Banana And Blueberry Cake

This gluten-free cake is kept blithe and moist in the manner of tapioca flour and almond meal, while mashed banana adds sweetness.

The ingredient of Banana And Blueberry Cake

• 80g solidified coconut oil
• 40g 1 4 cup coconut sugar
• 1 small lemon rind finely grated juiced
• 1 tsp vanilla extract
• 3 eggs
• 35g 1 4 cup coconut flour
• 2 small bananas
• 85g 3 4 cup almond meal
• 2 1 2 tbsp arrowroot tapioca flour
• 2 tsp gluten free baking powder
• 125ml 1 2 cup fresh open coconut milk
• 75g 1 2 cup frozen blueberries thawed not far off from paper towel
• rice malt syrup to drizzle optional

The Instruction of banana and blueberry cake

• preheat the oven to 180c 160c enthusiast forced grease base and side of a 19 5cm base measurement springform cake pan and line once baking paper
• use electric beaters to prominence the coconut oil sugar lemon rind and vanilla in a bowl until pale and creamy prominence in 1 egg and 1 tbs of the coconut flour repeat past the enduring surviving eggs and coconut flour until summative mixture may curdle slightly
• thinly slice half a banana drizzle later a little lemon juice to prevent discolouration set aside use a fork to mash the remaining banana
• build up the almond meal arrowroot baking powder coconut milk mashed banana and 1 tbs lemon juice to coconut oil mixture raise a fuss until combined spoon into prepared pan and sleek slick the surface sprinkle following blueberries peak subsequently sliced banana bake for 50 55 minutes or until a skewer inserted in the centre comes out clean cool in pan for 10 minutes after that transfer to a wire rack to cool completely
• drizzle in the same way as rice malt syrup if using

Nutritions of Banana And Blueberry Cake

calories: 259 554 calories
calories: 19 grams fat
calories: 12 grams saturated fat
calories: 16 grams carbohydrates
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calories: 6 grams protein
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