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Five-Spice Raspberry & Banana Cake with Coconut Lemon Icing (Paleo, Grain-Free, Sugar-Free, Dairy-Free)
TANYA ZOUEV PHOTOGRAPHY19Ingredients
30Minutes
370Calories
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Ingredients
US|METRIC
12 SERVINGS
- 3/4 cup coconut flour
- 3/4 cup dessicated coconut
- 3/4 cup shredded coconut
- 3/4 cup coconut oil (melted)
- 3 eggs (lightly beaten)
- 1/2 cup honey (mild)
- 1/2 cup date (paste*)
- 2 tsp. baking powder
- 2 tsp. vanilla essence
- 1 tsp. Chinese 5 spice powder
- 2 bananas (very ripe, mashed with a fork)
- 1 cup raspberries (fresh or frozen)
- 1/2 cup coconut butter
- 1/2 lemon
- 1 Tbsp. maple syrup
- 1 tsp. lemon juice
- 2 Tbsp. water (tepid)
- 3 raspberries
- shredded coconut (a little extra, for scattering over the icing)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat23g115% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium135mg6% |
| Potassium300mg9% |
| Protein3g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate33g11% |
| Dietary Fiber5g20% |
| Sugars25g |
| Vitamin A2% |
| Vitamin C15% |
| Calcium8% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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