This cake is really easy to make and my kids love it. It’s great to slice up and pack for snacks while at sport, perfect with a cup of tea or even for breakfast on its own. It’s protein packed and very filling. A vegetarian recipe today as it does has eggs. One of these days I will try it with chia or flax eggs and see how it comes out but for now this is my vegetarian and SIBO friendly cake recipe.

6 eggs

3/4 cup coconut sugar

8 tbsp butter, melted and cooled

3 tbsp coconut milk

1 tbsp lemon juice

1 tbsp vanilla extract

4 1/2 cups blanched almond flour

2 tbsp coconut flour

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1. Preheat oven to 350f/180c
2. Place eggs and sugar in a bowl and blend on medium speed with a hand blender for 4-5 minutes.
3. Add vanilla, coconut milk, cooled butter and lemon juice. Blend again on medium speed until incorporated.
4. Add dry ingredients and fold through with rubber spatula until mixed completely.
5. Butter or oil a bundt pan and then add batter to pan.
6. Bake for 45-55 minutes.
7. Cool for 10 minutes and then turn out. This is wonderful served warm with a cup of tea or coffee.