Paleo Cacao and coconut cake.

My favourite cake.


▪                1/2 cup coconut flour

▪                1/2 cup unsweetened cacao powder

▪                1 teaspoon baking soda

▪                1/2 teaspoon fine celtic sea salt

▪                1 teaspoons baking powder (gluten free)

▪                10 medjool dates, pitted

▪                1 cup of stewed apples (or one large ripe banana.) You could also use pear.

▪                4 eggs

▪                1/2 cup coconut oil (as liquid)

▪                2 teaspoons vanilla extract

▪                1/2 cup strong coffee (ensure it not too hot so you don’t scramble the eggs) You may also use coconut water or a herbal tea

such as rooibos.



  1. Place the dates in a food processor and whizz until completely pureed.
  2. Add fruit and pulse until pureed and combined with the dates.
  3. Combine the dry ingredients in a separate bowl.
  4. In a glass bowl, combine the fruit purée to the eggs, vanilla, coconut oil and coffee and mix on low-medium speed until well combined.
  5. Slowly add the dry ingredients into the wet ingredients and mix on low-speed, scraping down the sides, until you have a smooth batter.
  6. Grease a 20cm round pan with coconut oil, line with baking paper & pour in the batter and smooth it with the back of a spatula.
  7. Bake at 180 degrees for 30 minutes or until a toothpick stuck in the middle comes out clean.



  • Place 1 can of coconut cream in fridge overnight. (Or just put in the freezer for a little while to cool)
  •  Pour out the liquid so you have the only the coconut solids left.
  • Whip with some vanilla bean until fluffy & use to top cooled cake.
  • You may sprinkle with some lightly toasted shredded coconut.
  •  Keep in fridge.

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