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GLUTEN FREE BANANA COCONUT BLUEBERRY CAKE

GLUTEN FREE BANANA COCONUT BLUEBERRY CAKE

by Patrick Catanzariti in Recipes

Ingredients

  • 80g coconut oil
  • 1/4 cup Natvia
  • 1 lemon, juiced and grated
  • 1 tsp vanilla extract
  • 3 eggs
  • 1/4 cup coconut flour
  • 2 bananas
  • 3/4 cup almond meal
  • 2 tsp bicarb soda
  • 1/2 cup coconut milk
  • 75g blueberries fresh or frozen
  • 1/2 tsp cinnamon
  • 1/2 cup shredded coconut

Methods

  1. Preheat oven to 180C. Prepare a round baking pan, grease and line with baking paper.
  2. Use electric beater to combine coconut oil, lemon juice and rind, and Natvia in a bowl. Add vanilla extract, egg one at a time followed by coconut flour.
  3. In a separate bowl mix together the almond meal and baking soda.
  4. Prepare mashed banana in a bowl, add coconut milk and ground cinnamon.
  5. Combine all the first coconut mix, almond meal mix and banana mix together. Add shredded coconut, mix with a spoon or spatula until well combined.
  6. Pour into the baking pan, top with banana, and blueberries.
  7. Bake for 45-55 minutes. Cool to serve.
Makes 12 Slices Macros for 1 slice - Calories: 170 Fat: 13.6g Carbs: 10.7g Fiber: 2.6g Sugar: 3.1g Protein: 4g
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Tags: Afternoon Tea banana cakes Category_Video Recipe coconut Dairy Free Gluten free Lunch Box Treats Vegan

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