Recipe : Coaches Cake

Birthday cake. special occasion cake – or just because cake – look no further! This version of Hummingbird cake ( minus the pineapple ) is a cross between carrot and banana cake! Soo irresistible – the usual recipe is full of sugar and wheat flour – this alternative is full of seeds and nuts and none of those other NASTIES!

Cake

2 free range eggs lightly whisked

1/3 cup maple syrup (I use Queens sugar free maple flavoured syrup)

1/2 cup melted coconut oil

2 ripe bananas mashed

1 cup coarsely grated carrot

1/3 cup coconut flour

1/3 cup almond meal

1/2 cup arrowroot

1 tsp bicarb soda

1 tsp mixed spice

1/3 cup chopped walnuts

1/4 cup mixed seeds (poppy, sunflower, pepita)

Frosting

1/2 cup chilled coconut cream ( I leave a can of coconut cream in the fridge overnight, then scoop out the top hardened cream)

2 tsp maple syrup

1 tblsp finely grated lemon zest

1 tblsp lemon juice

> Place all frosting ingredients in bowl and whisk until smooth.  

Cake Method

> Preheat oven to 200deg / 180deg fan forced, line and grease 18cm round cake pan. > Whisk together well eggs, syrup, oil, bananas and carrot > Combine the rest of the dry ingredients in a bowl and mix well. > Fold through wet to dry mix until well combined. If too thick, gradually add almond milk until consistency is smoother. > Pour into prepared cake tin. > Bake for 30-35mins or until brown with skewer inserted and removed clean. > Cool in pan. > Transfer to serving plate and spread with lemon frosting, garnish with extra walnuts. DEVOUR! (try and only have 1 piece)