This grain-free, gluten-free and sugar-free Easter cake will be the hit at any brunch you go to this weekend. Made with only whole ingredients that feed your body all of the good stuff, you can make this tasty breakfast a part of your regular routine. Plus, your friends will love it too!
What You Need ::
2 ripe bananas (smashed)
5 eggs
1/3 cup coconut flour (I like Coconut Secret)
1 TBSP cinnamon
1 TBSP vanilla extract
1 TBSP raw honey
1 TBSP coconut oil
Toppings ::
Almond butter
1/2 cup raspberries
1-2 TBSP raw honey
Instructions ::
Preheat oven to 425 and place cast iron pan in oven to heat
Meanwhile, in a mixer or food processor, mash bananas until smooth
Add in eggs, cinnamon, honey and vanilla and mix until ingredients are evenly distributed throughout batter. Then, slowly add in coconut flour
Once batter is completely mixed, remove cast iron pan from oven and add coconut oil so that it coats the pan thoroughly
Pour batter into pan and place back in the oven for 15 minutes
While the cake is baking, mash up raspberries with a fork to create a chunky jelly
Once cake has cooked, remove from oven and let cool
Add jelly to the top of the cake and then sprinkle small dollops of almond butter and honey.
Enjoy!
XO Darby