Banana and Yoghurt Cake
This cakes makes the perfect gluten free tea time treat. The yogurt gives the cake a gorgeous moist texture, with a protein hit from the ground almonds. Vanilla has a natural delicious sweetness so we are able to keep the sugar content to a minimum.
Prep time 10, Cooking time 35 mins, Total cooking time 45 mins
200g ground almonds
2 tsp baking powder (gluten free if required)
120g The Collective Dairy Banana and Vanilla yoghurt
80g light muscovado or coconut sugar
60g melted coconut oil
1 tsp vanilla extract or vanilla bean paste
1 banana, sliced, for the topping
Preheat the oven to 170 degrees celsius for a fan assisted (190, Gas mark 5)
Grease the sides and base of the cake tin and line with greaseproof paper
Place the ground almonds and baking powder in a large mixing bowl. In another bowl, combine the melted coconut oil, yoghurt, eggs, sugar and vanilla. Sprinkle the dry ingredients over the top of the wet and combine everything together well.Transfer the batter to the pan, using a spatula to spread it evenly.
Sprinkle over the desiccated coconut and top with the sliced banana pieces.
Place on a rack in the middle of your preheated oven and bake for 35 minutes (or until the cake is golden and a skewer comes out clean).