| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
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Ingredients
- 1 cup gluten free self raising flour
- 1 cup almond meal
- 1 tsp cinnamon
- 1 tsp cardamom
- 1 1/2 cup coconut sugar
- 2/3 cup desiccated coconut
- 1 tsp lemon zest
- 1 can crushed pineapple in juice drained
- 1 ripe banana mashed
- 4 eggs beaten
- 1/2 cup coconut oil melted
- 100 g light cream cheese
- 1/4 cup icing sugar
- 2 tsp lemon juice
- 1/2 cup walnuts chopped
Ingredients
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Instructions
- Preheat oven to 160C and line a round cake tin with baking paper.
- Mix dry ingredients together in a large bowl including flour, almond meal, cinnamon, cardamom, coconut sugar, coconut and lemon zest.
- Add crushed pineapple, mashed banana, eggs and melted coconut oil and mix together until combined.
- Pour cake mix into the prepared tin and bake for 45 minutes or until a skewer comes out clean.
- Once the cake is cooled, prepare icing by beating cream cheese, icing sugar and lemon juice until smooth. Spread over cooled cake and top with chopped walnuts.
- Slice into 12 pieces. One piece is one serve.
Recipe Notes
One serve is 372 calories