25g Coconut flour
50g White rice flour
50g Tapioca starch
50g Corn starch (cornflour from maize)
50g Buckwheat flour
1 tsp Xanthan gum
1 tsp Baking soda
2 tsp Baking powder (gluten free)
Pinch of Himalayan mineral salt
1/8 tsp Stevia (I use Radiance Stevia Sweet) (or ½ cup other sweetener)
¼ cup chopped walnuts (optional) – or add more if you love nuts
3 eggs, beaten until really light and fluffy
¼ cup pure maple syrup
¼ cup macadamia oil (or use melted butter)
1 tsp ACV (I use Bragg’s organic apple cider vinegar)
4 ripe bananas, well mashed
- Sift all dry ingredients and stir well to combine, then stir through the chopped nuts.
- Preheat oven to 170C fan bake and line a 23cm round cake tin.
- Combine wet ingredients.
- Quickly fold the dry ingredients into the wet mixture and bake for 30-35 minutes.
- Rest in the tin for 5-10 minutes, then turn onto a cooling rack.
- Once completely cooled, slice it and serve with some whipped cream or coconut cream and perhaps some berries.
Slicing it through the middle and putting a layer of whipped cream or coconut cream (sweetened a tiny bit with stevia and a splash of vanilla extract) between the layers would be a bit yum. Perhaps some grated 70% cocoa chocolate folded through the cream would be a nice touch. Oooh… and then while we’re at it a chocolate frosting on top (made with blended: avocado, maple syrup, a splash of vanilla extract and a pinch of stevia) would be pretty tasty and decadent. That said, I like mine plain (and I have a serious sweet-tooth) with a cup of vanilla chai tea on the side.
In the photo I drizzled some chocolate syrup over a piece, made with:
3 Tb cocoa
2 tsp maple syrup and a pinch of stevia
¼ cup melted coconut oil
¼ tsp vanilla extract
It needs refrigeration to be at spreadable consistency, but for light pouring do it when warm. Add a bit of whipped cream/coconut cream to that mixture to make it not quite as rich.