Banana and Blueberry Cassava Flour Cake

Banana and Blueberry Cassava Flour Cake

Enjoying those last warm days before winter comes can be some of the best days, why not make them even sweeter with a delicious slice of this Banana and Blueberry Cassava Flour Cake. 


  • 80g solidified coconut oil
  • 40g (1/4 cup) coconut sugar
  • 1 small lemon, rind finely grated, juiced
  • 1 tsp vanilla extract
  • 3 eggs
  • 2 small bananas
  • 85g (3/4 cup) almond meal
  • 2 1/2 tbsp arrowroot (tapioca flour)
  • 2 tsp gluten-free baking powder
  • 125ml (1/2 cup) light coconut milk
  • 75g (1/2 cup) frozen blueberries, thawed on paper towel
  • Rice malt syrup, to drizzle (optional)


  • Step 1:Preheat the oven to 180C/160C fan forced. Grease base and side of a 19.5cm (base measurement) springform cake pan and line with baking paper.
  • Step 2: Use electric beaters to beat the coconut oil, sugar, lemon rind and vanilla in a bowl until pale and creamy. Beat in 1 egg and 1 tbs of the cassava flour. Repeat with the remaining eggs and cassava flour until combined (mixture may curdle slightly).
  • Step 3:Thinly slice half a banana. Drizzle with a little lemon juice to prevent discolouration. Set aside. Use a fork to mash the remaining banana.
  • Step 4:Add the almond meal, arrowroot, baking powder, coconut milk, mashed banana and 1 tbs lemon juice to coconut oil mixture. Stir until combined. Spoon into prepared pan and smooth the surface. Sprinkle with blueberries. Top with sliced banana. Bake for 50-55 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Step 5: Drizzle with rice malt syrup, if using.

Enjoy this gorgeous recipe adapted from 

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