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
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!