Drizzled with sweet, lemony icing, this gluten-free cake is moist and delicious. It's also incredibly versatile; check out the tips section for the nut-free version.
1.Preheat oven to moderately slow, 160°C. Lightly grease and line a 23cm round springform pan with baking paper.
2.In a medium bowl, using an electric mixer, beat eggs and sugar together until frothy. Stir in oil and vanilla.
3.In a large bowl. sift flour and cinnamon together. Stir in almond meal. Fold egg mixture into dry ingredients. Lightly fold banana and carrot through.
4.Pour mixture into pan. Bake 30-35 minutes. until cooked when tested. Transfer to wire rack to cool completely.
Icing
5.Sift icing sugar into a small bowl. Stir in lemon juice until smooth. Drizzle over cooled cake. Serve sliced into wedges.
For a nut-free version of this cake, replace the almond meal with buckwheat flour, millet flour or quinoa flour (which is available from health food shops).
Note
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