Submitted by: Camille Clark
Prep Time: 15 Minutes
Cook Time: 40 Minutes
This chocolate cake is truly amazing. Feel free to double the recipe to make a 2-layered cake :)
ROAST BANANAS: Adjust oven rack to upper-middle position and heat oven to 325ºF. Place unpeeled under-riped bananas on baking sheet and bake until skins are completely black, about 20 minutes. Let cool 5 minutes. (Roasting the unpeeled bananas causes sweetness and banana flavor to enhance. Use bananas that are slightly under-ripe or else they will become watery when roasted and ooze liquid when baking inside of the cake.)
PREPARE AND BAKE CAKE: While bananas are roasting, beat eggs, 1/4 cup cacao powder, vanilla, and 2 tablespoons maple syrup in medium bowl with an electric mixer until smooth. In a separate small bowl, whisk the coconut flour, baking powder, and baking soda together. Mix in half of flour mixture and half of coconut milk until just incorporated. Mix in the remaining flour and milk. Do not overmix. Stir in chocolate chips.
When bananas are done cooling, adjust oven rack to middle position and preheat oven to 350ºF. Gently peel the bananas and slice thin diagonally. Stir banana slices into chocolate mixture.
PREPARE PAN: Grease an 8X8-inch cake pan with butter and line with parchment paper. Grease parchment and sprinkle a thin layer of flour evenly on top. Turn pan over and lightly tap it so that excess flour is removed. Pour cake mix evenly into prepared cake pan. Bake for 30 minutes, rotating pan halfway through baking. Let pan sit for 10 minutes until turning onto a wire rack. Cool completely.
MAKE FROSTING: Pulse avocado, 2 tablespoons cacao powder, 1 tablespoon maple syrup, honey, and vanilla in food processor until smooth. Spread evenly onto cake. Serve.