A moist, fudgy vegan layer cake with three rich chocolate layers made using ripe bananas, almond flour, and aquafaba for a decadent, plant-based treat. Naturally sweetened and packed with healthy fats.
2 cups almond flour
3 ripe bananas, mashed
1/2 cup aquafaba
1/2 cup unsweetened cocoa powder
3/4 cup maple syrup
1 tsp vanilla extract
2 tsp baking powder
Preheat oven to 350°F (175°C) with two 9-inch round pans greased and lined
Blend aquafaba, maple syrup, mashed bananas, and vanilla extract until frothy in mixer
Fold in sifted almond flour, cocoa powder, baking powder using rubber spatula
Divide batter evenly between prepared pans, smoothing tops with offset spatula
Bake on middle rack 32-35 minutes until center springs back to touch
Let cool in pans 15 minutes before turning out onto cooling racks
Cover with clean kitchen towels to prevent dust accumulation
Chill completely 1 hour before frosting if needed
Chill batter 30 minutes before baking to prevent cake from collapsing
Use aquafaba at 70°F (21°C) for stable volume
Ensure bananas are very overripe for maximum sweetness