Banana And Blueberry Cake

This gluten-free cake is kept spacious and moist taking into account bearing in mind 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 well ventilated coconut milk
75g 1 2 cup frozen blueberries thawed in the region of paper towel
rice malt syrup to drizzle optional

The Instruction of banana and blueberry cake

preheat the oven to 180c 160c devotee forced grease base and side of a 19 5cm base measurement springform cake pan and line similar to baking paper
use electric beaters to emphasis the coconut oil sugar lemon rind and vanilla in a bowl until weak and creamy emphasis in 1 egg and 1 tbs of the coconut flour repeat gone the permanent eggs and coconut flour until amassed mixture may curdle slightly
thinly slice half a banana drizzle behind a little lemon juice to prevent discolouration set aside use a fork to mash the long lasting banana
ensue the almond meal arrowroot baking powder coconut milk mashed banana and 1 tbs lemon juice to coconut oil mixture campaign until combined spoon into prepared pan and sleek slick the surface sprinkle following blueberries culmination when sliced banana bake for 50 55 minutes or until a skewer inserted in the centre comes out clean cool in pan for 10 minutes later transfer to a wire rack to cool completely
drizzle behind 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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