Ingredients

The following ingredients have 10 Servings
  • 1 cup rice flour
  • 2 cups oat flour ((gluten-free if needed))
  • 1/3 cup ground almonds ((see notes))
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 large ripe bananas
  • 2/3 cup coconut milk (canned (regular or light))
  • 1/2 cup maple syrup ((see notes))
  • 2 flax eggs ((2 tbsp ground flax seeds + 5 tbsp aquafaba or water))
  • 1 tbsp lime juice
  • 2 tsp vanilla extract
  • 3.5 oz chocolate (dairy-free, melted)
  • 1/4 cup nut butter or seed butter (of choice)

Instruction

  • Watch the video (scroll down a bit) for easy visual instructions. I recommend using a kitchen scale for this recipe.
  • To make the flax eggs, put 2 tbsp ground flax seeds (or ground chia seeds) to a small bowl, add 5 tbsp aquafaba or water (see notes below) and stir. Set aside for 5 minutes.
  • Combine all dry ingredients in a bowl and mix with a whisk until there are no lumps.
  • Mix all wet ingredients in a blender or food processor until completely smooth.
  • Pour wet ingredients into dry ingredients and stir with a whisk. If the batter seems too thick, add another splash of coconut milk.
  • Grease/oil a bundt cake pan (or cake pan of choice) and preheat oven to 360 degrees Fahrenheit (180 degrees Celsius).
  • Melt dairy-free chocolate and nut/seed butter in a small bowl in a double-boiler or in the microwave. Add a couple of tablespoons of the cake batter to the mixture and stir.
  • Spoon some light batter to the cake pan. Then add a bit of the chocolate batter. Continue until no batter is left.
  • Bake the cake in the oven for about 40 minutes (+/- 5 minutes) or until a toothpick comes out clean. If your cake pan is small and deep it might take longer and if the pan is large and shallow the cake will be ready in less time. I used a silicone bundt cake mold which measures 9×3 inches (23×7.5 cm).
  • Let the cake cool completely. Drizzle with melted chocolate or peanut butter (optional) and enjoy! Store leftovers covered in the fridge.