Life-Changing Vegan and Gluten-Free Ferrero Rocher Banana Cake

Prep Time 15

Cook Time 35

Total Time 1 10

Servings 8 servings

Calories 300kcal

2 medium-sized mashed overripe bananas 1/2 cup runny almond butter 1/2 cup dairy-free milk 1 tsp vanilla extract or paste 1/3 cup coconut sugar 2/3 cup cocoa powder 1/3 cup flax meal 1 tsp baking powder 1 tbsp tapioca flour (cornstarch or arrowroot works too) 1 cup almond flour 1/3 cup all-purpose gluten-free flour 1/2 cup chocolate chunks frosting: 8 ounces vegan cream cheese 1/3 cup chocolate hazelnut butter 1 tsp vanilla bean paste or extract
topping: crushed toasted hazelnuts

preheat your oven to 350 degrees fahrenheit (175 degrees celsius).
in a large mixing bowl, combine the mashed bananas, almond butter, dairy-free milk, coconut sugar and vanilla. mix until well combined.
add the cocoa powder, flax meal, baking powder, and tapioca flour. stir until fully incorporated.
mix in the almond flour and all-purpose gluten-free flour until the batter is smooth.
gently mix in the chocolate chunks. pour the batter into an 8-inch baking pan lined with parchment paper or lightly greased.
bake for 32-35 minutes, or until a toothpick inserted into the center comes out clean. allow the cake to cool completely in the pan on a wire rack.
in a mixing bowl, beat together the vegan cream cheese, chocolate hazelnut butter, and vanilla until smooth and creamy.
spread the frosting evenly over the cooled cake. spread the frosting evenly over the cooled cake, slice and enjoy!