Gluten-free festive chocolate cake

Ingredients for the Cake:

• 3 ripe bananas

• 3 large eggs

• ¼ cup canola oil

• ½ cup silan (date syrup)

• ¼ cup natural peanut butter or almond butter

• 1 cup (packed) almond flour

• 3 tbsp high-quality cocoa powder

• ½ tsp baking soda

Ingredients for the Frosting/Topping:
(Use full amount for a layered cake; for top-only frosting, half the amount is enough)

• 100 g high-quality dark chocolate (100% cocoa, single ingredient)

• 250 g coconut cream (not from a can, single ingredient)

• 5 tbsp natural maple syrup (adjust sweetness to taste)

The frosting will be relatively pourable, like a loose ganache.

Instructions:

1. Preheat the oven to 180°C (top and bottom heat).

2. Mash the bananas in a large bowl using a potato masher.

3. Add eggs, oil, silan, peanut/almond butter, and vanilla extract. Mix until smooth.

4. Add almond flour, cocoa powder, and baking soda. Mix until fully combined.

5. Pour into a loaf pan or round pan (for a more festive cake). Bake for about 40 minutes, or until a toothpick inserted in the center comes out dry.

6. Let cool completely before removing from the pan.

7. For layered cake: Divide the batter into two smaller round pans, bake separately, and fill with frosting between the layers.

Frosting/Topping:
8. Melt the dark chocolate, then add coconut cream and maple syrup. Mix well until smooth.
9. Let cool slightly for a spreadable but stable texture.
10. Spread half the frosting between layers (if making layered cake) and the remaining half on top.
11. Store in the fridge until serving.*
12. Optional: Decorate with fruits like blueberries or other fresh fruits.

Enjoy!