Chocolate Cake

• Preheat oven to 350°.
• Spray 8x8 baking pan with cooking spray.
• In a medium mixing bowl, whisk together all dry ingredients: rice flour, cocoa powder, baking powder, baking soda, and salt.
• In a separate bowl, mix together all wet ingredients: mashed banana, pumpkin puree, egg whites, and cake batter extract. *I use cake batter extract because I think it adds a great cakey flavor, but you can certainly use vanilla extract if that's what you prefer or have on hand.
• Whisk together wet and dry ingredients until well combined.
• Pour batter into greased baking pan and spread evenly.
• Bake for 28-30 minutes, until cooked through. You can check whether your cake is ready by sticking a toothpick into the center of the cake - as long as no wet batter sticks to the pick, your cake is ready.
• Allow your cake to cool completely before frosting.

Peanut Butter Frosting

• Frosting your cake: you can top your cake with the peanut butter frosting I've listed below, or you can keep it simple and just top with your favorite nut butter!
• Add all ingredients to a mixing bowl and mix with hand mixer or standing mixer on high speed for 3-4 minutes.

  *I use room temperature canned coconut milk—you can scoop out the coconut cream from the top of the can. Be sure you do not shake the can; shaking the can will combine the cream and coconut water, which will thin out your frosting.
• Top your cooled cake with your peanut butter frosting.

Store cake in fridge in air tight container. Cake will last in the fridge for 1-2 weeks. Cake frosted with the Peanut Butter Frosting will last about 1 week in the fridge in an air tight container.