This delicious gluten and dairy free cake is so easy to make and great with strawberries piled on top for any special day.


  • 3 cups blanched almond meal
  • ½ teaspoon bi carb
  • 3 medium size black bananas
  • 4 organic eggs
  • 2 tspns vanilla
  • tspn of cinnamon
  • ½ cup of  cold pressed olive oil
  • a pinch of sea salt
  • 2 blocks of dark 70% green and blacks chocolate ( 1 for the icing )
  • 3 tblsp cold pressed coconut oil  (for the icing )
  • rice syrup or your choice of sweetener 4tblsps for cake and 2 for the icing


Pre heat the oven to 180 degrees

In a high powered blender blend the eggs, bicarb, olive oil, vanilla, bananas and rice syrup or sweeter.

Place the almond meal and cinnamon in a large mixing bowl then pour in the banana, egg blend.

Mix thoroughly.

Roughly chop up 1 block of chocolate using a large flat knife so it is in a variety of shapes and sizes..not too big, some crumbly.

Fold into the mix.

Place in a 18 inch spring form round cake tin and bake for 40-45 mins.

Leave to completely cool before icing.

To ice

When your cake has cooled transfer it to a wide plate.

Melt the chocolate in a bowl over a saucepan of boiling water  or use a  double boiler. When melted add the coconut oil and sweetener. Thoroughly combine and cool to near room temp. Spread over cake and let drip down the sides. Put in the fridge for about half an hour before decorating with your favourite fruit and sprinkles of desiccated coconut.

Experience this and other great recipes at