Recipe

Banana almond cake

Drizzled with sweet, lemony icing, this gluten-free cake is moist and delicious. It's also incredibly versatile; check out the tips section for the nut-free version.

  • 20 mins preparation
  • 35 mins cooking
  • Serves 8
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Ingredients

Icing
  • 1 cup pure icing sugar
  • 1 1/2 tablespoon lemon juice
Banana almond cake
  • 3 eggs
  • 1/2 cup brown sugar
  • 1/2 cup canola oil
  • 2 teaspoon vanilla extract
  • 1 1/2 cup gluten-free self-raising flour
  • 1 teaspoon ground cinnamon
  • 1/2 cup almond meal
  • 2 ripe bananas, mashed
  • 1 carrot, peeled, finely grated

Method

Banana almond cake
  • 1
    Preheat oven to moderately slow, 160°C. Lightly grease and line a 23cm round springform pan with baking paper.
  • 2
    In a medium bowl, using an electric mixer, beat eggs and sugar together until frothy. Stir in oil and vanilla.
  • 3
    In a large bowl. sift flour and cinnamon together. Stir in almond meal. Fold egg mixture into dry ingredients. Lightly fold banana and carrot through.
  • 4
    Pour mixture into pan. Bake 30-35 minutes. until cooked when tested. Transfer to wire rack to cool completely.
Icing
  • 5
    Sift icing sugar into a small bowl. Stir in lemon juice until smooth. Drizzle over cooled cake. Serve sliced into wedges.

Notes

For a nut-free version of this cake, replace the almond meal with buckwheat flour, millet flour or quinoa flour (which is available from health food shops).

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