This lovely moist cake is gluten, dairy and sugar free. Bananas and dried figs are the only sweeteners needed!
Put the following into a heavy duty blender, like the vitamix:
5 – 6 bulbs of fresh arrowroot (can be replaced by 1 1/2 Tbs extra coconut flour)
1 Tbs coconut flour
2 handfuls of desiccated coconut
6 eggs
8 – 10 dried figs
8 – 10 ripe bananas
Blend on pulse and make sure the mix draws down properly. Blend until the consistency is smooth.
Pour the mix into a greased large cake tin, mine are rectangular. Sprinkle some desiccated coconut on top and bake in 160 C oven until firm and springy in the centre and slightly brown on the edges. Makes about 16 serves. If arrowroot is replaced with coconut flour the cake will be a bit less moist, but still very yummy!
©2014 Zaia at wholefoodcookery.com – banana, arrowroot and coconut cake, gluten free, vegetarian, sugar free, paleo, primal.
Author: Permeco Inc.
Not for profit organisation and charity based in Queensland, Australia, focusing on permaculture education and environmental research. Please note that all articles and recipes written under this label on this website prior to 2025 are written and copyrighted by Willa Sevenstern (previously known as Zaia Kendall).