By Lynda Wallas

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
3 eggs
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…..

Lynda Wallas
Lynda Wallas
About me

I’ve always been interested in health and fitness…. which turned out to be a good thing when fertility treatment in my 30s took a toll on my health, leading to Chronic Fatigue Syndrome and early onset menopause. More about Lynda...

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