted
- 2 Teaspoons vanilla extract
Instruction
- Preheat the oven to 350ºF and lightly butter/oil a 9″x9″ baking pan, or deep dish 8″x8″.
- Whisk together the almond flour, tapioca starch, baking powder, and sea salt. In a blender, add the maple syrup, bananas, ghee/butter/or avocado oil, eggs, and vanilla. Blend on low speeds until smooth. Or you can mash the bananas by hand, then whisk in the other ingredients.
- Add the wet ingredients to the dry, and mix together to combine. Pour the cake batter into the prepared pan and bake until puffed in the center. The cake is done when a toothpick inserted into the center comes out clean or with moist crumbs, 35-40 minutes.
- Remove the cake from the oven and cool on a cooling rack until the cake has reached room temperature before frosting it.
- To make the chocolate frosting, add the butter to the mixer and beat until smooth. Add the cooled melted chocolate and beat again to combine. Add the powdered sugar and vanilla, and beat until fluffy, 2-3 minutes.
- Spread the frosting over the cooled cake. Cut the cake into slices and serve. This cake keeps well at room temperature for 1 day, then refrigerate. If you want to store it in the freezer, don’t frost it. The frosting becomes much harder in the refrigerator, and the freezer changes the texture a bit.
- The dairy free fudge frosting in the notes does much better in the refrigerator.
