Dairy Free

Gluten & Grain Free

This delicious cake has an amazing crumble on top, and is perfect with your coffee!

Serves: 10-12

Prep time: 15 mins

Cooking time: 40-45 mins

Ingredients

  • CAKE
  • 6 eggs
  • ½ cup cooked, mashed zucchini
  • 2 tbsp rice malt syrup, or honey
  • 3 tbsp coconut oil
  • 2 tsp vanilla extract
  • ¾ cup coconut flour
  • 2 tbsp vanilla protein powder (see note)
  • 2 tsp baking soda
  • 1 tbsp cinnamon
  • pinch pink salt
  • TOPPING
  • 1 cup chopped pecan nuts
  • ½ cup ground almonds
  • 1 tsp cinnamon
  • 2 tbsp rice malt syrup
  • 3 tbsp coconut oil
  • 2 chopped dried figs

Method

  • Preset oven to 180°C (350°F) and line  20cm x 20cm ovenproof dish.
  • In a bowl, beat eggs, zucchini, rice malt syrup, coconut oil and vanilla until smooth.
  • In a separate bowl, mix coconut flour, protein powder, baking soda, cinnamon and salt.
  • Add wet to dry ingredients and mix well to combine.
  • Spread into baking dish evenly.
  • Combine all topping ingredients and mix well.
  • Spread evenly over the cake mixture, but do not smooth top.
  • Bake in prepared 40-45 minutes until cooked and top browning.
  • Cool on wire rack.

Notes

I use Nutra Organics, Clean Protein, Exotic Vanilla which gives a lovely taste to the cake, as well as boosting my protein intake.


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