GF BPBC Cake

Yield 12

Author Clara Cavalli-Chiappardi

Prep time

30 Min

Cook time

20 Min

Total time

50 Min

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Gluten Free BPBC Cake

This delicious Gluten Free Banana Peanut Butter Chocolate Chip Cake is very moist and full of flavor. You can easily make it Vegan by using the flax seed and water egg substitute.

Ingredients

• Dry Ingredients:
• 1 cup sweet white rice flour
• 1 cup GF Oat Flour
• 1 tsp cinnamon
• 1 tsp sea salt
• 3 tsp baking powder
• 4 tbsp tapioca flour
• Wet Ingredients:
• 2-3 ripe mashed banana
• 1/2 cup creamy organic peanut butter
• 1/3 cup maple syrup
• 1 cup coconut milk
• 2 eggs slightly beaten
• 2 cups chocolate chips

Instructions

1. Preheat Oven 350F degrees
2. Grease two 9" cake pans with parchment paper on bottom of each pan.
3. In a medium bowl whisk together all the dry ingredients
4. In a large bowl mash bananas
5. Add rest of wet ingredients to large bowl and whisk together until well blended
6. Slowly add the dry to wet ingredients and mix until well blended.
7. Fold in chocolate chips
8. Cool cakes on wire rack
9. Prepare Peanut Butter Frosting (see recipe below)
10. Frost cake and top with chocolate sprinkles and peanuts...ENJOY!

Peanut Butter Frosting

1. 4 Cups Sifted Powdered Sugar
2. 1/2 cup Creamy Organic Peanut Butter
3. 1 tbsp Coconut Milk (add more if too thick)
4. Sift the powdered sugar into a large bowl, add peanut butter and coconut milk mix well until creamy thick icing frosting.
5. Frost cake...ENJOY!

Notes

*VEGAN Option replace eggs with flax seed and water egg substitute.

*GF Oat Flour can we substituted with Sorghum Flour

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