Serves: 12 slices
Prep time: 10 minutes
Bake time: 30 minutes
Tastes just like a cinnamon donut. This cake is super light and is served with a delicious ice cream like frosting
½ a cup of coconut milk or milk of choice
2 cups of gluten free self raising flour
2 tablespoons of vanilla extract
2 tablespoons of ground cinnamon
⅓ of a cup of melted coconut oil
¼ of a cup of maple syrup
½ a teaspoon of salt
Coconut cream icing:
1 can of coconut cream (this recipe just uses the thick layer)
1 teaspoon of vanilla extract
1 teaspoon of maple syrup
Preheat your oven to 190C fan forced and line a cake tin.
In a bowl, mix your flour, cinnamon and salt.
Add in your milk, vanilla extract, coconut oil and maple syrup and fold your mixture together. Don’t over mix.
Pour your cake batter into a cake tin.
Bake in the oven for 30 minutes or until an inserted knife comes out clean.
Let your cake cool whilst you create your icing.
Scoop out the thick layer of coconut cream and add it to a blender with your maple syrup and vanilla extract. Blend until fully combined. Then place in the fridge to cool.
Spread your coconut cream icing over your cake and top with some goji berries.
Cut up and enjoy!