Dairy Free
Gluten & Grain Free
Serves: 8-10
Prep time: 20 mins
Cooking time: 30 mins
Ingredients
- 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
- FROSTING
- 2 cans chilled coconut milk/cream
- 3-6 stevia drops
- 1 tsp vanilla extract
- Chopped walnuts, optional
Method
-
- 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.
Notes
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.
