Allergen Free Chocolate Cake

Ingredients:

• 3 3/4 cups Kiggins Old Fashioned Oats
• As needed, Chocolate Icing
• 2 cups Bananas, mashed
• 1 cup Ginger Evans Brown Sugar
• 1/4 cup Ginger Evans Cocoa Powder
• 1 1/2 tsp Ginger Evans Baking Soda
• 1 1/2 tsp Ginger Evans Baking Powder
• 3 tsp Marcum Vanilla Extract
• 5 tbs Medeiros Vegetable/Canola Oil
• 3/4 tsp Marcum Salt

Directions:

1. Preheat oven to 350°F. Grease two (2) 9inch round pans with cooking spray or oil.
2. In a food processor, grind up the oats and create a fine oat flour.
3. In a large bowl, whisk together oat flour, baking soda, baking powder, cocoa powder, and salt.
4. In a separate medium bowl, combine brown sugar, vegetable oil, mashed bananas, and vanilla extract. Mix until fully incorporated.
5. Combine wet ingredients into dry and mix until a smooth consistency.
6. Bake on lowest oven rack for 25 – 30 minutes.
7. After 25 – 30 minutes, use a toothpick to ensure cake is fully cooked. If toothpick doesn`t come out clean, cook for another 10 minutes.
8. Allow to rest for 30 minutes or until cake is cooled.
9. Apply icing, then enjoy!

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