Banana cake with zesty coconut lemon icing

If there is one treat that I absolutely love it is banana cake. However, being sugar free and gluten free there aren't many options. I was playing around in the kitchen the other day and made this incredibly delicious banana cake! It is sugar free, gluten free and there is also a vegan option! This is honestly my favourite recipe that I have ever made so I really hope you enjoy it as much as I do!

Ingredients:

Banana cake:

• 1 1/2 cup almond meal

• 1/2 cup tapioca flour

• 3/4 cup buckwheat flour

• 1tsp cinnamon

• 1tsp baking powder

• 1/4 teaspoon salt

• 3 small bananas or 2 1/2 large bananas

• 8 dates, pitted and chopped finely

• 1/3 cup coconut oil, melted

• 1/2 rice malt syrup

• 1 egg (vegan option: 2tbs flaxseeds mixed with 6tbs water)

• 1tsp vanilla extract

• 2tbs coconut sugar

Zesty lemon and coconut icing:

• 1tbs rice malt syrup

• The juice of 1/2 a lemon

• A can of coconut cream, placed in the fridge overnight

Method:

1. Preheat the oven to 180°C and line a rectangle cake tin ( about 27.6cm x 14cm x 6.5cm) with baking paper.

2. Measure the almond meal, tapioca flour, buckwheat flour, cinnamon, baking powder, salt, dates and coconut sugar into a medium bowl and mix with a spoon.

3. In a seperate bowl, crack the egg and whisk it.

4. Then mix in the banana, coconut oil, rice malt syrup and vanilla extract and whisk until smooth.

5. Make a well in the centre of the dry ingredients and slowly pour in the wet ingredients.

6. Mix until just combined then pour the combined mixture into your prepared cake tin.

7. Place the cake tin into the oven and cook for 15-20 minutes or until golden brown on top.

8. Once the cake is done allow it to cool.

9. To make the icing scoop the coconut cream out of the top of the can. Putting the can in the fridge works to separate the cream from the liquid so make sure not to scoop any of the coconut water into the bowl!

10. Whip the cream using a whisk or mixer until stiff peaks are formed

11. Add in the lemon juice and rice malt syrup slowly and continue to beat the mixture until it is fully combined. Then put the icing into the fridge to set whilst the cake cools.

12. Allow the cake to cool completely before icing. You can sprinkle some lemon zest over the top for some decoration if you'd like.