Recipe of Favorite Gluten-Free Chocolate Fudge Banana Upside Down Cake

Gluten-Free Chocolate Fudge Banana Upside Down Cake Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Here is the best “Gluten-Free Chocolate Fudge Banana Upside Down Cake” recipe we have found so far. This will be really delicious.

Ingredients of Gluten-Free Chocolate Fudge Banana Upside Down Cake

1. It’s 1 cup of almond flour.
2. Take 3/4 cup of white rice flour.
3. Take 1/4 cup of sweet sorghum flour.
4. Take 1/3 cup of GF arrowroot flour/starch.
5. Make ready 2 tsp. of GF baking powder (preferably aluminum-free).
6. Take 1/2 tsp. of Xanthan gum.
7. Take 1/4 tsp. of Himalayan fine salt.
8. Prepare 2 of large eggs, at room temperature.
9. Make ready 1/2 cup of coconut sugar.
10. Make ready 1/3 cup of extra virgin olive oil.
11. It’s 3/4 cup of milk.
12. Prepare 1 tsp. of Pure vanilla extract.
13. It’s 2 oz. of roughly chopped GF chocolate.
14. Prepare For of chocolate banana topping:.
15. It’s 2 of Bananas, sliced to about 1/4-inch thick circles.
16. Make ready 2 Tbsp. of Coconut sugar, divided.
17. Take 2 Tbsp. of Pure Cocoa Powder.
18. You need 2 Tbsp. of Unsalted butter, melted.

Gluten-Free Chocolate Fudge Banana Upside Down Cake step by step

1. Preheat oven to 375 F Spray an 8-inch round by 3-inch high sides pan with cooking oil and line the bottom with parchment paper circle For the banana chocolate topping; sprinkle the bottom of the pan with 1 tablespoon of coconut sugar, layer with banana slices and sprinkle with cocoa, remaining sugar and drizzle with melted butter. Set aside For the cake; whisk together flours, baking powder, xanthan gum and salt.
2. In a separate bowl beat eggs, coconut sugar, and olive oil until creamy. Beat in milk, and vanilla. Add to dry ingredients and stir to combine Pour batter over the top of the bananas and scatter with chocolate chunks. Using a knife swirl the chocolate chunks throughout the batter. Bake for 45 minutes.
3. Remove from the oven and cool for 15 minutes. Using a knife loosen the edges of the cake, then place a plate over the top and flip the pan. Peel off the parchment paper.