Chocolate Banana Cornmeal Cake (dairy, soy, egg, nut free)

• 1 1/2 cup oat milk

• 1 tablespoon apple cider vinegar

• 1 cup cornmeal*

• 1 cup all-purpose flour (wheat or gluten free mix)

• 1/2 cups unsweetened cocoa powder

• 1 cup date syrup

• 1 large or two small bananas, just overripe

• 1/2 teaspoon sea salt

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 3 tablespoons avocado oil

• 3 flax eggs (3 tablespoons ground flax seed mixed with 9 tablespoons water)

• 1 teaspoon vanilla extract

*despite this being called a "cornmeal cake," you can substitute another cup of all-purpose flour to accommodate a corn allergy, making this a regular chocolate cake.

Preheat the oven to 375°F.

In a small bowl, mix your ground flax seeds and water to create your flax eggs, and set aside to gel.

In a liquid measuring cup, measure out your oat milk, and add the apple cider vinegar to the cup. Stir the vinegar into the oat milk, and set it aside with the flax eggs. The milk will curdle a bit on top.

Prepare your 8” square pan with dairy-free oil or grease, or a muffin tin for cupcakes with oil or grease and cupcake liners.

In a small mixing bowl, combine the flour, cornmeal, cocoa powder, sea salt, baking soda, and baking powder, and whisk to combine.

In a large mixing bowl, mash the bananas with a fork or a hand beater. Mix in the soured oatmilk, flax eggs, date syrup, oil, and vanilla extract - don't expect them to come together at this stage, just have them in the same bowl and somewhat combined. Add the contents of the small mixing bowl with the dry ingredients to the large mixing bowl with the wet ingredients, and mix well to combine with a spatula, or hand beater. This is where the cake batter will come together.

Pour the batter into your prepared baking pan, spread evenly. Or use a muffin tin for 12-16 cupcakes. Place in a 375°F degree oven on the center rack for about 50-60 minutes (15-20 minutes if making cupcakes) until the cake is set, and a toothpick comes out clean from the center.

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