I found this recipe, modified it to suit my baking tastes, and boy is it good! Deliciously moist for a gluten-free product and keeps that way for days (covered). I made mine in a non-stick bundt pan which gives it a nice appearance, and, as with all the recipes here — if it’s not a ‘keeper’, I don’t blog it. Easy, easy, easy. You can eat this as is – plain, and it’s great, but dress it up for any occasion and there will be no complaints from anyone– gluten-free or not. Just make it. I think you’ll actually be healthier after you eat this, too. 😉
Banana-Beet Chocolate Cake
adapted from a recipe from www.greenkitchenstories.com
1 ripe banana, grated
1 medium cooked beet, grated (if you don’t have a beet, use 2 bananas instead of one)
1/3 cup coconut oil, melted (or butter)
1/2 cup (real) maple syrup
1/2 tsp vanilla
2 cups almond flour
1/3 cup cocoa powder
1 tsp baking powder
1/4 tsp. sea salt
Preheat oven to 350 F. Grease a bundt pan or 8 x 8 inch baking pan. (I used non-stick as well). Dust pan with a bit of cocoa to prevent sticking.
Mix together in a medium sized bowl – banana, beet, coconut oil, maple syrup, eggs and vanilla. Blend well. In separate bowl, mix almond flour, cocoa, baking powder and salt and when combined, add to wet ingredient and mix until well incorporated.
Pour batter into greased bundt pan or an 8 x 8 inch baking pan. Bake for 45 minutes or until tester comes out fairly clean. Remove from oven, let cool and then loosen cake and pop out onto a cake platter or plate. Cool. Serve plain or with whip cream, yogurt, chocolate sauce, berries – get creative and enjoy. Keeps for several days, covered. (but won’t last that long). Cheers! Enjoy.