Ingredients
CAKE
1 ripe banana, peeled
3/4 cup organic sugar
3/4 cup unrefined organic coconut oil
1 teaspoon organic vanilla extract
1 cup water
2½ cups gluten-free flour, preferably Bob's Red Mill
1 cup almond meal flour
2 tablespoons corn starch
1/4 teaspoon sea salt
1 tablespoon matcha powder, sifted
1 teaspoon baking soda
1 tablespoon apple cider vinegar
DARK CHOCOLATE-COCONUT ICING
2¾ cups powdered sugar, sifted
1½ cups dark unsweetened cocoa powder, sifted
1/2 to 1/3 cup coconut milk (depending on how thick or smooth you like it)
Preparation
For the cake:
1. Pre-heat the oven to 350°F. Lightly coat an 8- or 9-inch round cake pan with unrefined coconut oil or baking spray. Cut a round of parchment paper and place in bottom of the pan.
2. In a medium mixing bowl, mash your banana well. Add the sugar and coconut oil and beat with a whisk. Stir in the vanilla and water, and whisk well to combine.
3. In a small mixing bowl, combine the flour, almond meal flour, cornstarch and sea salt. Add the dry ingredients to the wet and gently mix. Add in the sifted matcha powder and mix, using a whisk, until combined, but do not over mix. Very last, add in the baking soda and apple cider vinegar and fold in well.
4. Immediately pour the batter into the prepared cake pan. Place into the lower rack of the preheated oven and bake for approximately 26 minutes.
5. Remove from the oven and cool completely prior to icing the cake.
Cooking Time:30 minutes
Prep Time:12 minutes
Service: 10 Guest
Dark chocolate-coconut icing:
In a large mixing bowl, add the powdered sugar, unsweetened cocoa powder and coconut milk. Whisk well together to combine, mix well with a whisk and or spatula, until fluffy and creamy.
To assemble:
Once the cake has cooled completely, remove from the baking pan, frost with the icing, slice and serve.
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