Monday, July 14, 2014

Walnut Apple & Cardamom Cake - Flourless

I've made this beautifully moist fruit filled cake with ground walnuts and coconut flour to keep it gluten-free, and honey and dates to naturally sweeten. Topped with layers of sliced apple and a delightful blend of exotic spices this cake has the most unique and memorable flavour.

               Cardamom is known as "the queen of spices" and is the third most valuable spice after saffron and vanilla.

Makes 20 pieces


Cake batter
1 1/2 cups walnuts
5 free-range or organic eggs
1/2 cup coconut oil, melted
3 Tbsp raw honey
1 Tbsp chia seeds
1 Tbsp lemon juice
2 tsp lemon zest
1 tsp vanilla essence (the real stuff)
8 chopped dates, seeds removed
1/4 cup coconut flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cardamom
1 tsp ground cinnamon
large pinch of sea salt

3 large cooking apples such as Granny Smith, peeled, cored and sliced into 1cm pieces
1 Tbsp coconut palm sugar
1 tsp ground cinnamon
1/2 tsp cardamom


Cake Batter
Preheat oven to 180°C and line a 20cm x 30cm cake tin with baking paper.

Place walnuts into food processor and blend until finely ground, add all remaining ingredients and continue to blend until well combined. Pour into lined cake tin and smooth the top with a spatula.

Arrange the sliced apple pieces on top of the cake batter as shown in the above photos.

In a small bowl, mix the cinnamon, cardamom and coconut palm sugar together, sprinkle over the top of the apple pieces.

Bake for 30-40 minutes, or until beautiful spicy aromas are wafting through your kitchen and a skewer comes out clean when inserted.

Keep in an air tight container in the refrigerator for up to five days.


  1. This sounds and looks fantastic, I can almost smell it! I'll need to try this cake, I have never used coconut flour before but it's really clear that I need to get a little more adventurous with flours, fats and sweeteners.

  2. Thank you so much for your comment Nicole! Coconut flour sometimes gets a bad rep for being dry and unpalatable, but that is not the case if you use the right amount of liquid, that is the key:) Have fun experimenting with new ingredients