Name: Eggless Dairy-Free Gluten Free Oil Free Chocolate Cake
Ingredients: 1 (155 g) Ripe Banana, mashed; 1/2 cup (100 g ) Dark Chocolate 70% Dairy Free; 1 tsp (5 g) Instant Coffee; 1/4 cup (50 g) Brown Sugar; 1 ¼ cup (125 g) Almond Flour; 1/4 cup (30 g) Corn Starch; 1 ½ tsp (6 g) Baking Powder; 1/2 tsp (3 g) Baking Soda; Cocoa Powder for toppings

Eggless Dairy-Free Gluten Free Oil Free Chocolate Cake

This Vegan Gluten Free Chocolate Cake has no oil, butter, egg or milk. It is fudgy and full of chocolate flavor.

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Ingredients

1 (155 g) Ripe Banana, mashed
1/2 cup (100 g ) Dark Chocolate 70% Dairy Free
1 tsp (5 g) Instant Coffee
1/4 cup (50 g) Brown Sugar
1 ¼ cup (125 g) Almond Flour
1/4 cup (30 g) Corn Starch
1 ½ tsp (6 g) Baking Powder
1/2 tsp (3 g) Baking Soda
Cocoa Powder for toppings

Instructions

Preheat oven to 350^oF (180^oC).
Oil and line bottom of round pan with parchment paper (6 inch;15 cm diameter). Set aside.
With a fork, mash banana into a puree. Set aside.
Cut chocolate into small pieces.
Transfer to a microwave safe bowl. Add water.
Microwave, power 1200W, for 20 seconds.
Stir.
Microwave for an additional 10-20 seconds until chocolate has melted.
PLEASE, note that all microwave oven are not the same. Adjust cooking time according to your oven.
To the same bowl, add coffee and sugar. Mix until sugar dissolves.
Then, add almond flour, corn starch, baking powder and baking soda. Mix.
Add mashed banana and mix.
Transfer batter to pan.
Bake in preheated oven at 350^oF (180^oC) for 40 minutes
Toothpick inserted in the middle should have a LITTLE bit of wet batter for a fudgy texture. Do not overbake the cake.
Let cake cool down in pan for 10 minutes. Then transfer to wire rack to cool down completely.
Sprinkle with cocoa powder.