Dairy-Free Gluten Free Chocolate Cake with a Gooey Surprise
Looking for a gluten-free cake that’s irresistibly rich, moist, and indulgent? This gluten-free chocolate banana cake is the ultimate dessert for chocolate lovers who need to avoid gluten. Bursting with natural sweetness from ripe bananas and deep cocoa flavour, this cake takes things to the next level with a velvety layer of dairy-free chocolate spread baked right into the centre. The result? Every bite is decadently moist and packed with chocolatey goodness.
Perfect for coeliacs or anyone embracing a gluten-free lifestyle, this cake doesn’t compromise on flavour or texture. Whether you’re hosting a gathering, celebrating a special occasion, or simply treating yourself, this dessert satisfies every chocolate craving without gluten or dairy.
Why You’ll Love This Recipe:
- Naturally Sweet: Bananas add sweetness and moisture, reducing the need for refined sugar.
- Rich and Chocolatey: High-quality cocoa and dairy-free chocolate create a flavour-packed bite.
- Gluten-Free and Dairy-Free: Ideal for those with dietary restrictions or allergies.
- Moist and Indulgent: The chocolate spread centre keeps the cake ultra-moist and decadent.
- Easy to Make: No complicated steps, making it perfect for bakers of all levels.
Whether you enjoy it as a simple snack or dress it up with a drizzle of dairy-free chocolate or a dollop of whipped coconut cream, this cake is a gluten-free treat that everyone will love.
This gluten-free chocolate banana cake is a chocoholic’s dream. Made with ripe bananas and rich cocoa, it has a luscious layer of dairy-free chocolate spread in the centre, making each bite irresistibly moist and chocolatey. Perfect for coeliacs and anyone looking for a dessert that’s both indulgent and gluten-free.
- 3 large ripe bananas, mashed (approx. 300g)
- 75 ml light olive oil or melted coconut oil
- 75 g coconut sugar or light brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 150 g gluten-free plain flour blend
- 50 g ground almonds (for added moisture)
- 30 g unsweetened cocoa powder
- 1 tsp bicarbonate of soda
- 1 tsp gluten-free baking powder
- 1/2 tsp salt
- 3 tbsp dairy-free yogurt or plant-based milk
- 4 tbsp dairy-free chocolate spread, warmed gently in microwave
- 1. **Preheat** your oven to 180°C (160°C fan) or Gas Mark 4. Line a 900g loaf tin or a 20cm round cake tin with baking parchment.
- 2. **Mix the wet ingredients:** Mash the bananas in a bowl until smooth. Add the oil, sugar, eggs, and vanilla, whisking until fully combined.
- 3. **Prepare the dry ingredients:** Sift together the flour, ground almonds, cocoa powder, bicarbonate of soda, baking powder, and salt in a separate bowl.
- 4. **Combine:** Add the dry mixture to the wet ingredients. Gently fold until just combined. Avoid overmixing.
- 5. **Assemble with chocolate spread:** Pour half the batter into the prepared tin. Spread the dairy-free chocolate spread evenly over this layer, then top with the remaining batter. Smooth the surface with a spatula.
- 6. **Bake:** Place in the oven and bake for 45–55 minutes. A skewer inserted into the centre should come out with a few moist crumbs.
- 7. **Cool:** Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.