INGREDIENTS
- 80g solidified coconut oil
- 40g (¼ cup) coconut sugar
- 1 small lemon, rind finely grated, juiced
- 1 tsp vanilla extract
- 3 eggs
- 35g (¼ cup) coconut flour
- 2 small bananas
- 85g (¾ cup) almond meal
- 2 ½ Tbsp arrowroot or tapioca flour
- 2 tsp gluten-free baking powder
- 125ml (½ cup) light coconut milk
- 75g (½ cup) frozen blueberries, thawed on paper towel
- Rice malt syrup, to drizzle (optional)
METHOD
- Preheat the oven to 180C/160C fan forced. Grease base and side of a 19.5cm (base measurement) spring form cake pan and line with baking paper.
- Use electric beaters to beat the coconut oil, sugar, lemon rind and vanilla in a bowl until pale and creamy. Beat in 1 egg and 1 Tbs of the coconut flour. Repeat with the remaining eggs and coconut flour until combined (mixture may curdle slightly).
- Thinly slice half a banana. Drizzle with a little lemon juice to prevent discolouration. Set aside. Use a fork to mash the remaining banana.
- Add the almond meal, arrowroot, baking powder, coconut milk, mashed banana and 1 Tbs lemon juice to coconut oil mixture. Stir until combined. Spoon into prepared pan and smooth the surface. Sprinkle with blueberries. Top with sliced banana. Bake for 50-55 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Drizzle with rice malt syrup, if using.
Approx. per serve: 1086kJ | fat total 19g | saturated fat 12g | fibre 2g | protein 6g | carbs 16g
