This last week my little guy turned 7 years old.  It still hasn’t sunk in yet.  To celebrate this milestone I combined his favorite 2 desserts – chocolate cake and banana bread.  I reworked his birthday treat from last year, Chocolate Covered Banana Cupcakes, and turned it into a super moist and delicious layer cake.  I sprinkled a bit of coconut flakes on top but it would be equally delicious with some toasted walnuts.  Enjoy!

Sarah

Ingredients:

For banana layer:

• 1/4 cup non dairy milk of your choice
• 1/4 + 2 tbsp melted coconut oil
• 1/4 cup + 2 tbsp coconut nectar
• 
1 tsp vanilla extract
• 2 1/4 cups mashed ripe bananas (about 5 medium bananas)
• 2 cups spelt flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp sea salt

For chocolate layer:

• 2 cups spelt flour
• 1/2 cup unsweetened cocoa powder
• 
2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 
1 cup coconut nectar
• 1 1/4 cups non dairy milk of your choice
• 1/4 cup + 2 tbsp melted coconut oil
• 1 tbsp vanilla extract
• 1 tsp apple cider vinegar

For chocolate glaze:

• 2 cups chocolate chips of your choice
• 1/2 – 1 cup non dairy milk of your choice
• 2 – 4 tbsp coconut nectar

Preparation:

For banana layer:

1. Preheat oven to 350 degrees.
2. Lightly oil a 9 inch round spring form cake pan.  Set aside.
3. Add the milk, oil, coconut nectar, vanilla and bananas in a blender and blend until smooth.
4. In a large bowl combine the flour, baking soda, baking powder and sea salt.  Add the banana mixture and stir well using as few strokes as possible.
5. Pour the batter into the cake pan and place in the oven for approximately 45 minutes or until a toothpick inserted in the center comes out clean.

For the chocolate layer:

1. Preheat oven to 350 degrees.
2. Lightly oil a 9 inch round spring form cake pan.  Set aside.
3. In a large bowl combine the flour, cocoa, baking soda, baking powder and sea salt.
4. In a separate bowl combine the coconut nectar, milk, oil, vanilla and vinegar.
5. Pour the wet ingredients into the dry ingredients and whisk until there are no more lumps.
6. Transfer the batter to the cake pan and place in the oven for approximately 45 minutes or until a toothpick inserted in the center comes out clean.

For the chocolate glaze:

1. In a small saucepan over medium heat add the chocolate chips and 1/2 cup milk.  Stir constantly until the chocolate chips are melted.  Add in more milk if necessary until you have a smooth chocolate syrup.
2. Add in the coconut nectar, stir to combine and remove from heat.

Assembly:

1. If possible, bake the cakes together on the same rack so that they cook evenly.  Let them cool completely!  Do not attempt to assemble the cake while the layers are still warm.
2. Slice each cake in half horizontally.
3. Place one of the chocolate layers on a plate and drizzle the top with chocolate glaze.  Place a banana layer on top and drizzle with more of the chocolate glaze.  Repeat the process for the last 2 layers.
4. Pour the remaining glaze over the top of the cake and leave as is or sprinkle with coconut flakes or toasted walnuts.

Nutritional Info:

Makes 1 cake.

Serving size 1/8 of the cake.

Nutritional info will vary depending on what specific ingredients are used.

Notes:

Leftover cake can be stored in the refrigerator for up to 3 days.

Both of these cakes are absolutely delicious on their own.  Feel free to make either one by themselves for a special occasion.