Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, gluten-free chocolate fudge banana upside down cake. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Gluten-Free Chocolate Fudge Banana Upside Down Cake is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Gluten-Free Chocolate Fudge Banana Upside Down Cake is something which I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have gluten-free chocolate fudge banana upside down cake using 18 ingredients and 3 steps. Here is how you cook it.
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The ingredients needed to make Gluten-Free Chocolate Fudge Banana Upside Down Cake:
- Take 1 cup almond flour
- Make ready 3/4 cup white rice flour
- Take 1/4 cup sweet sorghum flour
- Get 1/3 cup GF arrowroot flour/starch
- Take 2 tsp. GF baking powder (preferably aluminum-free)
- Make ready 1/2 tsp. Xanthan gum
- Prepare 1/4 tsp. Himalayan fine salt
- Make ready 2 large eggs, at room temperature
- Make ready 1/2 cup coconut sugar
- Take 1/3 cup extra virgin olive oil
- Get 3/4 cup milk
- Prepare 1 tsp. Pure vanilla extract
- Get 2 oz. roughly chopped GF chocolate
- Get For chocolate banana topping:
- Prepare 2 Bananas, sliced to about 1/4-inch thick circles
- Get 2 Tbsp. Coconut sugar, divided
- Make ready 2 Tbsp. Pure Cocoa Powder
- Get 2 Tbsp. Unsalted butter, melted
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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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