Gluten Free Chocolate Chip Cake

November 14, 2013

The only thing better than a banana chocolate chip cake with peanut frosting is a gluten free, dairy free, soy free version that tastes just as amazing. We want to eat this right now! 

Banana Chocolate Chip Cake With Peanut Butter Frosting

Submitted by Jessica Glick

You will need: Two cake pans, 8 inch round by 2 inches deep and Pastry Star Tip (I use Kaiser 45-9)
1 cup potato starch (I use Bob's Red Mill flours)
1 cup white rice
1 cup sorghum
1/2 cup tapioca starch
2 teaspoons baking soda
2 teaspoons kosher salt
1 1/2 cups organic evaporated cane sugar
8 ounces Earth balance Soy Free Spread, room temperature PLUS extra for greasing cake pans
1/2 cup organic light brown sugar, packed
3 organic large eggs
1 1/2 teaspoon vanilla extract (I use Nielsen Massey)
2 1/2 cups mashed ripe bananas (about 6 bananas)
1 cup vegan sour cream ( I use Way Fare)
1 10 oz bag gf/df/sf chocolate chips (I use Enjoy brand)
1 3/4 cups organic creamy peanut butter
1 1/2 cups organic powdered sugar
7 oz Earth Balance Soy Free Spread, room temperature (leave out for an hour)
2 1/2 teaspoons vanilla extract

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