Ginger Spiced Date and Coconut Cake

No beating, no folding, no creaming, no fussing. This cake is easy to make and too easy to eat.



2 cups dried dates 
1/2 cup water
1 ½ cups almond meal 
3 Tbsp coconut flour 
1 tsp baking soda
2-3 tsp ground ginger (based on preference) 
2 eggs
1/3 cup coconut oil or butter (melted) 
2 Tbsp honey 
1/2 tsp vanilla essence


2 Tbsp coconut butter or butter
1/3 cup coconut cream or cream
1/2 cup desiccated coconut  
2 Tbsp coconut sugar



1. Preheat the oven to 170 degrees celsius fan bake. Line a 20cm cake tin with baking paper and grease the sides with some coconut oil. 

2. Add the dates and water to a small saucepan and let come to a boil. Once boiling add the baking soda and it will start to become foamy – cook for another 5-10 minutes until the dates are nice and soft. Remove from heat and let cool.

3. Into a large bowl add all the dry ingredients; almond meal, coconut flour and ground ginger, mix well. In a separate bowl whisk together the eggs, oil/butter, vanilla and honey. Pour the egg mixture in with the flour, mix well to incorporate fully.

4. Lastly stir the date through the egg and flour batter.  

5. Pour into prepared cake tin. Pop into the oven to cook for about 30 minutes until a skewer comes out clean. 


1. To make the topping add all ingredients into a small saucepan and cook for about 5 minutes until slightly reduced and the sugar has melted. 

2. Once the cake has cooked pour the topping over and grill for 3-5 minutes until the topping is nice and caramelised.

3. Allow to completely cool In the tin before serving. 

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