Chocolate Banana Cake with Peanut Butter Chocolate Frosting (Dairy and Refined Sugar Free with Egg Free Option)

I definitely have aa sweet tooth and don't mind dessert once in a while but I still have parameters.  It can't be too sweet and I prefer more natural sweeteners.  Here is a delightful cake that had flavour and suited a special dinner with family.

Cake Ingredients

• 1/2 cup unsweetened almond milk mixed with ½ tsp apple cider vinegar (let sit 5 minutes)
• 1 3/4 cups flour (spelt/all purpose)
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• 1/3 cocoa powder 
• 1 egg or 1 flax egg
• 2 ripe mashed or pureed bananas 
• 1/3 cup grapeseed oil
• 1/3 cup maple syrup
• 2 teaspoons vanilla
• 1/3 cup diary free chocolate chips (optional)

Frosting Ingredients

• 1/3 cup natural peanut butter (homemade)
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons xylitol or palm sugar
• 1-2 tablespoons maple syrup
• 1 teaspoon vanilla
• 3 - 6 tablespoons non dairy milk depending on desired consistency 

Directions

1. Preheat oven to 350 F and grease a 9 x 9 baking dish.
2. In a small dish combine milk and vinegar and let sit
3. In a large mixing bowl combine all dry ingredients.
4. In a seperate bowl combine bananas, oil, maple syrup, vanilla, chocolate chips and vinegared milk.
5. Add wet ingredients into dry ingredients and stir until combined.
6. Pour into prepared dish.
7. Bake for 40-50 minutes until inserted toothpick comes out clean.
8. Combine all ingredients for the frosting and whip until smooth.
9. Pour/spread over cake when cake is still warm.  Let sit and cool to room temperature.  Add chocolate shavings if desired!
10. Enjoy!