About the Recipe
This naturally sweet, gluten free beauty is made with whole food ingredients—think oat flour, almond meal, coconut oil, and juicy mango blended right into the batter. Finished with bursts of raspberry and a hint of cinnamon, it’s the kind of nourishing treat that feels like sunshine on a plate.
Oh—and if mango’s not your thing, swap it for fresh or tinned plum or apricots for a delicious twist!
Ingredients
¾ cup wheat free oat flour (place oats in a blender until a powder is created)
¼ cup tapioca flour
1 ½ tsp baking powder
1/3 cup almond meal
1/2 cup coconut sugar
1 tsp baking/bicarb soda
1/2 tsp ground cinnamon
1/2 cup shredded coconut
1/2 cup coconut oil, melted
2 tbsp almond milk
1 egg
1 tbsp vanilla bean paste
1 cup tinned mango, or fresh
1/3 cup raspberries, fresh or frozen
Preparation
Step 1
Preheat oven to 180ºC. Grease a cake tin with extra virgin olive oil.
Step 2
In a large bowl, combine oat flour, tapioca starch, baking powder, almond meal, coconut sugar, bicarbonate soda, cinnamon, coconut oil and mix to combine.
Step 3
Now add, almond milk, egg and vanilla. Mix well to combine.
Step 4
Gently gold in the shredded coconut, mango and raspberries.
Step 5
Pour the batter into your prepared cake tin. Place in the oven for 55 minutes - 1 hour or until the skewer comes out of the centre clean.
Step 6
Remove and allow to slightly cool down before slicing.
Enjoy 💕