I posted about this bad boy a couple of a months ago when I made it for my sister's birthday, and finally remembered that I promised a recipe. It's a bit of a tradition that I make a rich, slightly over-the-top chocolate cake each year for her birthday; she's got a sweet tooth rivalled by few, and who doesn't love an excuse for a killer, moist, chocolatey birthday cake? Not I. It's so good you guys, I can't explain. So moist. So rich. So delicious. This recipe is adapted from the one that's in the ebook I wrote earlier last year (which you can find here). Let me know if you make it, tag me etc etc.
What you need:

1/2 cup spelt flour
1/2 cup brown rice flour
2 tsp baking powder
1/2 tsp bi carb soda
1/2 cup raw cacao powder + an extra tablespoon for good measure
1/2 cup coconut sugar
1/3 cup raw cane sugar
A pinch of salt

1 cup of rice milk
1 tsp apple cider vinegar
1/2 cup mashed banana (about one large banana's worth)
1/4 cup melted coconut oil
1/4 cup of maple syrup
1 tsp vanilla extract

What you need to do:

Preheat oven to 180 degrees celsius, and grease/line your cake tin. In a bowl, mix together the rice milk and vinegar and set aside for a minute. Add the mashed banana, maple syrup, coconut oil and vanilla, and mix well. In a separate bowl, mix together all of the dry ingredients, then add to the wet whilst stirring quickly. Once combined, pop into your cake pan, and bake for about 50 minutes or until knife/toothpick/whatever comes out clean. FYI, I made this the day before her birthday and it was even more delicious the next day.

I made a choc avocado mousse icing for the cake, which was divine and I highly recommend. Simply blend together 1 ripe avocado, 1-2 tblsp of raw cacao powder and 2-3 tblsp of maple syrup, and leave in the fridge to chill for a bit. Wait for the cake to completely cool before icing.