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In My Kitchen: Elana Amsterdam, Author, The Gluten-Free Almond Flour Cookbook


Kitchen Cred When Boulder resident Elana Amsterdam learned that both she and her oldest son had celiac disease (the inability to tolerate gluten), she embarked on a mission to make dishes—including chicken Parmesan and chocolate-chip cookies—that even picky, non-celiac eaters would love. She was so successful that in 2009 she released The Gluten-Free Almond Flour Cookbook, which is already in its third printing.

Flourless Chocolate Banana Cake
(Serves 4 to 6)


Amsterdam created this recipe for her blog,, which receives an average of 75,000 visitors a month. The cake tastes delicious topped with whipped cream and sliced bananas.

In a blender, whip the egg yolks, agave nectar, and salt on medium for one to two minutes. Add the grapeseed oil and banana, and blend for another minute or two. Blend in the cocoa powder. In a bowl, whip the egg whites to stiff peaks. Gently fold the contents of the blender into the egg whites. Pour the batter into a greased, 9-inch springform pan. Bake at 350? for 25 to 30 minutes.

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