Dairy Free

Gluten & Grain Free

Serves: 8-10

Prep time: 20 mins

Cooking time: 30 mins


  • 3/4 cup pineapple pieces
  • 1/3 cup melted coconut oil
  • 2 cups almond flour
  • 2 tbsp coconut flour
  • 1/2 cup arrowroot
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • Small pinch nutmeg
  • Pinch pink rock salt
  • 1/2 cup rice malt syrup
  • 1/4 cup coconut flakes
  • 3 eggs (not chilled)
  • 2 large bananas, mashed
  • 1 1/2 tsp vanilla extract
  • 2 cans chilled coconut milk/cream
  • 3-6 stevia drops
  • 1 tsp vanilla extract
  • Chopped walnuts, optional


    • Blend pineapple pieces until smooth, and liquified.
    • Preheat oven to 180ºC and line the base of two x 20cm cake tins with baking paper.
    • Sift all flours, arrowroot, baking soda, cinnamon, nutmeg and salt into a large bowl.
    • Stir well and add pineapple puree and coconut oil, and mix well.
    • Add the remainder of the cake ingredients and stir to combine.
    • Pour batter equally into the cake tins, and tap cake tins onto the bench.
    • Bake for 30 minutes, or until a skewer comes out clean.
    • When cool, spread coconut cream between layers and over the top and sides.
    • Decorate with walnuts or pecans (optional, avoid allergies).
    • Frosting: Take cream only from the chilled cans, and add to other ingredients.
    • Beat gently, increasing speed slowly, until the right texture is achieved.
    • Use a whipping attachment or beaters, NOT a food processor.


Chill the bowl and beaters with the coconut milk/cream overnight as the process must remain chilled.

Avoid coconut milk/cream with too many additives as they may affect thickening.

Guar gum helps the thickening if it is already in the cans of coconut milk/cream.


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