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Before you jump to Gluten-Free Chocolate Fudge Banana Upside Down Cake recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
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We hope you got insight from reading it, now let’s go back to gluten-free chocolate fudge banana upside down cake recipe. To make gluten-free chocolate fudge banana upside down cake you only need 18 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to prepare Gluten-Free Chocolate Fudge Banana Upside Down Cake:
- Get 1 cup almond flour
- You need 3/4 cup white rice flour
- Prepare 1/4 cup sweet sorghum flour
- Prepare 1/3 cup GF arrowroot flour/starch
- Use 2 tsp. GF baking powder (preferably aluminum-free)
- Provide 1/2 tsp. Xanthan gum
- You need 1/4 tsp. Himalayan fine salt
- Get 2 large eggs, at room temperature
- Get 1/2 cup coconut sugar
- Take 1/3 cup extra virgin olive oil
- Prepare 3/4 cup milk
- Get 1 tsp. Pure vanilla extract
- Prepare 2 oz. roughly chopped GF chocolate
- Use For chocolate banana topping:
- You need 2 Bananas, sliced to about 1/4-inch thick circles
- Take 2 Tbsp. Coconut sugar, divided
- Take 2 Tbsp. Pure Cocoa Powder
- You need 2 Tbsp. Unsalted butter, melted
Steps to make Gluten-Free Chocolate Fudge Banana Upside Down Cake:
- 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
- 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
- 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
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