Gluten-Free Chocolate Fudge Banana Upside Down Cake

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This Gluten-Free Chocolate Fudge Banana Upside Down Cake is something to talk about. So much deliciousness throughout, not only the amazing chocolate fudge banana topping but there are chunks of melted chocolate throughout the cake. Seriously, what’s not to love? So here is the thing, I wanted to make this cake healthy-ish, so I used bananas for part of the sweetness and mostly olive oil for the fats. Then I added pure cocoa and some chocolate chunks, very simple. Once the cake was baked, I flipped it out, and the cake was topped with the most delicious chocolate fudge banana topping.

This is one of those gluten-free desserts that you can have for breakfast or a snack, add a dollop of ice cream, and it is a stunning dessert! But if this dessert is not for you, check out our favourite gluten-free dessert recipes here->

Ingredients

  • CHOCOLATE FUDGE BANANA TOPPING
  • 2 Bananas, sliced to about 1/4-inch thick circles
  • 2 Tbsp. Coconut sugar, divided
  • 2 Tbsp. Pure Cocoa Powder
  • 2 Tbsp. Unsalted butter, melted
  • CAKE
  • 1 cup almond flour
  • 3/4 cup white rice flour
  • 1/4 cup sweet sorghum flour
  • 1/3 cup GF arrowroot flour/starch
  • 2 tsp. GF baking powder (preferably aluminum-free)
  • 1/2 tsp. Xanthan gum
  • 1/4 tsp. Himalayan fine salt
  • 2 large eggs, at room temperature
  • 1/2 cup coconut sugar
  • 1/3 cup extra virgin olive oil
  • 3/4 cup milk, non-dairy is fine
  • 1 tsp. Pure vanilla extract
  • 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, 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


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