I was given the challenge to make a low in gluten, nut free, dairy free, refined sugar free cake and this is what I came up with. This healthy cake is so easy to make, no electric mixer, or baking skills required. The recipe also works well as a loaf or muffins and you can easily substitute the spelt flour with almond meal to make it gluten free.
Banana Raspberry Cake
INGREDIENTS
4 medium bananas, mashed
2 cups spelt flour
1 cup desiccated coconut
2 teaspoon cinnamon
2 teaspoon gluten free baking powder
6 eggs, free range
1/2 cup extra virgin olive oil
1/2 cup rapadura sugar (add a little more for a sweeter cake)
11/2 cups frozen or fresh raspberries
Raspberry Syrup
11/2 cups frozen or fresh raspberries
1/4 cup rice malt syrup
2 tablespoons water
METHOD
Preheat oven to 180°C.
In a large bowl, combine eggs, mashed banana, olive oil and rapadura sugar.
Add spelt flour, desiccated coconut, cinnamon and baking powder. Stir thoroughly and then fold through raspberries.
Pour into a round cake tin lined with baking paper and bake for 35-40 minutes or until it passes the skewer test.
To make the syrup, on the stove in a medium bowl combine the raspberries, rice malt syrup and water, bring to boil.
Allow to cool before removing from the cake from the tin. Poor the cooled syrup over the cake to serve.
TIP: Serve with coconut yoghurt. Yum!