Cooking with gluten-free flour is not quite the same as baking with a wheat-based one, often leading to quite crumbly results. This cake holds together very well and cuts beautifully into slices.
I also find that this cake freezes really well which is always a bonus as I love having a choice of cake in my freezer. To make a change, try adding a couple of heaped teaspoons of my frozen lemon granules to the mix along with the strawberries. They add an extra ‘zing’ to the flavour. Grated lemon zest would work as well.
As I dislike mashing bananas, I tend to blitz them in my Nutribullet along with the maple syrup, or honey. This makes the ‘wet’ mix nice and frothy.
2 cups gluten-free flour
1.5 teaspoons gluten-free baking powder
Good pinch of sea salt
1 teaspoon cinnamon, more if preferred
1 dessertspoon grass-fed butter, melted
2 large egg whites
2 teaspoons vanilla essence
¼ cup natural live yoghurt
3 small, or 2 medium ripe bananas, mashed
2 tablespoons honey or maple syrup
¼ cup almond milk
1 cup fresh strawberries, chopped into small pieces
4 tablespoons flaked almonds
Either line an 8” cake tin, or oil an 8” silicon one.
Mix together the flour, baking powder, cinnamon and salt.
Whisk together the melted butter, egg whites and vanilla essence with an electric beater (for ease) and then whisk in the mashed banana and syrup, milk and yoghurt. The mixture should be quite light and frothy.
Stir the wet mix into the flour until just incorporated (don’t over mix) and gently fold in the strawberries and almond flakes.
Bake at 350°F for about 50 minutes until a cocktail stick inserted into the middle comes out clean.
Leave in tin for a few minutes before turning out on to a wire rack to cool completely.
Store in an airtight container and use within a few days, or store in the fridge.
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.