1-1/2 cups Jubilee Gluten-Free Baking Mix
1/3 cup cocoa powder
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 coconut yogurt but we prefer the bananas).
1/2 cup maple syrup
1 tsp vanilla
1 cup of dairy free chocolate chips
Preheat oven to 350 F and generously grease a 9x9 inch square pan. In a large bowl add 1-1/2 cup of Jubilee Buckwheat Baking Mix. Stir in the 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. Pour the batter into the pan and bake for 23-25 minutes or until a toothpick inserted into the centre comes out clean.
Cupcake variation- Fill mini muffin cups close to the top. Immediately put the muffin tray into the oven and bake for 5 minutes. After 5 minutes, reduce the temperature to 350 F and continue to bake for 8 more minutes (12-14 more
minutes if making regular sized cupcakes), until an inserted toothpick comes out clean. Remove from the oven. Allow the muffins to cool in the tray for about 5 minutes then remove to a cooling rack.
Optional: Top with our chocolate frosting recipe (dairy/egg free) once cake has cooled.