Published on 1st September 2017


Recipe courtesy of Lauren Gayfer, nutritional therapist and founder founder of The Fairy Food Mother

Serves  12 | Preparation: 30 min | Cook time: 25 min


  • 150g ground almonds
  • 50g desiccated coconut
  • 3 tbsp good quality cocoa powder, sifted
  • 2 tsp gluten-free baking powder
  • 100g dried dates
  • 4 organic, free range medium eggs, separated
  • 75g coconut oil, melted
  • 4 tbsp maple syrup
  • 1 tsp vanilla bean paste or vanilla extract
  • 1 tsp almond extract


  • Preheat the oven to 180C
  • Line and grease an 8" round springform cake tin
  • Soak the dates in warm water until soft
  • Add the ground almonds to a large mixing bowl
  • Place the desiccated coconut in a food processor and pulse until the consistency is finer
  • Add the coconut to the ground almonds with the baking powder and sifted cocoa powder
  • Drain the dates and blend them to a puree in a food processor with 3 tbsp water
  • Add the date puree to the egg yolks with the vanilla, almond extract, melted coconut oil and maple syrup and whisk until well mixed
  • Add the wet ingredients to the dry ingredients and mix gently until well combined
  • Whisk the egg whites to firm peaks
  • Fold the egg whites into the rest of the cake mixture slowly until they're all mixed in
  • Pour into the cake tin
  • Bake in the oven for 25 minutes
  • Allow to cool before serving with a dollop of coconut yoghurt or crème fraîche


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