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Allergen Free Chocolate Cake

Allergen Free Chocolate Cake

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yields: 12-16

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) 9″ 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!
Recipe Tips:
  1. Add a tsp of cinnamon for more flavor
  2. Use maple syrup in place of brown sugar, and apple sauce in place of bananas
  3. Add blueberries for a garnish.