I’ve been a busy Lizzy creating recipes for my upcoming lunchbox ebook (we start shooting it next week, eeek!) but with an abundance of lemons and poppyseeds, I decided it was time to create a new simple cake recipe for the blog while I was at it.

This cake is deliciously tangy and lovely and moist due to the yoghurt and olive oil.

It’s bright, tangy taste pairs perfectly with a good dollop cream and sweet, tart berries.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Spelt flour
Baking powder
Desiccated coconut
Rapadura sugar
Olive oil
Vanilla powder

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Lemon Yoghurt Poppyseed Cake

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Author Brenda Janschek

Ingredients

• 2 cups spelt flour
• 2 tsp baking powder
• 1 cup desiccated coconut
• 2-3 tablespoons poppyseeds
• ¾ cup rapadura sugar
• 3/4 cup olive oil
• 2 eggs
• 1 cup yoghurt
• ¼ cup lemon juice
• zest of 2 lemons
• 1 tsp vanilla essence

Notes

Preheat oven to 180 degrees celsius
Grease and line a loaf tin or square tine with baking paper
Place the flour, baking powder, coconut, poppy seeds and rapadura sugar into a large bowl and mix to combine creating a well in the centre.
Place the oil, eggs, yoghurt, lemon juice, lemon zest and vanilla into a jug and whisk to combine.
Pour the wet ingredients into the well of the dry and mix until just combined
Bake for 40-50 minutes or until a skewer inserted removes cleanly. Allow to cool for 5 minutes or so in the tin before removing it to cool completely on a wire rack.
Best served with cream and berries.

If you know someone who could use some wholefood recipes please share this recipe with them. Feel free to share my FREE breakfast ebook below  too : – )

If you make my recipes please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek or #brendajanschek,  I’d love to see what you make!

Here are a couple other easy cake recipes you might like – Cardamon Spice Cake or my Gluten-Free Brownie Cake.

Bren x

Usually on the weekend, if time permits, the kids and I will get busy in the kitchen making food for the lunchbox.

I always like to pop in something fun into their lunchbox each day. We don’t ‘do’ dessert at home, so once a day at recess my kids look forward to their healthy treat.

They are almost always made from scratch ( I have a stash of our fave packaged options for those insane days), from the best ingredients I can afford, and as nutrient dense as I can make them.

For more lunchbox inspiration check out my Easy Wholefood Lunchboxes eBook filled with 40 of my children’s favourite nut-free and refined sugar free sweet and savoury recipes. All kid-tested and kid-approved!

Here are some of their fave lunchbox treats.

Rich and delicious chocolate muffins (with vegetables) by Brenda Janschek

Sweet potato and choc chip muffins by Mummy Made it – gluten free

Beetroot, quinoa and chocolate muffins by The Holistic Ingredient

Sweet potato brownie by Slim Birdy – gluten free

Chocolate Orange Truffles by Brenda Janschek (if nuts are allowed)

Leftover porridge cakes by Lisa Corduff

Date, oat and seed bars by Brenda Janschek

Nut-free chocolate and coconut no bake bars by BecomingNess

Coconut slice by Homemade, Healthy, Happy

Chai, date and sesame biscuits by Brenda Janschek

Vanilla Apple Chia Pudding by Brenda Janschek

Cinnamon, turmeric custard by Low Tox Life

Banana Pancakes by Brenda Janschek Health & Lifestyle

Pancakes 3 ways by Quirky Cooking

Super smoothie by Brenda Janschek

Brownie Cake by Brenda Janschek

Raw Cacao Balls by Brenda Janschek (nut free)

Find the best 10 Savoury School Lunchbox Ideas here

For more lunchbox inspo, grab my new Easy Wholefood Lunchbox recipe eBook with 20 savoury and 20 sweet recipes filled with simple wholesome ingredients to meet your kids nutritional needs and fuel their learning and play, giving them the brainpower and energy they need to get through the day.

