Shelley Case's Gluten-Free Chocolate Banana Rum Cake
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Chocolate Banana Rum Cake

A luscious and moist chocolate cake made with high-fibre almond flour and black beans.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Keyword: Gluten Free
Servings: 16
Calories: 227kcal

Ingredients

  • 2 1/3 cups slivered almonds OR 2 1/2 cups almond flour
  • 1 cup brown sugar
  • 6 Tbsp. cocoa
  • 1/2 cup canned black beans drained and rinsed thoroughly
  • 2 medium bananas very ripe
  • 4 eggs
  • 1/3 cup canola oil
  • 1 Tbsp. rum extract

Instructions

  • Preheat oven to 350ºF.
  • If using slivered almonds, place into a food processor or coffee bean grinder. Pulse until finely ground; be careful not to over grind or it will turn to almond butter.
  • Combine finely ground almonds or almond flour, brown sugar and cocoa in a large mixing bowl.
  • In food processor or blender, purée beans and bananas until smooth.
  • Add eggs, oil and rum extract to beans and banana mixture. Mix well.
  • Add liquid mixture to dry ingredients. Mix until well blended.
  • Pour batter into a greased 8-inch round cake pan.
  • Bake for 30-40 minutes. After 30 minutes, check for doneness: toothpick inserted into center of cake should come out clean.
  • Cool in pan on a wire rack.

Notes

For an extra touch of sweetness with more rum flavor, combine 3 Tbsp. brown sugar with 2 Tbsp. dark rum; drizzle over cake while cooling.
Courtesy of:
Shelley Case, RD, North America's Gluten-Free Nutrition Expert
Jessica Ethier, RD, Gluten-Free Nutrition Expert
Nutritional Analysis:
  • Calories (kcal): 227
  • Carbohydrates (g): 23
  • Dietary Fiber (g): 3
  • Fat (g): 14
  • Protein (g): 6
  • Iron (mg): 1.3
  • Calcium (mg): 70
  • Sodium (mg): 26