Gluten and Dairy Free Banana Coconut Cake w Chocolate Frosting

This cake is perfect if you are on a special diet and can't eat either dairy or gluten which gets more and more common today. Also this cake is completely free from any sugar and is sweetened with two of my favorite sweeteners: banana and honey.

Ingredients:

Banana Coconut Cake:

1/4 coconut oil 
2 ripe bananas
4 Tbsp honey
2 eggs, room temperature
1 tsp. almond extract
100 grams (1 cup) oat flour
20 grams (2 1/2 tbsp) buckwheat flour
30 grams (5 1/2 tbsp) almond flour
40 grams (1/2 cup) unsweetened shredded coconut 
1/8 tsp. sea salt
1 tsp baking powder
1/4 cup chopped dates

Chocolate Frosting:

1 cup fat free greek yogurt

1 cup melted chocolate chips

1/4 cup honey (optional)

Directions:

1. Preheat oven to 350° and grease two 6” cake pans with coconut oil. 
2. Melt coconut oil in the microwave for 40 seconds. Move to mixing bowl, add ripe bananas and honey and mix for about 1 minute. Add the eggs and extract and mix well.
3. In small bowl whisk together all dry ingredients. 
4. Pour dry mix into the banana batter, mix well, then add chopped dates.
5. Pour into your two greased cake pans and bake 25 minutes or until skewer test is clean. Cool in pans 5 minutes, then place on cooling racks. Before frosting the cakes it is a good ides to cool them in the freezer. This will make the frosting part a lot easier.
6. While the cake is cooling, prepare frosting by melting the chocolate chips in the microwave, 30 seconds at a time.
7. When they are all melted and cooled just a little bit so that they are not burning hot, add the yogurt and mix well.
8. Frosting should be perfect now, but if you want it a little bit sweeter go ahead and add the honey.
9. When the cake is cooled put frosting in between the two layers and on top or all the way around if you prefer.