Blueberry & Banana Cake
Here’s a light, moist, gluten-free, and tasty little tea-time cake, perfect with a cuppa and a girls only chin wag!
80g coconut oil (solidified)
¼ cup coconut sugar
¼ cup coconut flour
¾ cup almond meal
2 ½ tablespoons tapioca flour
1 lemon (grated rind and juice)
1 teaspoon vanilla extract
2 small bananas
2 teaspoons gluten-free baking powder
½ cup light coconut milk
½ cup fresh or frozen (and thawed) blueberries
Rice malt syrup to drizzle (optional)
Pre-heat oven to 180°C.
Grease base and sides of a round springform cake pan (19.5 cm) and line with baking paper.
Beat coconut oil, coconut sugar, lemon rind and vanilla with electric beaters, until pale and creamy.
Beat in 1 egg and 1 tablespoon of the coconut flour. Repeat with remaining egg and coconut flour until all ingredients have been combined.
Thinly slice half a banana and drizzle with a little lemon juice; set aside.
Mash the remaining banana.
Add almond meal, tapioca flour, baking powder, coconut milk, mashed banana and 1 tablespoon lemon juice to the coconut oil mixture.
Stir well to combine.
Spoon into cake tin, smooth the surface, and sprinkle with blueberries.
Top with banana slices.
Bake for 50-55 minutes or until a skewer inserted in the middle comes out clean.
Cool in the tin for 10 minutes, then onto a wire rack.
Drizzle with rice malt syrup (optional).
Put the jug on…..