The other day I promised a cake recipe. This recipe is gluten-free and cane sugar free. This recipe inspired me, and I used palm sugar and coconut cream in place of the sugar and cream cheese. I prefer the rich caramel flavour of palm sugar to cane sugar and it doesn’t make my teeth scream like white sugar. For a quick introduction to palm sugar you should read this.
You will need:
- 1 1/2 cups oat flour* (GF)
- 1/2 teaspoon baking soda (GF)
- 1/2 teaspoon baking powder (GF)
- 1/8 teaspoon sea salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup palm sugar
- 1/4 cup coconut oil
- 1/2 cup unsweetened apple sauce
- 2 eggs
- 1/2 of a vanilla bean, seeds scraped out or 2 teaspoons vanilla extract
- 2 large bananas
- 1/2 cup unsweetened shredded coconutFor the frosting
- 1 cup coconut cream**
- 2 tablespoons raw honey
Preheat oven to 350°F. Oil two 8 inch round cake pans with coconut oil and set aside.
In a large bowl, combine all the dry ingredients except for the sugar. Set aside.
In a your blender add the oil, eggs, vanilla, bananas, applesauce and sugar. Puree. Slowly incorporate the dry ingredients into the wet until just combined. stir in the shredded coconut.
Pour the batter into your greased cake pans and bake for about 25 minutes or until toothpick comes out clean when inserted Cool completely.
To make the frosting, whip the coconut cream and honey an electric mixer until creamy. Spread half of the frosting on one of the cakes. Smooth out and place the other cake on top. Using a piping bag, pipe the remaining frosting on top of the cake.
*I buy gluten-free oats and process them in a coffee grinder to make oat flour.
** Place a can of full fat coconut milk in the fridge. Scoop off the thick cream and save the coconut water for making smoothies.