Ingredients:

  • 2 ripe bananas, mashed (approx. 225g)
  • 1/2 cup almond flour (115g)
  • 1/4 cup unsweetened cocoa powder (25g)
  • 2 tbsp melted coconut oil (30ml)
  • 2 tbsp maple syrup (30ml)
  • 1 tsp vanilla extract (5ml)
  • 1 tsp baking soda (5g)
  • 1 tsp apple cider vinegar (5ml)
  • 1 pinch sea salt
  • 1/4 cup plain Greek yogurt (60g)
  • 1 tbsp cocoa powder (15g)
  • 1 tbsp maple syrup (15ml)
  • 1/2 tsp vanilla extract (2.5ml)

Instructions:

  1. Preheat the oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper.
  2. In a large mixing bowl, mash the bananas until smooth.
  3. Whisk in the melted coconut oil, maple syrup, and vanilla extract.
  4. Sift in the almond flour, cocoa powder, baking soda, and sea salt, stirring until combined.
  5. Stir in the apple cider vinegar until the batter begins to foam slightly.
  6. Pour the batter into the prepared pan, smooth the top, and bake for 22–25 minutes until the edges pull away from the sides and the center springs back.
  7. Allow the cake to cool in the pan for 10 minutes.
  8. While the cake cools, whisk together the Greek yogurt, cocoa powder, maple syrup, and vanilla extract until glossy.
  9. Spread the glaze over the top of the cooled cake in a thick layer.