• 2 organic apples, chopped (I don’t peel organic apples but by all means)
  • 100 g raisins
  • 2 tblspn maple syrup
  • 40 g grass fed butter
  • 375 g almond meal
  • 75 g coconut flour
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 2 ripe bananas
  • 2 eggs
  • 0.5 cup maple syrup


  1. Preheat oven to 160 degrees celsius.
  2. Line a 20 cm spring form cake tin with baking paper on the bottom. Lightly grease the sides with a little butter or coconut oil.
  3. Cook apples, raisins, with the 2 tablespoons of maple syrup and butter in a small saucepan over a low heat until apples are softened. Set aside to cool slightly.
  4. To a mixer, add almond meal, coconut flour, ginger, cinnamon and baking powder and pulse until mixed through. Turn into a large mixing bowl.
  5. To the same mixer add bananas, eggs and the 0.5 cup of maple syrup. Mix well until slightly fluffy.
  6. Add egg mixture to the mixing bowl and mix to combine with a spatula.
  7. Fold the apple and raisin mixture to the mixing bowl and fold through with a spatula.
  8. Transfer the cake mixture to the cake tin. Spread lightly with spatula so that it’s evenly covered.
  9. Bake in the middle of the oven for about 40 minutes at 160 degrees.
  10. It is cooked when you can remove a knife cleanly.

Serve in slices with coconut cream on the side or as it is. It is a moist cake so the coconut cream is definitely optional.

Note: My oven is fan forced so I cover the top with a little baking paper half way through cooking to stop burning. If you don’t have a fan force oven then it will probably take less time to cook.