1-1/2 cups Jubilee Gluten-Free Baking Mix
1/3 cup cocoa powder
2 flax eggs (2 tbsp of ground flax combined with 6 tbsp hot water-let sit for 5 minutes
1/3 cup oil
1-1/2 cups mashed bananas, about 4 very ripe bananas (you can substitute with 1-1/2 cups of yogurt but we prefer the bananas).
1/2 cup maple syrup
1 tsp vanilla
1 cup of dairy free or regular chocolate chips
Preheat oven to 350 F. Grease mini fluted cake pan. In a large bowl add 1-1/2 cup of dry mix. Stir in cacao powder. In a medium bowl combine the wet ingredients and beat together with a whisk. Stir in the chocolate chips. Pour the wet ingredients into the dry mix. Fold together gently until just combined. Do not over mix. Fill mini fluted cake pan (I use pampered chef's) close to the top.
Immediately put the tray into the oven and bake for 20-25 minutes, until an inserted toothpick comes out clean. Remove from the oven. Allow the cakes to cool in the tray for about 5 minutes then remove to a cooling rack.
Optional: Top with our chocolate frosting recipe once cakes have cooled