BY Ceres Organics


Ready in 45 minutes | Serves 12

You can have your cake and eat it too! This is what you’d call a celebration cake but you don’t have to be celebrating, just having enough hungry people around to get through a double layer cake covered in coconut cream will suffice. This cake will feed around twelve people, any left over slices won’t last long

There isn’t anything to complicated here, all you need is a food processor or you can use a blender to blend the fruit and then a bowl to bring it all together.

This healthy cake recipe is free from eggs, dairy and refined anything it’s just organic whole food ingredients. If you need to ditch the gluten, use a gluten-free flour blend. You can make your own gluten-free flour blends with or without starches or gums depending on your dietary needs.

There’s a fairly decent amount of walnuts in this cake, which are actually really good for your skin. Walnuts are packed with B-vitamins, and healthy omega-3 fats – essential skin food. Omega-3 fats may also reduce skin inflammation and balance insulin, so potentially fewer breakouts!

Coconut, great for many reasons, one major one being that coconut oil burns fat so not all calories are equal. Coconut consists of almost entirely medium chain fatty acids, and the thing with medium chain fatty acids is that they are metabolised differently to other fats.

The medium chain fatty acids in coconut are more efficiently absorbed by the body and metabolised. These reduced fatty acids are burned as fuel, instead of being stored as fat so in theory they can boost metabolism to burn even more calories.

So this is not your usual cake loaded with unhealthy pro-inflammatory saturated fats and highly processed flours and sugars that your body does not need; this cake is made from healthy whole foods that nourish your body. Super moist, a little tropical and completely delicious, this cake is a winner.


1 cup walnuts, roughly chopped

3 cups Organic Spelt Flour, Wholemeal

1½ cups Organic Coconut Sugar

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon Ground Cinnamon

3 tablespoons Organic Ground Chia

9 tablespoons water

¾ cup Organic Coconut Oil, High Heat Cooking

1½ teaspoons Organic Vanilla Extract

1 can Organic Pineapple Chunks in Fruit Juice (drained)

3 bananas, mashed

2 cans Organic Coconut Milk (chilled overnight)


Preheat your oven to 190°C and and line two 22cm springform cake tins.

First make the chia egg. Combine the ground chia with the water in a small bowl and set aside.

In a large bowl whisk together the flour, coconut sugar, baking soda, salt, and ground cinnamon.

Add the bananas and pineapple to a food processor and pulse until mushy. Transfer the banana and pineapple mixture to a bowl and add in the chia “eggs”, coconut oil, vanilla extract and walnuts. Mix to combine.

Add the wet ingredients to the flour mixture and stir until thoroughly combined. Divide the cake mixture evenly between your two cake tins and bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.

Once done, remove the cakes from the oven and let cool on a wire rack.

To make the coconut whip, take your cans of coconut cream from the fridge and scoop out the thick cream part into a large bowl. Keep the liquid for smoothies. Using an egg beater, whip the cream until thick and frothy, about 10 minutes. Leave in the fridge until the cakes have cooled completely.

Once your cakes have cooled, place one cake with the top facing up on a plate and spread about a third of the coconut whip on top. Place the second cake on top, top facing up and spread the rest of the coconut whip over the top and sides of the cake. Decorate with a wreath of rosemary or with more chopped walnuts.