Paleo Cherry Cake

Super, super, yummy, moist and light, and easy to make and bake.  Love this as it’s not too sweet, but is enough to satisfy a sweet craving.  I managed to make this while my teething baby was literally clinging around my leg the whole time.  All the hard work is done in the food processor.  Which also makes the mess minimal too.



1 cup fresh/frozen cherries

1 cup walnuts

1 cup dried dates

1 cup of almond meal

2 eggs

1/4 cup coconut oil

1/3 cup coconut flour

2 tbs honey

2 tbs cocoa/cacao

1/4 cup coconut milk

1 tsp baking powder

1 tsp bi-carb

How To Do It:

Preheat oven to 180c, and line a 25cm square cake tin with baking paper.  Place the dates, walnuts, cherries and almond meal in the food processor and pulse until broken down.

Now you can either add all the remaining ingredients in the food processor or empty out to a bowl to mix in remaining ingredients.  I emptied out to another bowl, but wished I hadn’t.  To minimise washing up.  Once all mixed well place on cake tin and push into place with wet hands.  Bake in preheated oven for around 30-40 minutes.  Once done the top kind of cracks and it pulls away from the sides.  Allow to cool in the tin for 10 mins then use baking paper to pull out and continue cooling on a wire rack.


1tbs coconut oil

1 tbs cocoa

1 tbs 100% maple syrup

1/4 cup desiccated coconut

Mix together all these in a bowl then spread over cooled cake 🙂


Gluten Free Dairy Free Banana Cake



Back on my Banana bender! I recently adapted a recipe from the CWA .  Now for those of you who might know and be in fear for ever messing with a tried and true recipe, especially one from the Country Womens Association.  Well I did, I’m sorry but I did, I made a few tiny changes and now it’s gluten free and dairy free.  Another shout out to these many groups of women meeting in halls and kitchens all over our great land of Australia.  The force to reckoned with when it comes to jams and sponges the world over.  Every recipe I have ever attempted from these girls NEVER fails.  I made several of these cakes today and they all turned out exactly the same, with a sturdy frame, risen high and beautiful banana flavour.  You may wish to leave your cake “naked” but I used a coffee icing, it’s delicious either way



3 Bananas

2 tbs Coconut oil

1 egg

2 tbs Coconut milk

1 tsp vanilla extract

1 cup sugar

1 1/2 cups GFSR flour

1 tsp Xanthum gum


How to do it:

preheat your oven to 180 and grease a 20cm round cake tin.  Melt down your coconut oil, then add mashed bananas, whisked egg, milk, vanilla and sugar.  Give it a good hard mix.  Sift in your flour and Xanthum gum, keep mixing till combined.  Add to prepared tin and cook for 35-45 mins but mine usually takes about 40 mins.  Leave to cool in the pan for 5-10 mins then finish cooling on a rack.


The Icing:

2 heaped tsp of Coconut oil

1 tbs of strong coffee

1tbs cocoa powder

Enough pure icing sugar to make a spreadable consistency


If you want decorate with walnuts….or not it’s up to you.  All in all a great cake 🙂

Paleo Chocolate Pumpkin Cake

I love things when they are on special!  I found Pumpkin on special for 49c a kilo at Big Gun Wholesale meats a few weeks ago so was looking for pumpkin recipes, and because I already had a heap of pureed pumpkin for my little bubba’s food I adapted a recipe I found at 84th & 3rd.  I made a few changes but its pretty much the same.  So I just wanted to share that chocolate and pumpkin and Paleo all go together apparently!  It was really surprising how this cake turned out, it was light and fluffy, and in no way heavy like a big lump of pumpkin.  I never would have guessed that it had Pumpkin in it, or it was a No Grain recipe.  So I finally remembered to take a photo of this cake before it was gone completely.


The Recipe:

1 Heaped Pureed cup of Pumpkin

1/2 cup of Honey

1/2 cup of Coconut oil

1 tbs Vanilla Extract

2Eggs beaten

1/4 cup Coconut Flour

3/4 cup cacao

1 Heaped tsp Baking Powder

1 Heaped tsp Bi Carb Soda

tiny pinch of salt


How to Do It:

preheat oven to 180c and grease a 20cm round pan, and line bottom with baking paper.  Combine the cooled pumpkin puree with the other wet ingredients (eggs, honey, oil, and vanilla.)  Sift in the dry ingredients (Coconut Flour, cacao, and baking powders).  combine really well and smooth the top before putting in the oven, I used my wet hands. Bake for 45 mins or until a cake tester/ toothpick comes out clean.  I found this to be a rather delicate cake so best to leave cool in the tin then carefully flip over onto cooling rack.


For my icing I used:

100g 85% Dark Choc lindt

3 tbs coconut milk

1 tbs Honey

Melt down the chocolate in the microwave then add in the other ingredients, waits a while until it sets before pouring on the cake as it will probably all run away :/