Grain Free Cinnamon Sponge Cake

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When you give up grain, it can feel like you’ve seen the last of light, fluffy cakes. But I’ve found two little secrets that bring your healthy cake to a whole new level! This grain free cinnamon sponge cake is as light and fluffy as a traditional cake, even though it’s grain and dairy free. Sweetened with a little coconut sugar and some honey, it’s satisfying but not overly sweet. Add some warm cinnamon and vanilla and you’ve got a dessert that bakes up beautifully and looks as good as it tastes! You can even cut it into two layers…perfect for adding a layer of vanilla custard or whipped coconut cream.

The first secret to this cake is banana flour. This flour is so fine and soft, it bakes very much like cake flour (but it’s full of nutrients rather than gluten). I’ve found that when texture is important, banana flour is a great thing to use! There isn’t a strong banana flavor, since the flour is made from green bananas. It’s also high in resistant starch, which is great for your digestion and helps balance blood sugar.

The other secret is to use a recipe for sponge cake rather than a regular cake recipe. Sponge cake doesn’t call for much flour, which is helpful both for texture and cost when you’re baking grain free. The trick to sponge cake is in separating the eggs. You beat the yolks with your flavorings (in this case, vanilla and cinnamon) and sweetener. Then, whip the whites until stiff peaks form. Don’t over beat the whites…I’ve learned that they won’t bake up as fluffy if you whip them until they’re dry. There’s a specific order to combining the ingredients that gives the cake its light and airy texture…you combine the yolk mixture with a bit of flour, fold half the whites into the yolks, add another bit of flour, fold in the rest of the whites, and finally add flour a third time. It’s a bit of extra work, but so worth it!

You can serve the cake as is, or cut it into layers and add something in the middle. Creamy vanilla custard is delicious, or a fluffy layer of whipped coconut cream. You could even make a compote of apples, raisins and nuts and spread it between the layers! Any way you serve it, your friends will have a hard time believing that this is a grain-free, non-dairy cake. It’s a must-try recipe!

Grain Free Cinnamon Sponge Cake
This delicious grain free cake bakes up unbelievable light, soft and fluffy! Wonderful with a layer of vanilla custard or whipped coconut cream in the center.
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Ingredients
  1. 6 organic, cage-free eggs, separated
  2. 1 teaspoon organic vanilla extract
  3. 1 teaspoon organic ground cinnamon
  4. 1/3 cup coconut sugar
  5. 1/4 cup raw organic honey
  6. 1/2 cup plus 2 tablespoons banana flour
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a bowl, combine the egg yolks, vanilla, cinnamon, coconut sugar and honey. Whip until the mixture is creamy and a very pale yellow.
  3. Add 1/4 cup of the banana flour to the egg yolks and whip again.
  4. In a separate bowl, whip the egg whites until stiff peaks form. Be sure to wash your beaters before whipping the whites, and don't whip them too much. The cake won't be as fluffy if the egg whites are too dry.
  5. Fold 1/2 of the egg whites into the yolk mixture by hand.
  6. Add 1/4 cup of the banana flour and fold this is by hand as well.
  7. Fold the remaining egg whites into the batter, then add the 2 tablespoons of banana flour and fold this in as well.
  8. Pour the batter into a greased springform pan and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
  9. Allow the cake to cool, and serve...or, cut the cake horizontally into two layers and fill with vanilla custard, whipped coconut cream, etc.
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Paleo Apple Coffee Cake

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Tender apple chunks tossed in cinnamon, sandwiched between layers of warm coffee cake and topped with cinnamon and walnuts…what could be a better way to welcome the day? This delicious Paleo Apple Coffee Cake is a great way to embrace a grain-free lifestyle while still enjoying a coffee cake that will not only please your family, but also be a great go-to recipe when you need something to bring to brunch. The apples take center stage in this recipe, helping to keep the cake moist. The flavor of the apples and cinnamon makes its way through the coffee cake and gives it a warm, sweet flavor!

I found this recipe in one of my favorite cookbooks, Cooking for Isaiah by Silvana Nardone. I wanted to try it paleo, so I changed it around…and I loved the results! It’s not hard to make this cake, and you probably have the ingredients on hand already. You’ll only need a cup of flour, a half-and-half mixture of almond and coconut flour. Whisk the flour together with a teaspoon of baking soda, and set it aside. Then, peel and dice three organic apples. Toss the apple cubes with a bit of coconut sugar and some cinnamon, and set those aside as well. To make the batter, just whisk together 2 eggs, some melted coconut oil, and a bit of organic honey. Then, combine this with the flour mixture and stir in some coconut milk. Simple!

