All the flavors of the popular ice cream treat in cake form! Plus it's gluten free, dairy free, grain free with an egg free option!
Ingredients: 1 1/4 cup almond flour 3/4 cup cassava flour 1/2 cup tapioca starch 4 tsp baking powder 1 tsp baking soda 1/2 tsp sea salt 1/2 cup coconut sugar 1/4 cup honey 1/2 cup palm shortening or butter 2 tsp vanilla 3 eggs (*see egg sub. below*) 3/4 cup almond or coconut milk 1 large banana (chopped and slightly mashed) 1/2 cup diced cherries (fresh or canned) 1/2 cup walnuts, chopped
Fresh raspberry preserves (recipe here)
Chocolate Sauce *see below*
Whipped Coconut Cream *see below*
Additional Chopped Walnuts, if desired
Instructions:In a mixing bowl, cream together shortening or butter, sugar and honey until smooth. Add in vanilla and eggs or egg substitutes and beat for an additional 2 minutes until light and fluffy.
Add in almond flour, cassava flour, tapioca starch, baking powder, baking soda and salt. Mix until just combined.
Add in milk and blend until smooth. Fold in bananas, cherries and chopped walnuts until combined.
Pour into two greased cake pans. Bake at 350F for about 30-35 minutes or until cooked through and slightly brown. Remove from oven and let cool on wire racks for about 15 minutes.
Place one cake on a serving dish. Spread a thin layer of preserves over cake. Top with remaining cake layer. Drizzle over chocolate sauce. Top with whipped coconut cream and walnut pieces as desired.
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