Gluten-Free Chocolate Fudge Banana Upside Down Cake

Gluten-Free Chocolate Fudge Banana Upside Down Cake

So much deliciousness throughout, not only the chocolate fudge banana topping but there are chunks of melted chocolate throughout…more


  1. 1 cup almond flour

  2. 3/4 cup white rice flour

  3. 1/4 cup sweet sorghum flour

  4. 1/3 cup GF arrowroot flour/starch

  5. 2 tsp. GF baking powder (preferably aluminum-free)

  6. 1/2 tsp. Xanthan gum

  7. 1/4 tsp. Himalayan fine salt

  8. 2 large eggs, at room temperature

  9. 1/2 cup coconut sugar

  10. 1/3 cup extra virgin olive oil

  11. 3/4 cup milk

  12. 1 tsp. Pure vanilla extract

  13. 2 oz. roughly chopped GF chocolate

  14. For chocolate banana topping:

  15. 2 Bananas, sliced to about 1/4-inch thick circles

  16. 2 Tbsp. Coconut sugar, divided

  17. 2 Tbsp. Pure Cocoa Powder

  18. 2 Tbsp. Unsalted butter, melted


  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

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