| Servings |
pieces
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Ingredients
Cake
- 3/4 cup coconut flour sifted
- 3/4 cup Arrowroot flour sifted
- 2 tsp baking powder gluten free if required
- pinch of salt
- 4 eggs or use 1.3 cups of apple sauce to make it egg free
- 1/4 cup honey or maple syrup or rice malt syrup
- 3/4 cup coconut milk
- 1/4 cup coconut oil melted
- 1 tsp vanilla extract
- 2/3 cup blueberries fresh or frozen
Cinnamon Swirl
- 3 tbsp coconut oil melted
- 3 tbsp maple syrup
- 2 tsp cinnamon
- 3 tbsp LSA
- 3 tbsp flaked almonds
Ingredients
Cake
Cinnamon Swirl
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Instructions
- Preheat oven to 180C and line a 20cm x 20cm tin with baking paper.
- Add all of the cake ingredients (except for the blueberries) to a blender and mix until you have a thick but smooth batter.
- Fold through the berries.
- Mix all of the cinnamon swirl ingredients together in a separate bowl.
- Pour half of the batter into the cake tin and smooth the top.
- Add half of the swirl mixture and smooth the top again.
- Pour the other half of the batter into the cake tin then add blobs of the remaining swirl mixture. Make a marble pattern on the top using a butter knife.
- Place in the oven for 30-40 minutes or until the centre of the cake springs back when touched.
- Allow to cool for 20 minutes before slicing into 12 pieces.
Recipe Notes
200 calories per serve.