Banana and blueberry cake

Serves 8 Prep 15 mins Cook 55 mins

80g solidified coconut oil 40g (1/4 cup) coconut sugar 1 small lemon, rind finely grated, juiced 1 tsp vanilla extract 3 eggs 35g (1/4 cup) coconut flour 2 small bananas 85g (3/4 cup) almond meal 2 1/2 tbsp arrowroot (tapioca flour) 2 tsp gluten-free baking powder 125ml (1/2 cup) light coconut milk 75g (1/2 cup) frozen blueberries, thawed on paper towel Rice malt syrup, to drizzle (optional)

Step 1

Preheat the oven to 180C/160C fan forced. Grease base and side of a 19.5cm (base measurement) springform cake pan and line with baking paper.

Step 2

Use electric beaters to beat the coconut oil, sugar, lemon rind and vanilla in a bowl until pale and creamy. Beat in 1 egg and 1 tbs of the coconut flour. Repeat with the remaining eggs and coconut flour until combined (mixture may curdle slightly).

Step 3

Thinly slice half a banana. Drizzle with a little lemon juice to prevent discolouration. Set aside. Use a fork to mash the remaining banana.

Step 4

Add the almond meal, arrowroot, baking powder, coconut milk, mashed banana and 1 tbs lemon juice to coconut oil mixture. Stir until combined. Spoon into prepared pan and smooth the surface. Sprinkle with blueberries. Top with sliced banana. Bake for 50-55 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 5

Drizzle with rice malt syrup, if using.