Ingredients

• 2 C. all purpose unbleached organic flour
• 1 C. organic whole wheat pastry flour (or you could just use 3 cups all purpose flour)
• 2 and 3/4 cups organic coconut sugar (or Sucanat)
• 3/4 C. Cocoa Camino fair trade organic cocoa powder
• 1 tsp. salt
• 2 tsp. baking soda
• 2 tsp. baking powder
• 1 C. sunflower oil
• 2 C. water
• 1/4 cup vinegar
• 2 tsp. vanilla
• 2 medium (or 1 large), ripe banana

Directions

• Lightly oil two round cake pans and flour the sides to avoid sticking.
• Turn oven on to 350 degrees F.
• Mix all dry ingredients well (making sure to break up any sugar lumps).
• Combine your bananas, water, oil, vinegar and vanilla in a blender. Secure lid and blend until smooth. Add this mixture to your dry ingredients and fold all together gently with a spatula, scraping down the sides of the bowl as you go. Avoid over mixing.
• Divide the batter between your two prepared cake pans, and place both on the same rack in your pre-heated oven.
• Bake for thirty minutes before testing with a toothpick (or a sharp knife.) If it doesn’t come out clean, give the cake another 5 minutes and test again. It should spring back to the touch.
• Cool before decorating with chocolate frosting. I make mine with unbleached organic sugar ground to a fine powder in my Vitamix. Add organic coconut butter, a dash of vanilla and melted Cocoa Camino unsweetened chocolate in your food processor, and thin with a little almond or soy milk as needed.

This recipe and photos were created by TheTransitionKitchen.com, we just shared it! Check them out for more great ideas!