Banana Chocolate Bundt Cake
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Post 4th of July cravings call for cake 🍰 This cake tastes like a decadent version of banana bread and as usual it’s vegan, gluten free and refined sugar-free! So you don’t have to feel bad when you’re going back for slice

Almond and oat flour are pretty transferable when it comes to baking so you could try using just one kind as opposed to both, but you might get slightly different results when it comes to consistency.

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Ingredients:
– 2 1/2 ripe mashed bananas
– 2 tbsp of ground flax + 5 tbsp of water (2 flax eggs can be subbed for reg eggs)
– 2/3 cup of full-fat coconut milk
– 3/4 cup of pure maple syrup
– 1 tbsp of lemon juice
– 2 tsp of vanilla extract
– 2 1/2 cups of oat flour
– 3/4 cup of almond flour
– 1 tsp of cinnamon
– 1/2 tsp of salt
– 2 tsp of baking powder
– 1/2 tsp of baking soda
– 3 tbsp of almond butter
– 1 bar of @beautybarchocolate or 1/3 cup of choc chips melted
– 1 tbsp of nut milk

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Directions:
1. Preheat oven to 350 F
2. Make flax eggs by combining flax seed with water and place in fridge for 10 min
3. Whisk together mashed bananas, coconut milk, flax eggs, vanilla extract, vanilla extract, maple syrup and lemon juice
4. Combine almond flour, oat flour, cinnamon, baking powder, soda and salt.
5. Combine completely
6. Scoop out 1/3 cup of batter and place in a separate bowl
7. Add melted chocolate, tbsp of nut milk and almond butter and whisk thoroughly
8. Pour regular batter into Bundt or reg pan
9. Scoop spoonfuls of chocolate batter and add throughout mold. Using a knife slightly mix in
10. Bake for approx 1 hr
11. Add melted chocolate and crushed nuts for serving

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