Almond butter cakes with whipped coconut and passionfruit icing

ingredients

• Almond butter cakes with whipped coconut and passionfruit icing

  • 1 large ripe banana
  • 2 free-range eggs
  • 2/3 cup almond butter
  • 1 teaspoon baking soda
  • 1 tablespoon apple cider vinegar
  • 425 millilitre coconut cream, left in fridge overnight so it seperates
  • 2 tablespoon honey
  • 2 1/2 tablespoon passionfruit pulp, plus extra for decorating
  • fresh fruit, for topping (optional)

method

• Almond butter cakes with whipped coconut and passionfruit icing

  • 1

    Preheat oven to 160°C fanbake. Line 6 muffin holes with muffin cases.

  • 2

    Place banana, eggs, almond butter, baking soda and vinegar in a food processor and process until a smooth batter is achieved. Divide mixture between muffin cases and bake in the oven for 25 minutes, or until an inserted skewer comes out clean. Leave in the muffin tin to cool completely.

  • 3

    When you remove the coconut cream from the fridge, be careful not to shake or tilt the can as you only want to use the thickest part of the coconut cream, which has now risen to the top.

  • 4

    Carefully open the can and scoop the thickened cream into a mixing bowl (this should be about half the contents of the can). Reserve remaining liquid for another use, such as for a smoothie.

  • 5

    Add the honey and passionfruit pulp, then beat well with an electric beater for 2-3 minutes or until the cream is lovely and thick and slightly fluffy.

  • 6

    Spread the coconut cream frosting on the top of each cake, then finish with a dollop of passionfruit pulp and a couple of slices of fresh fruit, if using.