Coconut flour is high in fibre, healthy fats and protein and has a low GI.

The flour is  made from ground and dried coconut meat and it’s good to remember that it can’t be used as a direct swap for other flours in recipes. That would be a recipe for disaster. So please don’t try to take a traditional recipe and convert to a coconut flour recipe, it just won’t work.

Bascially, when using coconut flour, you will inevitably need less flour and more liquid in the ratios.

Here’s a bunch of recipes from some very talented recipe writers, follow these and you won’t go wrong.

Chocolate Pudding with Gooey Bits by Low Tox Life

Almond, Lemon & Coconut Steamed Pudding by Quirky Cooking 

Berry Mug Cake by Becomingness

Gluten and Nut-Free Apple Bread by Becomingness

Berry and Walnut Crumble Slice by Mummy Made It

Carrot Cake by Natural New Age Mum

Healthy Tiny Teddies by Mummy Made It

Lemon Drizzle Cake by Yummy Inspirations

Paleo Banana Loaf by Dom’s Kitchen

Brownie Cake by Brenda Janschek Health and Lifestyle

And a few savoury recipes…

Carrot and Parsnip Muffins by The Joyful Table

Super-simple Salmon Patties by The Holistic Nutritionist

Gaps Wraps by Quirky Cooking

Enjoy!

He was feeling much better by the second day, courtesy of a pretty tough immune system and also a great example of allowing a fever to do its work. But while he was lounging about like a Roman Emperor and no doubt figuring out how he could possibly eek out another day at home, he noticed some squishy bananas and released his inner chef. Pretty soon he was asking for help to create a recipe incorporating the bananas.

So together we sat down and penned a recipe guided by him. We don’t always see eye to eye with recipes – he’s a bit more exploratory and likes to play with combinations, whereas I play it a bit on the safe side.

We had fun creating the recipe, though, then hung out together in the spring sun in the backyard afterwards (still in our PJ’s) enjoying the fruits of our labour.

The raspberry sauce he had his heart set on making to pour over the cake didn’t quite work, but it didn’t stop him from enjoying his creation.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Wholemeal spelt flour
White spelt flour
Baking powder
Cinnamon
Bicarbonate of soda
Desiccated coconut
Salt
Rapadura sugar

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RUSTIC BANANA, BLUEBERRY AND COCONUT CAKE

Ingredients

• 1 cup wholemeal spelt flour
• 1 cup white spelt flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon bicarbonate of soda
• 1/2 cup desiccated coconut
• pinch salt
• 1/2 cup rapadura sugar
• 2 eggs lightly beaten
• 3 large mashed bananas
• 125 grams melted butter
• 1 cup frozen blueberries
• 2 tablespoons natural yogurt

Instructions

• Preheat oven to 175 degrees celcius
• Grease a cake tin and line with baking paper
• *Blueberries don’t get added until the end
• Mix all the dry ingredients together
• Beat all the wet ingredients together
• Fold the wet ingredients into the dry ingredients until just combined then add the blueberries and gently stir through
• Pour into cake tin and pop in the oven for 4o-5o mins or until skewer does out clean
• Leave to cool in pan for 5 minutes before turning out onto cake rack
• THERMOMIX INSTRUCTIONS
• Mash bananas in mixing bowl 5 sec/speed 6
• Add softened butter (not melted) and sugar and beat 20sec/speed 4
• Add eggs and yoghurt and mix 10sec/speed 4
• Add remaining ingredients and combine 20sec/speed 4
• Pour batter into a bowl and gently fold in blueberries
• Pour into cake tin and bake 40-50 minutes
• Pour into cake tin and pop in the oven for 4o-5o mins or until skewer does out clean
• Leave to cool in pan for 5 minutes before turning out onto cake rack

First world problems to the max.

So together we set to task and created this delectable cake and she assures me that this time the texture is “just right”. Phew!

