Gluten-Free Chocolate Fudge Banana Upside Down Cake.
You can cook Gluten-Free Chocolate Fudge Banana Upside Down Cake using 18 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Gluten-Free Chocolate Fudge Banana Upside Down Cake
- You need 1 cup of almond flour.
- Prepare 3/4 cup of white rice flour.
- You need 1/4 cup of sweet sorghum flour.
- You need 1/3 cup of GF arrowroot flour/starch.
- You need 2 tsp. of GF baking powder (preferably aluminum-free).
- You need 1/2 tsp. of Xanthan gum.
- You need 1/4 tsp. of Himalayan fine salt.
- Prepare 2 of large eggs, at room temperature.
- Prepare 1/2 cup of coconut sugar.
- It's 1/3 cup of extra virgin olive oil.
- It's 3/4 cup of milk.
- It's 1 tsp. of Pure vanilla extract.
- Prepare 2 oz. of roughly chopped GF chocolate.
- Prepare For of chocolate banana topping:.
- You need 2 of Bananas, sliced to about 1/4-inch thick circles.
- It's 2 Tbsp. of Coconut sugar, divided.
- It's 2 Tbsp. of Pure Cocoa Powder.
- Prepare 2 Tbsp. of Unsalted butter, melted.
Gluten-Free Chocolate Fudge Banana Upside Down Cake instructions
- Preheat oven to 375 F Spray an 8-inch round by 3-inch high sides pan with cooking oil and line the bottom with parchment paper circle For the banana chocolate topping; sprinkle the bottom of the pan with 1 tablespoon of coconut sugar, layer with banana slices and sprinkle with cocoa, remaining sugar and drizzle with melted butter. Set aside For the cake; whisk together flours, baking powder, xanthan gum and salt.
- In a separate bowl beat eggs, coconut sugar, and olive oil until creamy. Beat in milk, and vanilla. Add to dry ingredients and stir to combine Pour batter over the top of the bananas and scatter with chocolate chunks. Using a knife swirl the chocolate chunks throughout the batter. Bake for 45 minutes.
- Remove from the oven and cool for 15 minutes. Using a knife loosen the edges of the cake, then place a plate over the top and flip the pan. Peel off the parchment paper.
