This cake is one of my all time favourites. It is made using my blend of gluten free flour from Monica's Mixes. It is topped with whipped coconut cream, vanilla and lime zest. This cake keeps very well for up to a week.
20g golden flax meal
125g raw sugar
100g Monica’s mixes gluten free flour
75g raw almond meal
2 teaspoon baking powder
½ tsp salt
60g lime juice
1 tablespoon lime zest
1 tsp vanilla extract (optional)
Mix the flax meal with the water and set aside for 10 minutes to gel.
Place the sugar, polenta, flour, almond meal, baking powder and salt into a high speed blender and blend for 1-2 minutes.
Whisk the lime juice with the zest into the flax gel.
Combine the wet ingredients with the dry ingredients. Mix well and transfer batter to an 18cm cake tin lined with baking paper.
Bake in a 160 oven for 30-35 minutes.