Sugar and Gluten Free Raspberry Cake


1/2 banana
1 egg
2tblsp oats
1tblsp sweetener (sucralose or aspartame and acesulfame-K)
30g mix of ground and flaked almonds (I used half and half)
1/4tsp baking powder

Flaked almonds

Preheat the oven to 175oc.

Grease a small (12cm/5inch diameter) cake tin.
Mash the banana in a mixing bowl. Add the remaining ingredients and mix well.
Pour into the cake tin and spread the raspberries (mashed to a pulp or sliced) and flaked almonds on top.

Bake in the middle of the oven for approximately 20 minutes, check with a stick that the cake is cooked all the way through.
Remove the cake from the tin and enjoy!


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