I call it a cake, because I made it in a pretty, pinwheel-shape Bundt pan I saw in a store and just had to own.
But the batter is amazingly flexible, and you can equally pour it into a loaf pan, cake pan, or muffin tin.
It will get you different shapes or slices, but the end result should be the same:
Cake with silky, dense texture and irresistible chocolate-banana taste.
Even better, it’s gluten-free and paleo (if you skip the glaze), and the recipe easily doubles or triples.
More Paleo? Here’s another great recipe to try:
How do you feel about the whole Paleo thing? What’s your go-to cake?
Tell me in the comments.Print
Grain-free cake with silky, dense texture, irresistible chocolate-banana taste, and lemon glaze.
- Cake ingredients
- ¾ cup almond flour
- ¼ cup coconut flour
- ¼ cup unsweetened cacao
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 eggs, lightly beaten
- 1 cup mashed very ripe bananas (about 2 medium bananas)
- ¼ cup maple syrup or honey
- 2 tablespoons vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- Glaze ingredients
- 2/3 cup sifted powdered sugar
- 3 teaspoons freshly squeezed lemon juice
- Preheat the oven to 350 degrees. Grease a 6-cup/1.4-liter Bundt pan (or 5×8-inch loaf pan) with vegetable oil or butter.
- Mix the flours, cacao, baking soda, and salt in medium bowl.
- Mix the eggs, bananas, maple syrup, vegetable oil, and vanilla extract in another medium bowl.
- Fold the dry ingredients into the wet, and whisk to blend completely.
- Pour the batter into the prepared pan, and bake in the oven for 30 minutes. Test with a cake tester or a toothpick inserted in the middle—the cake is ready when they come out clean.
- Let sit for 15 minutes, and then run a knife around the edges of the pan to help release the bread. Invert onto a cooling rack, and let cool completely.
- To make the glaze, combine the sugar and lemon juice in a small bowl and whisk for 5–8 minutes, until smooth and glossy.
- Drizzle the top of the bread with the glaze. Let firm at room temperature for about 45–60 minutes. Slice and serve.
- Store covered in the refrigerator for up to 4 days.
- Whatever pan you use, fill it only ¾ full to avoid messy overflow in the oven.
- If you’re using a muffin tin, start testing for doneness with a cake tester after about 15 minutes of baking.