This beautiful celebration cake is for those who want to have their cake and eat it too! It is so full of goodness and deliciousness and is also gluten-,dairy- and refined sugar-free. Perfect for a celebration!
1 ½ cups dried dates
1 cup coconut flour
1 cup desiccated coconut
1 ½ tsp baking soda
1 tsp cinnamon
½ tsp salt
4 ripe bananas, mashed
½ cup water
3 tbsp coconut oil, melted
2 tbsp apple cider vinegar
1 cup pineapple, chopped
1 cup coconut yoghurt (for icing)
Preheat the oven to 175°C. Line the bases of two round springform cake tins with baking paper and grease the sides.
In a food processor, whizz half of the dried dates with half of the coconut flour until they are finely ground. Add the remaning dates and coconut flour and whizz again until ground down and combined.
Add the coconut, baking soda, cinnamon and salt and combine in the food processor.
In a large bowl, whisk the eggs. Add the mashed bananas, water, coconut oil and apple cider vinegar and whisk until there are no lumps.
Slowly add the dry ingredients to the wet ingredients and combine with a fork. Add the pineapple and mix through.
Divide the cake mixture between the two cake tins and bake for 40 minutes or until a skewer inserted in the middle of each cake comes out clean. When cooked, remove from the oven and place on a cake rack to cool.
Once cooled, spread a layer of coconut yoghurt across the top of one of the cakes and place the second cake on top. Cover the rest of the cake with coconut yoghurt and serve.
Caralee Caldwell grew up in Whangarei but now lives on Australia’s Gold Coast with her husband and three children. A convert to healthy eating after battling with diets and food intolerances, Caralee launched her website realfoodpledge.com in 2013 and has written two cookbooks full of inspiring real food recipes.