A gluten-free banana and blueberry tray cake to sweeten your week

This flavour-filled sweet treat will get you through the 3pm slump, but minus the guilt. 

When the clock strikes 3PM (or sometimes, even earlier!) it’s hard to avoid those sweet treats to help you pick you up out of that mid-afternoon energy slump. Which is why it’s can be a saving grace if you have something sweet but also healthy on-hand to snack on instead.

This fruit-filled, gluten-free tray cake recipe – which ingeniously uses cauliflower flour so you get a secret serve of veggies whilst side-stepping the tummy-troubles that wheat flour often causes – is one to try once, then keep on repeat.


1 ½ cups of mashed over-ripe banana (about 4 bananas)

¼ cup of milk

1/2 cup maple syrup, plus extra for glazing the top

1 cup vegetable or coconut oil

2 tggs lightly beaten

1 tbspn canilla extract

1 tbspn ground cinnamon

2 cups heaped (290gm) PomPom Paddock Cauliflower Flour Mix

3 tspn baking powder

1 cup blueberries (you can use any berries fresh or frozen)


1. Preheat oven to 160°C. Lightly grease a 20cm x 30cm slice tin, and line with non-stick baking paper.

2. Place the bananas in a bowl then mash them with a fork. Then add the milk, maple syrup, oil, eggs, vanilla and cinnamon. Mix to combine and allow to stand for 15 minutes.

3. Add the Cauliflower flour mix and baking powder and mix to combine.

4. Pour into the prepared tin and sprinkle with blueberries.

5. Bake for 45 minutes. Allow to cool in the tin on a wire rack for 10 minutes. Then turn it out on to a cooling rack. Use a pastry brush to glaze the top of the cake with the extra maple syrup.