July 11

RECIPE: Lemon, Coconut and Blackcurrant Loaf Cake


This came out really well! 

A very tasty, healthier alternative to normal cake – no refined sugar, no flour, just good natural, wholesome ingredients.

I made this in a small loaf tin and got 10 slices from it. Popped a few slices in the freezer after a couple of days, mainly so I didn’t keep munching on it whenever I saw the box! Got a slice out today and ate it once defrosted and it was still just as nice 🙂 

Here’s the recipe…


  • 4 eggs
  • 175g ground almonds
  • 5 tbsp honey (or agave nectar)
  • 4tbsp Greek yogurt
  • 2 tsp baking powder
  • Zest of 1 lemon
  • Juice of half a lemon
  • 1 tbsp coconut flour (you may want to add another tbsp if the batter doesn’t seem quite thick enough once mixed)
  • Salt
  • 30g desiccated coconut 
  • 120-150g Blackcurrants or other fruit of your choice (raspberries or blueberries would also work well), could be fresh or frozen (I used fresh)


Preheat the oven to 180C, and line a small loaf tin with baking paper.

Add all the ingredients apart from the blackcurrants to a blender / food processor, and blitz it all together into a batter. As mentioned, if it seems like it should be a little thicker, add a little more coconut flour to thicken it up.

Fold in the blackcurrants, saving some to press into the top of the loaf.

Pour into the loaf tin, add the last few blackcurrants, and pop it in the oven.

Cook for 35-40 mins, or until a knife or cake tester comes out clean when inserted.

Allow to cool, then enjoy!

I’d love to hear if you make it 🙂

Hayley x


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