Paleo Festive Spiced Snack Cake

Makes 1 loaf tin, 8 squares

A little bit of a spiced cake never hurt anybody! Sometimes, too much dried fruit overpowers the flavour (not to mention the high amount of sugar!), so I have dialled it back in my version. You will want to eat this cake on every occasion (the best part is you don’t feel sluggish after eating it!)

As you probably know by now, I’m a BIG fan of one-bowl recipes, so this creation is easily one of my favourites already! Feel free to get creative and add what you enjoy to the recipe!

Ingredients

2 small eggs

1 ripe banana mashed

2 Tbsp smooth nut butter/tahini

1 Tbsp melted oil/butter

1/2 C dried fruit mix (I love a version with not too much-added sugar or additives)

2/3 C almond flour

1/3 C coconut flour

1/2 + 2 Tbsp C water/non-dairy milk (could use Orange Juice for a more intense flavour )

1/4 C granulated sugar of choice

1 tsp baking powder

1/2 tsp ground ginger

1/2 tsp mixed spice

1 tsp ground cinnamon

Method

Mix eggs, banana, nut butter and oil till a smooth consistency. Add in the rest of the ingredients and combine well (so you only need to dirty one bowl!). It should end up as a thick mixture, ideally a thick muffin-like batter. (Add another Tbsp of milk if needed). Scoop into a lined loaf tin, spread out the batter and bake for 20 -25 minutes at 180 C, until the top is golden and a knife comes out clean. Let cool before adding any icing (I love a drizzle of coconut butter), slice and keep airtight! These keep well in the freezer, just warm in the microwave before serving.