Allergen Free Chocolate Cake

Allergen Free Chocolate Cake image

Prep Time

15 mins

Cook Time

30 mins

Total Time

1 hr 15 mins

Yields

12-16

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!

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