Vegan Gluten Free Chocolate Cake

Name: Vegan Gluten Free Chocolate Cake
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Ingredients: 1/2 For the Cake:; 6 tbsp banana; 4 tbsp full-fat coconut milk; 4 tbsp cane, coconut or brown sugar; 2 tbsp flour, we used buckwheat flour; 1/2 tsp unsweetened cocoa powder; 3 tbsp baking soda; 2 tbsp For the peanut butter frosting (optional):; peanut butter

Add the half banana to a mixing bowl and mash it with a fork.

Cook10 min
Total10 min
Serves2
LevelEasy

Dairy-Free Gluten-Free Vegan Vegetarian

Ingredients

1/2 For the Cake:
6 tbsp banana
4 tbsp full-fat coconut milk
4 tbsp cane, coconut or brown sugar
2 tbsp flour, we used buckwheat flour
1/2 tsp unsweetened cocoa powder
3 tbsp baking soda
2 tbsp For the peanut butter frosting (optional):
peanut butter

Method

Add the half banana to a mixing bowl and mash it with a fork.
Then add the rest of the ingredients and stir until well mixed. You can also blend all the ingredients in a blender to get a smoother texture, but it’s not necessary.
Place the bowl in a side of the microwave, not in the center and cook for 4 minutes.
Remove from the microwave and let the cake cool down at room temperature. Feel free to enjoy it hot if you want.
To make the peanut butter frosting, just mix the ingredients in a bowl until well combined and add it on top of the cake and some chopped peanuts as well (optional). We didn’t add all the frosting to the cake for the pictures, but we ate it all with the cake.
You can keep the cake covered in the fridge for 4 to 5 days and the peanut butter frosting in a sealed container also in the fridge for 3 to 4 days.