This Coconut Cake screams summer! It is dense, super moist, piled with dairy free cream and berries and so delish it is virtually impossible to have just one piece! Well, there is no need to feel too guilty because this yummy summer cake is Gluten and Sugar Free.

The mixture is a combination of almond and coconut flours, which gives the cake a rich coconutty flavour and the sweetness comes from the addition of Freesweet, a new sugar free alternative. This recipe creates an easy one-layer cake, but if you double the mixture, you can easily create a layered cake.


  • 170g unsalted butter
  • ½ cup Freesweet Sugar Replacement
  • 3 medium eggs
  • ½ milk (can use almond milk)
  • 1-teaspoon vanilla essence
  • 1 ½ cups almond flour
  • ½ cup coconut flour
  • 1 ½ teaspoons baking powder (gluten free if you can find)
  • ½ teaspoon baking soda

For the topping

  • 250ml Dairy free whipping cream
  • 1 teaspoon Freesweet
  • Berries


  1. Preheat your oven to 180°
  2. Grease a medium sized cake pan and line the bottom with baking paper
  3. Cream together the butter, vanilla essence and Freesweet until light and fluffy – you can do this in a stand mixer or by hand using a whisk
  4. Add the eggs (one at a time), mixing until incorporated
  5. Add almond milk and mix until incorporated.
  6. In a separate bowl, whisk together the ground almond, coconut flour, baking powder and baking soda
  7. Add the dry ingredients to the wet and mix thoroughly. Do not panic. It may not look like cake batter at this point
  8. Spoon the batter into your prepared pan and bake for 35 to 40 minutes, but you will know the cake is ready as it will be golden brown and starting to pull away from the sides
  9. Let the cake cool in the pan for an hour
  10. Whip dairy free cream with a teaspoon of Freesweet and pile on top of the cake, and then top with berries

Best eaten on that day, but will stay fresh for 3 days on average