"Chocolate banana cake topped with salted caramel and hazelnut.
These chocolate banana cakes are vegan, gluten-free and refined sugar-free?"
Mini Chocolate Banana Cakes with Salted Caramel Drizzle
4
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 10mins
Cook time 40mins
Serves or Makes: 6
Recipe Card
ingredients
- 1 1/2 cups gluten free flour blend
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1/2 cup agave nectar
- 1/4 cup coconut oil
- 3 ripe bananas
- 1 teaspoon vanilla extract
- Toppings: salted caramel sauce and hazelnuts
Method
Step 1
Preheat the oven to 325℉ and grease 6 mini bundt or muffin pans with cooking spray.
Step 2
Add bananas to a food processor and process until smooth.
Step 3
In a medium bowl mix together the agave nectar, coconut oil, banana. In a large bowl combine flour, cocoa, baking soda, and salt. Pour wet mixture to dry and mix to combine.
Step 4
Pour batter into the prepared pans and bake for 35-40 minutes. Let cool in pan for 5 minutes, carefully flip over onto a cooling rack and remove pan. Let it cool. Top with salted caramel, hazelnut and enjoy!