Preheat oven to 180° C. Line 16 cm springform cake tin with baking paper.
In a large bowl, mix together the dry ingredients: white rice flour, brown rice flour, tigernut flour, potato starch, tapioca, cacao powder, coconut sugar, baking powder, and a pinch of baking soda.
Melt coconut cream over low heat in a medium pot. Stir until smooth. Let it cool down a bit.
Blend banana with 150 ml rice milk.
Melt chocolate over low heat in a medium pot. Stir until smooth.
Add the banana mixture and melted coconut cream to the bowl with dry ingredients. Mix everything together with a hand mixer until properly combined.
Add in melted chocolate (the chocolate should be slightly warm, don't let it cool down completely) and mix again briefly. If the batter is too thick, you can add extra 1 to 2 tablespoons of rice milk.
Pour the batter into the prepared cake tin and bake for approx. 38-40 minutes.
Remove from the oven and let it cool down completely.