By Sara Borg.


  • 200g ground almonds
  • 1/2 cup Organic coconut flour
  • 2tsp Baking powder
  • 1/4 tsp salt
  • 120g Coconut oil, melted
  • 100g Coconut palm sugar
  • 100g Pure Honey
  • 1tsp Vanilla extract
  • 4 Eggs
  • 1/2 cup Milk
  • 1 & 1/2 cup of mixed berries (frozen also work well but allow to thaw thoroughly beforehand)

For the coconut cream frosting:

  • 1x 400ml Full fat Coconut milk/Coconut cream
  • 2 cups of mixed berries (fresh berries work better than frozen)
  • 1 cup Flaked almonds

Method for coconut cream frosting:

  1. Chill your coconut cream or coconut milk in the fridge overnight the day before you’re planning on making the cake.
  2. Be careful not to shake the can as this will encourage the cream and liquid to mix together.
  3. The following day, chill a metal bowl in the fridge or freezer.
  4. Take out the can from the fridge being careful not to tip it. Remove the lid and take out the cream from the top which should have hardened and seperated from the liquid. You can use the remaining liquid for smoothies.
  5. Place the hardened cream into your chilled bowl and mix with a handheld mixer until a creamy consistency forms. I like to keep mine plain and simple for this recipe as the sweetness of the cake is just enough, however, if desired you may add 1/2 a tsp of vanilla extract, raw cacoa, cinammon or honey for added sweetness.

Method for Coconut, Almond and Berry cake:

  1. Preheat the oven to 170c and line a medium sized cake tin with parchment paper.
  2. Combine the ground almonds, coconut flour, baking powder and salt together.
  3. Pour the melted coconut oil,coconut sugar and honey into your food mixer and whisk on a medium power until well combined and a creamy texture forms.
  4. Start by adding the eggs one at a time into the butter mixture, followed by the vanilla extract and milk.
  5. Now add the flour mixture gradually into the butter mixture until a cake batter forms.
  6. Fold in your berries and pour the mixture into your cake tin.
  7. Bake for approximately 30-35 mins or until a skewer comes out clean when inserted into the centre.
  8. Allow to cool. This is essential as being a very moist cake it will crack easily. Lastly, top with coconut cream (this can also be done a day later), mixed berries and toasted flaked almonds.
  9. Keep refridgerated for 2-3 days (if it lasts that long!)


Sara Borg

About Sara

I was born into a family of healthy eaters and from that my passion for healthy eating and all things good for you grew. I am very conscious about giving my body all the goodness that it deserves, especially in today’s fast-paced lifestyle where pre-packed ready meals and sugar loaded snacks are so easily available.

Read more about me here…