Step 1

Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper and grease it with coconut oil.

Step 2

In a large bowl, mix together the dry ingredients: white rice flour, brown rice flour, tigernut flour, tapioca, and baking powder.

Step 3

Melt coconut cream over low heat in a medium pot. Stir until smooth. Let it cool down a bit.  Once the coconut cream has cooled down a bit, blend it with 80 ml rice milk and 100 g banana.

Step 4

Pour the blended banana mixture over the dry ingredients, add agave syrup, and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.

Step 5

Gently fold in fresh blueberries.

Step 6

Pour the batter into the prepared cake tin and bake for approx. 40-42 minutes.

Step 7

Remove from the oven and let it cool down.

Step 8

Lightly dust it with powdered sugar or powdered xylitol and decorate with blueberries.