This cake is absolutely bananas. Literally.
Not only is it insanely delicious, but it is also gluten-free, vegan, sugar-free, and soy-free. Holy moly! Imagine the crust of a brownie with a dense and gooey filling, almost like that of chocolate pudding meets coconut milk meets banana bread. Fudgy. Rich. Indulgent taste, but wholesome ingredients. Almost like a flour-less chocolate cake. But better.
In fact, I don’t even know how to describe it. I suppose you’ll just have to make this and find out for yourself. Oh, what a chore! (Insert sarcasm here.) I’m sure there won’t be any complaining when it comes time to eat or clean the dishes, though. Let’s just say there were some elves in my kitchen that were happy to clean the pans of any crumbs.
Chocolate Coconut Banana Pudding Cake
- 1 cup vegan chocolate chips (Sunspire makes grain-free chocolate chips for a completely sugar-free version)
- 1 (14oz) can full-fat coconut milk
- 2 bananas (use ripe for a sweeter flavor)
- 1-1/4 cup NuNaturals NuStevia Baking Blend or organic brown sugar
- 2 tsp vanilla extract
- 1/2 cup coconut flour
- 2 TBS arrowroot (use more for a firmer cake)
- 2 TBS flax seed meal
- 1/2 tsp salt
- 1-1/2 tsp baking powder
- 1 cup shredded coconut
Preheat oven to 350*F. Grease and flour a 9-inch springform pan with coconut oil, oil of choice, or cooking spray and ~1 TBS coconut flour, tapping off the excess flour.
Heat coconut milk in a small pan over meidum-high heat. Once hot, transfer to a large bowl and carefully stir in chocolate chips until melted and well combined. (This can also be done in the microwave to save time—just make sure the microwave is on half-power.)
In the bowl of a stand mixer or using a hand mixer, beat the bananas on medium until they are the consistency of a puree (free of lumps). Mix in stevia baking blend, vanilla extract, and coconut milk/chocolate mixture until combined.
In medium-sized bowl, combine coconut flour, arrowroot, flax seed meal, salt, and baking powder, sifting if necessary to remove clumps.
Stir in shredded coconut.
Transfer cake batter to prepared spring form pan.
Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Make a to-go container for someone you love.