I am so happy with how this recipe has turned out. This cake is so moist and fluffy, which is often quite hard to achieve when using gluten-free flours. It is fruit, sweet, moist and most important of all… delicious!
Pineapple and Banana Gluten-Free Cake
- 190g gluten-free self-raising flour
- 20g gluten-free oats
- 140g stevia
- 1 tsp baking powder
- 1 tsp sea salt
- 100g butter (melted)
- 3 ripe banana
- 180g pineapple
- 5 eggs
Begin by pre-heating the oven to 180C degrees.
Using a large mixing bowl, throw in the gluten-free flour, oats, stevia, baking powder and sea salt and whisk to mix the dry ingredients together.
In two separate bowls, separate the eggs whites and the egg yolks, whisk the egg whites until smooth and fluffy.
Place 2 bananas and the pineapple into the cup of your Ninja Kitchen system and blend until both fruits turn into a smoothie.
Pour in the egg yolks, melted butter, and the pineapple and banana smoothie, and whisk together.
Throw in the whisked egg whites and fold, by stirring the eggs whites in the same direction.
Place the cake batter into a prepared cake tin and place in the oven to bake for 45-50 or until all baked through.
Remove from the oven and allow it to cool for 15-25 minutes before removing it from the baking tin, then place on a wire rack to cool further.
Serve with your favourite ice-cream and toasted almond flakes.