Lemon & Almond Coconut Currant Cake


lemonandalmondcoconutcurrantA gluten free, grain free, oil free, dairy free, paleo, and protein rich dessert that passes as a completely healthy snack too. Although it’s ‘free from’ a lot of things, this recipe certainly isn’t free from being delicious and full of nutrient-dense ingredients. Bake this in time for Easter for when all the chocolate is gone….

The eggs and almonds are full of protein, whilst the coconut provides healthy fats that have the ability to lower ‘bad’ cholesterol levels. Bananas are abundant in potassium and are a great mood booster, and psyllium husk will help you increase your daily intake of fiber to keep your gut optimally healthy.


  • 2 medium ripe bananas
  • 2 eggs
  • ¼ tsp bicarbonate of soda
  • ½ tsb baking powder
  • pinch of pink Himalayan salt
  • ¼ cup coconut sugar + 2 tbsp agave or brown rice syrup for a sweeter taste
  • ¼ cup shredded coconut
  • ¼ cup ground almonds
  • ¼ cup psyllium husk (can be swapped for just less than ¼ cup ground flax)
  • ½ tsp almond extract
  • 1/t tsp vanilla extract
  • juice of ½ a lemon
  • zest of ½ a lemon
  • 1 handful of raisins or currants
  • 2 tbsp water or non dairy milk)

How To

  • Pre heat the oven to 175C
  • Line a baking tin or loaf pan with baking paper
  • Add all ingredients to a food processor or blender, and blend until the ingredients resemble thick cake batter
  • If your mixture looks more like runny scrambled eggs, that’s totally fine and won’t make a difference to the end result
  • Pour the mixture into the baking tin and place in the oven
  • Cook for 25 – 35 minutes, or until the top is browned and doesn’t sink when you touch it
  • The top will not be ‘springy’ to the touch like other cakes, but once you’ve taken it out of the oven and left it to stand for a few hours, you’ll end up with a lovely soft texture
  • Cut into slices and serve with home made ice cream or a cup of tea

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