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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 350oF (180oC).
    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 350oF (180oC) 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.

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