Tag Archives: cake

Banana, Coconut, Lemon and Poppy seed cake (gluten, dairy and processed sugar free)

2014-06-20 19.15.00
A piece or two for morning tea!

This cake is made with real ingredients and as a result each of the flavours can be tasted when enjoying this cake. The fresh banana, lemon juice, lemon zest, organic shredded coconut and poppy seeds give this cake a lovely balance and depth of flavour which is extremely satisfying. When making this cake l used the base recipe that l have for all of my Paleo cakes and l was heading in the direction of a banana or lemon cake, when the idea came to combine them. I couldn’t resist adding poppy seeds as they go so well with lemon, and l adore coconut and the flavour is already in the cake from the organic coconut oil.

Place all of the dry ingredients  into a bowl and mix with a spoon:

2 cups of almond meal

1/4 cup of organic coconut flour

1/2 cup poppy seeds

1/2 cup organic shredded coconut

1 teaspoon bicarbonate of soda

 Place all of the wet ingredients into another bowl and mix gently until combined:

6 free range eggs

1/4 cup organic coconut oil gently melted

1/4 cup raw organic honey gently melted (organic honey is fine).

2 large bananas mashed with a fork

Lemon zest and juice. I used 4 small lemons but you could use 2 large ones. Grate the zest into the mix and add the lemon juice.

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The dry and wet ingredients combined.

Pour the wet ingredients into the bowl containing the dry ingredients and mix gently but thoroughly with a spoon.

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Ready for the oven!

Place the mix into a greased and lined loaf pan and cook in a 180 degree celsius oven until golden. Use your own visuals and experience with your oven to determine if your cake is cooked and when done gently turn onto a cake rack.

2014-06-20 19.02.05
Just out of the oven!

I have tried this cake warm, just out of the oven and cold the next day. The banana flavour is more intense in the cake when hot and l preferred it cold the next day for that reason. It is quite a dense cake and held together very well. You could ice it with your favourite mix if desired but l just left it plain as there was so much flavour already and it is a very moist cake.

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I cut this cake as soon as it was out of the oven and the smell was lovely.

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Walnut and Sweet Potato Cake

2014-05-10 17.32.38

A cake that is free of dairy, processed sugar and gluten!

I like to cook in bulk so that l don’t have to do any more cooking than l already do, and so that l have snacks in the freezer for the busy times. On the days l am working l grab a piece of this cake from the freezer and put it in my lunch box. There is also an apple and cinnamon cake on the website which l make as well. To make these cakes today l tripled the recipe, but the ingredients listed just make one cake. This is a firm cake with a sweet flavour. You can substitute the nuts with another kind or swap the sweet potato to something like pumpkin or carrot. This recipe cuts well and when the cake is cool l cut it with a serrated bread knife and wrap each piece individually with cling wrap and freeze. My husband has discovered how nice my cakes are and is also taking a piece to work each day which means that l am having to make them more often.

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2 cups organic almond meal (keep this in the fridge)

1/4 cup organic coconut flour

5 large eggs (700 grams) (These should also be kept in the fridge)

A generous 1/4 cup organic coconut oil

A generous 1/4 cup raw organic honey (or organic honey)

1 teaspoon organic cinnamon

1 teaspoon Bicarb Soda (Bob’s Red Mill Brandon is good)

1/2 cup walnuts (this measurement is when they are whole and not ground). Process these in the food processor until in small broken up pieces.

1 cup shredded sweet potato (This measure is the sweet potato loosely filling the cup)

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Place all of the dry ingredients in a bowl. Place the eggs in another bowl and whisk. In a saucepan warm up the coconut oil and honey until a liquid. Let cool. Add the liquid to the egg mix then add the shredded carrot and walnuts. Add this mix into the bowl with the dry ingredients and stir until combine.

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Place in a greased square or rectangular metal or glass baking dish which has the base lined with baking paper. I grease the inside of the baking dish with the organic coconut oil. Bake in a 180 Degree Celsius oven until the outside of the cake is golden and the middle firmish. Don’t let the cake burn but the outside will be quite darkish brown when done.

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This cake is lovely warm, but also freezes well. If you like it you can multiply the ingredients and make several as l did today so that they are on hand when needed. You can freeze them whole or in single slices as l do. It is surprising how lovely the organic coconut oil is in baked goods and the cake still has a sweetness to it even though it has only a small amount of honey in it.

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Banana and coconut cake (Paleo)

2014-01-24 17.15.37

A sweet treat.

I have seen a few versions of this cake and thought it sounded so delicious that l decided to make my own. It is a very soft and moist cake with a lovely coconut and banana flavour, as well a being gluten, processed sugar and dairy free.

You will need a greased and lined loaf tin. I greased mine with organic coconut oil and my loaf tin was made of glass. Pre-heat your oven to 180 degrees celsius.


6 Medjool dates chopped in the food processor (seeds removed)

4 medium sized ripe bananas (mashed)

1/2 a cup of filtered water

1/2 a cup of melted organic coconut oil

4 free range eggs (beaten)

2 tablespoons raw organic honey (or just organic honey)

1 cup shredded coconut

1 cup coconut flour

1 cup hazelnut or almond meal

1/2 teaspoon mixed spice

2 teaspoons gluten free baking powder

1 teaspoon cinnamon powder


Mix together the first six ingredients (all the moist ones). Add the dry ingredients and gently mix through. Pour into the baking dish and smooth the top with a spatula. Place into the oven and cook until golden. This cake is very moist so it needs to be cooked well. I let mine sit in the tin for a while when l took it out of the oven and let it cool on a rack before cutting.

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Apple and cinnamon cake (Paleo)

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I am re-posting this recipe because l have many new followers and wanted to share this wonderful recipe again with everyone. The mix of coconut, cinnamon and apple is really enticing and satisfying. Since l have adopted the Paleo diet this cake has become one of my favourite snacks.


2 green apples, 2 cups almond meal, 1/4 cup coconut flour , 6 free range eggs, 1/4 cup organic coconut oil, 1/4 cup raw organic honey, 1 teaspoon cinnamon, 1 teaspoon bicarbonate soda (Bob’s Red Mill Aluminium free ).


Chop up the apples into small pieces. I leave the skin on because of the additional fibre and nutrients. Place in a saucepan with the organic coconut oil and cinnamon. Bring to the boil then simmer until the apples are soft. The smell in your kitchen will be amazing. Beat eggs and honey then add dry ingredients. Add contents of the saucepan and mix together. Place mixture in a greased and lined loaf tin and bake in a 170 degree celsius oven for approximately 40 minutes. Cool on cake rack. Yum! You can also use square tins as the picture above shows. The cake on the right is darker because l let the cinnamon and apple mix cook a bit longer than for the cake on the left. 


When cool l slice this cake into single portions, wrap in glad wrap and freeze. When l am working and pack a lunch l just pop a piece into my lunchbox. Now my husband has realised how delicious it is l make double batches every few weeks to keep up the supply.