Recipe by Joey O'Hare of @joeyscooking.
This cake worked a charm first time! A happy omen, I feel. It avoids refined sugar, and has a substantial whack of protein and good fat with the use of ground almonds, coconut flour, and coconut oil at its base. The use of coconut also perfumes the cake and lends a natural sweetness, which is offset by the tartness of the fresh plums beautifully. Feel free to use any fruit, adapting to what’s season, or in your fruit bowl!
The perfect teatime treat all round.
For more delicious recipes like this, pay a visit to www.josephinescooking.com.