Cake sponge ingredients:  

  • 288g almond flour
  • 300g granulated sweetener
  • 100g unsweetened desiccated coconut
  • 60g peeled apple, grated
  • 85g peeled carrot, grated
  • 57g dried walnuts, roughly chopped
  • 1tsp cinnamon
  • 1tsp vanilla extract
  • 1 tsp nutmeg
  • 1 sachet of Bimuno 
  • ½ tsp sea salt
  • 1 tsp baking powder
  • 1tsp bicarbonate of soda
  • 5 eggs
  • 120ml of neutral oil, macadamia oil

Cream cheese frosting ingredients:

  • 150g of sweetener or 250g of powdered sugar
  • 113g unsalted butter
  • 1tsp vanilla extract
  • 225g cream cheese


Cake sponge method:

  • Preheat your oven to 180C/350F.
  • Grease a cake or loaf tin. Use your oil to brush the tin liberally and lightly dust your tin with almond flour to ensure it doesn't stick to the sides.
  • Add your flour, walnuts, cinnamon, nutmeg, Bimuno powder, baking powder, bicarbonate of soda and oil into a separate bowl and mix.
  • In a separate bowl add your vanilla extract, eggs and granulated sweetener and whisk until smooth.
  • Put your ingredients together gently and pour into your cake tin. You could always do half at a time to add a layer between to sandwich together.
  • Place in oven for 40min before allowing to cool before adding your frosting.

Cream cheese frosting method:

  • Mix your butter and sweetener or powdered sugar together well and then add your vanilla extract.
  • Add your cream cheese and mix.
  • Spoon your frosting and evenly distribute to the top of your cake.