Gluten Free Double Chocolate Banana Bundt Cake (And Giveaway!)
Serves: 8-12 servings
  • 3 teaspoons of chia seeds
  • ¼ boiling water
  • 3 medium bananas, mashed well
  • ½ cup of applesauce
  • 2 tablespoons real maple syrup or honey
  • 1 tablespoon vanilla extract (gluten-free)
  • 1 tablespoon raw apple cider vinegar
  • ⅓ cup melted coconut oil (melt over low heat until just liquid – don’t get hot)
  • 1 ¼ cup sorghum flour
  • ¼ cup buckwheat flour
  • ½ cup tapioca starch
  • ½ cup cocoa powder
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon unrefined salt
  • 1 cup of coconut sugar
  • 2 teaspoons xanthan gum
  • ¾ cup dark chocolate chips
  1. Preheat the oven to 350F. Grease bundt cake pan really well with coconut oil.
  2. In a heat safe cup, mix together the chia seeds and boiling water. Set aside.
  3. In a medium sized bowl, mix together the mashed bananas, applesauce, maple syrup or honey, vanilla extract and vinegar. Whisk together. While whisking, gently pour in melted coconut oil. Mix in the chia seed mixture. Set aside.
  4. In a large bowl, combine the flours, cocoa powder, baking powder and soda, coconut sugar, salt and xanthan gum. Using a hand mixer, blend the wet ingredients into the dry until well combined.
  5. Stir in the chocolate chips.
  6. Scrap into the prepared cake pan, and smooth the cake batter. Place in the middle of the oven and cook for about 40-45 minutes, or until a toothpick comes out clean, and the cake feels firm to the touch. Let cool in pan for about 7 minutes, then carefully turn out over a cooling rack. Cool completely before serving. Dust with organic powdered sugar, if desired. Freeze leftovers.
Recipe by The Nourishing Gourmet at