I made this coffee cake in a springform pan, because it’s so easy to serve that way. You can use a regular cake pan if you’d rather, though. To assemble the cake, spread half the batter into the bottom of the greased pan. Then add the apples, followed by the rest of the batter. Finish with a layer of walnuts tossed with cinnamon and coconut sugar, and bake the cake. Once it’s cool, just remove the sides of the springform pan and serve! I was worried that it might not be sweet enough, because I reduced the amount of sweetener in the recipe by quite a bit. My kids loved it, though…the apples are sweet enough that not too much more is needed!

Paleo Apple Coffee Cake
Delicious paleo apple coffee cake is made with coconut and almond flour.
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
Ingredients
  1. 1/2 cup organic almond flour
  2. 1/2 cup organic coconut flour
  3. 1 teaspoon baking soda
  4. 1/2 cup organic honey
  5. 1/2 cup chopped walnuts
  6. 3 teaspoons ground cinnamon
  7. 2 organic, cage-free eggs
  8. 3 tablespoons plus 2 teaspoons organic coconut sugar
  9. 1/2 cup organic coconut oil, melted
  10. 3 large organic apples, cored, peeled and diced
  11. 1 cup organic coconut milk
Instructions
  1. Preheat the oven to 375 degrees.
  2. Grease a 9 inch springform pan with coconut oil.
  3. In a bowl, combine the almond flour, coconut flour, and baking soda.
  4. In a separate bowl, combine the diced apples with 1 teaspoon of cinnamon and 2 teaspoons of coconut sugar. Stir well to coat.
  5. In a large measuring cup, whisk together the eggs, honey, and 1/2 cup melted coconut oil. Pour this into the flour mixture, and stir well.
  6. Add the coconut milk, a little at a time, until you have a thick batter. Layer 1/2 of the batter into the pan, then top with the apples. Spread the rest of the batter on top of the apples.
  7. Mix together the remaining coconut sugar, cinnamon, and walnuts. Sprinkle the walnuts and cinnamon sugar over the batter.
  8. Bake the coffee cake for 45 minutes, checking after 35 minutes.
Adapted from a recipe by Silvana Nardone, found in the book "Cooking for Isaiah"
Adapted from a recipe by Silvana Nardone, found in the book "Cooking for Isaiah"
Primal Hub https://www.primalhub.com/

Flourless Banana Custard Cake

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This simple flourless banana cake is as tasty as it is unusual. A cross between cake and baked custard, this dessert is so simple to make that you’ll find yourself making it often. And with just a few healthy ingredients…bananas, coconut oil, honey, eggs and vanilla…you can feel good about indulging in a big slice of banana cake, whether it’s for dessert or (shhhh, we won’t tell!) even for breakfast.

To make the cake, just blend 3 very ripe bananas, 3/4 cup melted coconut oil, 3 tablespoons of organic honey, a bit of vanilla and five eggs in a blender. Blend it until the mixture is very smooth, and then pour it into a greased 9 inch round baking dish. Bake the cake at 275 degrees for about an hour and a half (this is the hardest part, by far…such a long time to wait). The cake will rise and look very fluffy, but it’s going to deflate and become less souffle-like once it comes out of the oven. Test the cake by inserting a knife into the middle, and when it comes out clean raise the heat in the oven up to 350 degrees and bake for another 3-5 minutes to give the cake a nicely browned finish.

Remove the cake from the oven, and let it cool. You can serve this warm or chilled, but either way a lovely swirl of whipped coconut cream on top really adds a finishing touch. A sprinkle of blueberries or a few sliced bananas make a wonderful and healthy garnish!

Flourless Banana Custard Cake
Serves 8
This wonderful dessert is a cross between a cake and baked custard. Bananas, eggs, and a touch of honey are sweet enough for dessert but healthy enough for breakfast!
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Prep Time
5 min
Cook Time
1 hr 35 min
Prep Time
5 min
Cook Time
1 hr 35 min
Ingredients
  1. 3 organic, very ripe bananas
  2. 3 tablespoons organic honey
  3. 3/4 cup organic coconut oil, melted
  4. 1 teaspoon organic real vanilla extract
  5. 5 organic, cage-free eggs
Instructions
  1. Preheat the oven to 275 degrees.
  2. Grease a 9 inch round baking dish (I used a glass dish, which worked well) with coconut oil.
  3. In a blender, combine all the ingredients. Blend on high until the mixture is smooth and liquid.
  4. Pour the batter into the baking dish. Bake for 90 minutes, or until a knife inserted in the middle of the cake comes out clean. The cake will rise like a souffle while baking, but will fall when you take it out of the oven.
  5. After 90 minutes, raise the temperature in the oven to 350 degrees and bake for 3-5 minutes, to brown the cake on top. This is optional and may not be needed if your cake browns before it's done.
  6. Allow the cake to cool, and then cut to serve. A swirl of coconut whipped cream and a sprinkling of fresh berries or sliced banana is a wonderful addition!
Adapted from a recipe by Debbie at The Sour Path is Sweetest
Adapted from a recipe by Debbie at The Sour Path is Sweetest
Primal Hub https://www.primalhub.com/