Coconut and Cranberry Cake with a thick Coconut Cream


This is so exciting for me – I can’t quite believe I’ve created my very own recipe for a cake, I really do feel proud! I have spent a while making adjustments to this recipe to get it to taste just right. I’ve been through lots of breads and cakes over the past month (not complaining) to get to this and I think it is the perfect example to show how being healthy does not mean missing out on delicious food! Even breads and cakes which are often demonised can be thoroughly enjoyed while knowing you’re feeding your body with nutrients.

The coconut cream is so delicious to have with it. If you are a fan of the coconut flavour then this is perfect for you; not only is it great as a dessert but can be enjoyed as breakfast or as a snack. I love it with the coconut cream most but it’s also delicious spread with almond butter (as are most things) or an organic fruity spread.

This cake tastes so sweet and the cream is – well – creamy! Nevertheless it’s still packed with goodness! These sweet and creamy flavours come from natural sources rather than processed goods which means they will digest much better and will then help your body rather than hinder it. It contains absolutely no refined sugar, gluten or dairy. The cake is full of fibre and protein from the nuts and seeds. Psyllium husk powder is a fantastic aid to digestion and the chia seeds in both the cake and the cream add essential fatty acids.

For this recipe I have used an array of products which are all fair trade and organic.


1c Coconut Flour
1/2c Coconut Sugar
1c Dried Coconut
1c Pumpkin Seeds (ground in a blender)
1/2 c Sunflower Seeds
1c Ground Almonds
1 heaped tbsp Ground Nutmeg
2 tbsp Chia Seeds
3 heaped tbsp Psyllium Husk Powder
1c Dried Cranberries/Blueberries
2 1/2c cold Water

For the coconut cream:
1 can Coconut Milk
1 tbsp Maple Syrup
2 tbsp Chia Seeds

Begin with the preparation of the Coconut Cream. The can must go into the freezer for an hour before scooping out the cream and adding it to a blender with the maple syrup and chia seeds. At this point put it in the fridge where it can thicken while the cake is being prepared.

To make the Coconut and Cranberry Cake, firstly add the pumpkin seeds to a food processor (along with the almonds if they’re not ground) to break them down. If you process for about 30 seconds it should leave a nice mixture of some very small pieces and some still quite large which will add crunch. Add these, along with all the other dry ingredients, to a large mixing bowl. Stir the mix before adding in the cold water. Do this gradually and try to make sure that everything is combined. Now you must leave this to sit for an hour.

Grease a baking dish with a decent amount of coconut oil before firmly pushing the cake mixture into it so it’s dense. This then goes into the oven to cook for 45mins-1hour on 160 degrees.

Leave the cake to sit for about 20 minutes then take out of the tin and slice. Combine this with a big scoop of deliciously thick and tasty Coconut Cream.

Both the cake and cream can then be stored in the fridge.


2 Comments on “Coconut and Cranberry Cake with a thick Coconut Cream

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