Flourless Pecan Cake (GF, DF)

I'm so excited - I've come up with a really yummy version of my favourite flourless nut cake, and it's completely dairy free and gluten free and naturally sweetened... and very moist and delicious too!!! I've given it the ultimate taste test - I took it to a church supper and gave some to the teenage boys - they are VERY suspicious of anything 'healthy' - especially if it is dairy-free, gluten free and contains no refined sugar. They actually came back for seconds and thirds, and it dissapeared in no time! Afterwards I thought that was a pretty silly thing to do, because now they won't be so wary of my 'health food' and next time there won't be much left for the adults! :)

This is such an easy recipe if you have a Thermomix, or a very powerful blender - you just chuck it all in and blend it up! No mucking around with separating eggs, grinding up sugar, scraping out vanilla beans... a simple, idiot-proof recipe.

BTW, see my original recipe here, as well as some variations such as hazelnut chocolate/coffee cake.

Isn't that a lovely texture?

Okay, enough rambling... here it is!

Place all the ingredients in the Thermomix bowl (or in a powerful blender), and blend on speed 9 for 20 seconds (or until well-blended), scraping down sides if needed:

- 170g raw pecans

- 60g dates

- 60g Rapadura

- 100g coconut cream (just scoop off the thickest cream from the top of the tin of coconut cream, or make your own - it should be thick like thickened dairy cream)

- 1 whole vanilla bean, snipped into 3cm pieces (or use 1 tsp of vanilla extract)

- 4 large eggs

- 1/4 tsp fine sea salt

- 1 Tblspn arrowroot flour (or gf cornflour/cornstarch)

- 1 tspn gf baking powder

Tip into lined, 20cm round cake tin, and bake for about 40 minutes at 180 degrees, or until knife inserted in centre comes out clean.

Drizzle with pure maple syrup while still warm. Enjoy!