1 1/2cupWhole wheat flour(Spelt Flour as a low gluten alternative)
1tspGround cinnamon(or more to taste)
3tbspChia seeds(mixed with 9 tablespoons of water to make a gel)
1/2cupCanned crushed pineapple(with juice)
1CupMonk fruit sweetener
2CupOrganic coconutfinely desiccated
In a large mixing bowl, combine all dry ingredients.
Make a well in the centre and add in remailing ingredients.
Mix well using an electric mixer on medium speed.
Lightly grease and line an 8inch round cake tin with non-stick baking paper. Pour in the cake batter and bake in oven for 30-35 minutes or until toothpick-test done*.
Remove from the oven and allow to stand until cooled before transferring to a wire rack.
Once cake is completely cooled, ice with the frosting and decorate as you wish with all things Easter.
Mix the monk fruit sweetener, coconut oil and coconut milk in a small to medium size saucepan and boil until thick (approximately 6 minutes). Be very careful it doesn’t get too hot and burn on the bottom, you must continue to stir constantly.
Add in the finely desiccated coconut and vanilla, mix through.
Remove from heat and allow to cool slightly, (not too much as you still want it to be a little runny to ice the cake).
Spread over the cake and allow to cool to set. Decorate if you wish with all your favourite Easter themed decorations.
*insert toothpick into centre of cake. If it comes out clean, the cake is done.