Gluten Free Blueberry & Banana Cake

  •  80g solidified coconut oil
  •  40g (1/4 cup) coconut sugar
  •  1 small lemon, rind finely grated, juiced
  •  1 teaspoon vanilla extract
  •  3 eggs
  •  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
    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
    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
    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
    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
    Drizzle with rice malt syrup, if using.