Spiced autumnal cake with coconut cream frosting

This recipe excludes refined flour and sugar. You can swap the flours and raw sugar for what ever alternative you prefer as well as the fruit and nuts but I just used what was around me.

I also like to use spelt flour; an ancient grain higher in vitamins and minerals than wheat and easier to digest.



  • 2 cups of organic wholemeal spelt flour
  • 1.5tsp baking powder
  • 1 cup of raw sugar (you may prefer honey or xylitol etc)
  • 3 organic eggs
  • 3/4 cup sunflower oil
  • 2tsp cinnamon
  • 1tsp nutmeg
  • 2 cups of blackberries
  • 2 large apples
  • A cup of nuts or seeds of your choice to put on top (I love it with poppy seeds)

For the Coconut cream Icing (No butter or icing sugar and tastes much much nicer!)

  • 1 block of creamed coconut
  • 1/2 – 1 cup of shredded coconut
  • 1 tsp vanilla extract
  • Mini violas or other edible flowers


  1. Whisk the eggs and oil together
  2. Add all the dry ingredients and mix
  3. Add the fruit and mix
  4. Pour batter into a loaf or cake tin and sprinkle the nuts or seeds on top. I push them into the mix slightly to stop them from burning, or you can simply mix in with the fruit. I like the nuts near the top to create a crunchy layer.
  5. I use old ovens or agas so I don’t measure the heat exactly but treat like a normal sponge and put at 180C/350F/Gas 4 for 45 minutes

Once the cake has cooked leave to cool. I make the coconut icing and leave in the fridge for a couple of hours to harden.

  1. Empty the coconut cream into a bowl and drain out the water. Mix in the shredded coconut and the vanilla essence and put back into the fridge for a couple of hours or until stiff.
  2. Once the cake is cool spread the icing on with a flat knife and place the edible flowers on top. Viola!



2 Replies to “Spiced autumnal cake with coconut cream frosting”

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