Simple Way to Make Ultimate Gluten-Free Chocolate Fudge Banana Upside Down Cake

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The ingredients needed to make Gluten-Free Chocolate Fudge Banana Upside Down Cake:

1. Get 1 cup almond flour
2. Get 3/4 cup white rice flour
3. Take 1/4 cup sweet sorghum flour
4. Get 1/3 cup GF arrowroot flour/starch
5. Get 2 tsp. GF baking powder (preferably aluminum-free)
6. Make ready 1/2 tsp. Xanthan gum
7. Take 1/4 tsp. Himalayan fine salt
8. Take 2 large eggs, at room temperature
9. Get 1/2 cup coconut sugar
10. Prepare 1/3 cup extra virgin olive oil
11. Make ready 3/4 cup milk
12. Prepare 1 tsp. Pure vanilla extract
13. Make ready 2 oz. roughly chopped GF chocolate
14. Make ready For chocolate banana topping:
15. Prepare 2 Bananas, sliced to about 1/4-inch thick circles
16. Prepare 2 Tbsp. Coconut sugar, divided
17. Take 2 Tbsp. Pure Cocoa Powder
18. Make ready 2 Tbsp. Unsalted butter, melted

Instructions to make Gluten-Free Chocolate Fudge Banana Upside Down Cake:

1. Preheat oven to 375 F Spray an 8-inch round by 3-inch high sides pan with cooking oil and line the bottom with parchment paper circle - For the banana chocolate topping; sprinkle the bottom of the pan with 1 tablespoon of coconut sugar, layer with banana slices and sprinkle with cocoa, remaining sugar and drizzle with melted butter. Set aside - For the cake; whisk together flours, baking powder, xanthan gum and salt
2. In a separate bowl beat eggs, coconut sugar, and olive oil until creamy. Beat in milk, and vanilla. Add to dry ingredients and stir to combine - Pour batter over the top of the bananas and scatter with chocolate chunks. Using a knife swirl the chocolate chunks throughout the batter. Bake for 45 minutes
3. Remove from the oven and cool for 15 minutes. Using a knife loosen the edges of the cake, then place a plate over the top and flip the pan. Peel off the parchment paper

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