Microwave Chocolate Banana Cake And Chocolate Sauce - cooking recipe

Ingredients

CAKE
1 1/2 cups all-purpose flour (gluten-free for allergies, such as rice flour or a mixture of soy and rice, corn etc)
1/2 - 1 1/2-1 cup maple syrup (or to taste) or 1/2-1 cup golden syrup (or to taste)
1 ripe banana
3 -5 tablespoons baking cocoa
1 teaspoon baking soda
1 1 cup orange juice (rice or soy milk for allergies) or 1 cup milk (rice or soy milk for allergies)
1/3 cup oil
1 1 teaspoon almond flavoring or 1 teaspoon peppermint extract
2 teaspoons chocolate flavoring
SAUCE
3/4 cup unsweetened cocoa
sugar or syrup
1 dash salt
1 1 cup rice milk or 1 cup vanilla-flavored soymilk
allspice
cornstarch, to thicken

Preparation

CAKE: Sift dry ingredients into a bowl (if using thick flour such as soy, it can work better if you sift twice) In another bowl mash banana and mix with liquid ingredients.
Combine and stir both together till well blended.
Pour into a lightly oiled microwave cake dish (I use a ring dish).
Cook high heat (use turntable) 6 to 8 minutes or until cake tests done.
SAUCE: In a bowl, mix a small amount of milk with cornstarch to create a paste.
In a saucepan, combine cocoa, sugar/syrup and salt.
Gradually add milk and cornstarch mix until smooth.
Cook, stirring constantly, until mixture boils.
Reduce heat to medium-high and cook for 5 minutes, stirring constantly until desired consistency.
Stir in vanilla etc.
If mixture needs to thicken, take some out of saucepan and mix with cornstarch.
For Vegan do not use milk [dairy].