This gluten-free cake is kept light and moist with tapioca flour and almond meal, while mashed banana adds sweetness.
Banana and blueberry cake recipe
This moist, appetizing cake is a healthy alternative to most pastries. Combining blueberries and bananas, it offers a sweet, savory taste that is packed into every slice. An entire cake can be enjoyed by several people.
19.5cm (base measurement) springform cake pan, electric beaters
80g solidified coconut oil
40g (1/4 cup) coconut sugar
1 small lemon, rind finely grated, juiced
1 teaspoon vanilla extract
35g (1/4 cup) coconut flour
2 small bananas
85g (3/4 cup) almond meal
2 1/2 tablespoons arrowroot (tapioca flour)
2 teaspoons gluten-free baking powder
125ml (1/2 cup) light coconut milk
75g (1/2 cup) frozen blueberries, thawed on paper towel
Rice malt syrup, to drizzle (optional)
Step 1:Â Preheat the oven to 180C/160C fan forced. Grease base and side of a 19.5cm (base measurement) springform cake pan and line with baking paper.
Step 2:Â 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).
Step 3:Â Thinly slice half a banana. Drizzle with a little lemon juice to prevent discolouration. Set aside. Use a fork to mash the remaining banana.
Step 4:Â 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.
Step 5:Â Drizzle with rice malt syrup, if using.