Today let’s talk about cakes.
Specifically, I want to share a recipe for a gluten-free, sugar-free cake that I would happily eat for breakfast, lunch and dinner. It has no gluten or sugar in it – not even honey- so I can eat it as much as I like! But if you prefer something more sugary, feel free to add a teaspoon of sugar to the mix, or a tablespoon of honey.
- 1 Ripe Banana
- 100g Desiccated Coconut
- 100g Almond Flour
- 1 Egg
- Vanilla Extract (optional)
If you haven’t seen it already, I have a video on how to make vanilla extract here.
The portions above will make a small cake with enough food for four people to have a slice.
- Pre-heat the oven at medium heat 180C/160C fan/gas 4.
- I normally mash the banana first into a pulp with a fork – you can use a mixer if that’s what you have. Take your time on this to make sure the banana is a lump-free mash.
- Add the coconut, the almond flour and the eggs. Mix together till it’s a fluffy paste and then mix in a dash of vanilla extract.
- Put the final mixture into a pan of your choice, I cook in cast iron, but any stainless steel pan will work.
- Cook for 25-30 minutes.
I have also made cookie versions of these. There will cook in 20-25 minutes, depending on how cooked you like them.
If you want to cook larger portions, then you need to add an extra five minutes each time you add to the amounts listed. But I wouldn’t go further than doubling the portions above unless you want to cook in a few separate pans. Once you triple the portions, the inside of the cake can stay a little too moist and crumbly, I tried it twice to check how it would cook, and it was not ideal for a firm cake. But f you prefer more of a crumbly consistency, then go right ahead! Drown it in cream and it’ll still taste delicious.