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GFCF Vegan(ish) Chocolate Nanner Cake

Every time I post one of these things I feel like some sort of imposter, because I'm not actually gluten/casein free or vegan, but it is, so I may as well say it is.

The (ish) is because I don't imagine the sugar I used is actually vegan, and there may be other not strictly vegan (or GFCF) elements, though there's nothing blatantly animal-derived.

Adapted from http://cookeasyvegan.blogspot.com/2008/02/chocolate-banana-loaf.html

1/2 cup finely ground cornmeal
1/2 cup ground flax seed
1/2 cup almond/cashew pulp leftover from making nut milk
1/2 cup sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
almost 1 cup non-dairy milk
3/4 cups mashed ripe banana
1/3 cup canola oil
2 teaspoons vanilla extract
1 tablespoon lemon juice or apple cider vinegar

Preheat oven to 350 degrees F. Mash bananas. Combine dry ingredients (includes almond pulp in this context). Combine lemon juice and milk and let them sit for a minute, then combine with the rest of the wet ingredients. Stir wet ingredients into dry ingredients. Pour into greased cake pan. I used an 8x8(?) square pan. Bake for 25 minutes (50 minutes in loaf pan).

Frosting at http://www.vegan-food.net/recipe/363/Chocolate-Frosting/. It's vegan, and horribly fun to make (I need to try candymaking sometime - it's similar in nature). Last time I made it I didn't like the taste very much, but I added some banana extract this time, and I think it worked well.

The cornmeal/flax seed/almond pulp is a totally random combination, based largely on the fact that I'd just made almond/cashew milk and had pulp that needed using. I'm not sure I like the almond pulp, and it may have been too much flax. You can use 1.5 cups of whatever flour you want, though at least 1/4 cup ground flax is a good idea if you're using non-gluten flour.

All in all, not the most cakey-cake ever, but tasty.

(I think I may try making frosting-toffee tomorrow with the suggested coffee modification.)