Gluten-Free Banana Split Cake

Gluten-Free Banana Split Cake
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Gluten-Free Banana Split Cake

Servings: 10–12
Preparation Time: 1 hour

Ingredients:

Cake:

Filling:

  • Fresh raspberry preserves or jam

Sauce: 

Directions:

In a mixing bowl, cream together shortening or butter, sugar, and honey until smooth. Add in vanilla and eggs and beat for an additional two minutes until light and fluffy. Add in almond flour, cassava flour, tapioca starch, baking powder, baking soda, and salt. Mix until just combined. Add in milk, and then fold in bananas, cherries, and chopped walnuts until combined.

Pour into two greased cake pans. Bake at 350 degrees F for about 30–35 minutes or until cooked through and slightly brown.

Remove from the oven and let cool on wire racks for about 15 minutes.

Place one cake on a serving dish. Spread a thin layer of preserves over cake. Top with remaining cake layer.

In a small bowl, combine melted coconut oil, honey, and cacao powder and stir until smooth. Drizzle chocolate sauce over cake. Top with whipped coconut cream and walnut pieces if desired.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

**For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Courtney from Columbus, KS, won $50 for this recipe and photo! Submit yours here!


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