Allergen Free Chocolate Cake
Prep Time
15 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Yields
12-16
Directions
- Preheat oven to 350°F. Grease two (2) 9inch round pans with cooking spray or oil.
- In a food processor, grind up the oats and create a fine oat flour.
- In a large bowl, whisk together oat flour, baking soda, baking powder, cocoa powder, and salt.
- In a separate medium bowl, combine brown sugar, vegetable oil, mashed bananas, and vanilla extract. Mix until fully incorporated.
- Combine wet ingredients into dry and mix until a smooth consistency.
- Bake on lowest oven rack for 25 - 30 minutes.
- 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.
- Allow to rest for 30 minutes or until cake is cooled.
- Apply icing, then enjoy!
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