Servings: 10 people
Calories: 271.207kcal
Cost: $10
Equipment
Ingredients
- 3 large banana
- 1 can coconut milk
- ½ cup olive oil
- 1 cup cassava flour
- 5 tbsp coconut flour
- 3 tbsp tigernut flour
- 3 tbsp tapioca flour
- 1 tbsp poppy seeds omit for AIP
- 1 tsp baking soda
- ½ tsp cream of tartar
- ½ tsp cinnamon
- ½ tsp vanilla powder
- ⅛ tsp nutmeg omit for AIP
- ⅛ tsp cardamon omit for AIP
- ¼ tsp ginger powder
- 1 tsp lemon zest
- 4 tbsp arrowroot powder egg replacer
- 3 tbsp water egg replacer
- 40 grams coconut butter frosting
- 2 tbsp coconut cream frosting
- 4 tbsp arrowroot flour frosting
- 1 tbsp lemon juice frosting
- 1 tsp cinnamon frosting
- 1 tbsp sultanas frosting
- 1 banana frosting
- ½ tsp coconut syrup frosting
- ½ tsp vanilla powder frosting
Instructions
- Mash the 3 banana in a bowl with a potato masher.
- Add the coconut milk, olive oil and whisk until combined.
- Add the cassava flour, coconut flour, tigernut flour, tapioca flour, poppy seeds, baking soda, cream of tartar, cinnamon, vanilla powder, nutmeg cardamon (omit for AIP) ginger, zest of lemon.
- Put arrowroot flour and water in a cup and stir to make an egg replacer.
- Add to the batter mixture
- Bake at 170°C/ 338°F for 50 minutes
- Take out of the oven and let the cake cool before frosting.
- Then make the frosting by mashing the banana and add all ingredients for frosting into the bowl. It should come together by mashing the dry ingredients into the wet ingredients. Use a hand blend to blend it all together.
- Spread over the top of the cake.
- Sprinkle extra cinnamon over the top.
Nutrition
Calories: 271.207kcal | Carbohydrates: 22.788g | Protein: 1.881g | Fat: 19.551g | Saturated Fat: 8.813g | Polyunsaturated Fat: 1.663g | Monounsaturated Fat: 8.746g | Trans Fat: 0.02g | Cholesterol: 0.02mg | Sodium: 119.972mg | Potassium: 162.861mg | Fiber: 2.042g | Sugar: 4.623g | Vitamin A: 9.879IU | Vitamin C: 3.859mg | Calcium: 49.164mg | Iron: 1.54mg
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