Dairy Free

Gluten & Grain Free

Low Disaccharide

Nice tasty cake, with  a delicious crunchy topping.

Perfect with a coffee or tea!

Great served with berries and yoghurt, as the textures compliment each other.

Serves: makes 1 loaf tin

Prep time: 15 mins

Cooking time: 30 mins


  • 4 eggs, separated
  • 1/4 cup coconut oil
  • 1 tbsp honey
  • 1 tsp natvia
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 heaped tsp cinnamon
  • 1/4 cup coconut flour
  • 1/4 cup almond meal
  • 1 tbsp coconut yoghurt
  • pinch salt
  • 1 cup almonds
  • 1/4 cup coconut oil
  • 3 tbsp honey
  • 2 tsp cinnamon


  • Preset oven to 180º.
    Grease and line a loaf tin with baking paper,
    Beat egg whites in bowl until stiff. Set aside.
    Beat egg yolks, coconut oil and honey together, then add natvia, vanilla, baking soda, cinnamon and salt and mix well.
    Add coconut flour, almond meal and yoghurt and stir until combined.
    Fold egg white mixture into batter.
    Pour mixture into loaf pan.
    Place topping almonds into blender and chop coarsely.
    Add all other topping ingredients and pulse until combined.
    Spread topping mixture over cake mixture in loaf tin.
    Bake 30 mins, or until skewer comes out clean when inserted.
    Let cool in tin for 10 mins before turning out onto a wire cake rack,
    Delicious served warm with my coconut milk yoghurt .


Freezes well


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