I had planned on using dates but had run out (a rare thing in this house). Having seen a few recipes around using prunes, I was inspired to give it a go.

Verdict: Prunes and chocolate = match made in cake heaven

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Prunes
Bicarbonate of soda
Coconut or rapadura sugar
Spelt flour
Baking powder
Dark chocolate
Raw honey

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Hot Chocolate Cake

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Author Brenda Janschek

Ingredients

• 1 1/4 cup prunes deseeded
• 1 1/4 cups boiling water I used water from the kettle
• 1 teaspoon bicarbonate of soda
• 60 grams butter chopped
• 1/2 cup coconut or rapadura sugar
• 1 cup spelt flour
• 2 teaspoons baking powder
• 2 eggs
• 100 grams dark chocolate chopped (I used 90% Lindt but you may like to go for 70% as it may be too intense if you're not used to it)
• thick cream
• raw honey

Instructions

• Preheat oven to 175 degrees
• Butter and line cake tin
• Pop prunes, hot water and bicarbonate of soda into a food processor with the lid on and let it stand for 5 minutes
• Add the butter and sugar and pulse until just combined
• Add flour and eggs and pulse again until just combined (careful not to over pulse)
• Add chopped chocolate and pulse a few more times
• Pour the mixture into the prepared bake tin and pop in the oven for approx 50 mins - 1 hour, test to see if it's is ready with a skewer after 50 minutes
• Remove the cake from the oven and allow to cool in pan for 5 minutes before turning out onto a cooling rack
• While it's cooking stir together your cream with a teaspoon of raw honey (or to taste), with a spoon
• Serve cake warm with some honey cream and berries
• Eat the cake within 3 days or store in the freezer

Notes

These Thermomix and Gluten-Free Instructions were sent to me by my clever friend Sarah from CleverCook.
250g pitted prunes in 250g boiling water
1 teaspoon bicarb of soda
Speed 1/no temp.
Add
60g butter
80g rapadura
100g dark chocolate
SP 4/30 secs, scrape down
Add
2 eggs
120g GF flour
2 teaspoons baking powder
SP 5/15 secs. Pour into lined muffin tins and cook 25-30 mins.
Thanks Brenda, they are lovely!

You can even turn these into muffins!

Please send me pictures on Instagram or Facebook if you make this cake, or leave a comment on this blog post to let me know how you go.

Here’s one by one of my lovely Facebook followers who told me it was “ohhh so delicious” and apparently her husband has claimed it his favourite cake recipe!

Woo hoo!

You might also like Cardamon Spice Cake and Double Chocolate Banana Slab Cake.

Bren x

For such an act of generosity, she dreamed up this sweet (yet savoury!), healthy (yet delicious!) cake as a tasty thank you.

To dress the cake, Julie used freshly harvested tumeric, which she acquired from both her green-thumb Mother, and Milkwood Permaculture Farm, where she was doing a course. I would never have thought of adding tumeric to a cake! But it makes sense when you think about the health benefits, and it adds the pizzazz that Julie is known for.

To introduce her cake, and introducing her cake instinct, here’s Julie:

“I made it with my cake instinct (no trademark, but you can use it), so please use your very own cake instinct when attempting to reproduce this uniquely flavoured and textured wonder.

I encourage using organic and biodynamic ingredients where possible. Whatever you can get your hands on, really. It’s open to experimentation!”

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Chocolate and Ginger Angel Mud Cake

Ingredients:

2 cups almond meal
1 cup wholemeal spelt flour
1 cup rapadura or coconut sugar
125 g melted butter
1 1/2 cups macadamia oil
6 or 7 eggs depending on the size
1 cup grated fresh ginger
1 cup cacao
1 tsp baking soda
a few tablespoons of milk to get the right consistency

Preparation:

Pre heat oven to 190 degrees C

Butter two cake tins and make two cakes (or you can make 1 large cake)

Bake for 40-45 mins for two cakes or approx an hour for 1 large cake ( you will know it’s ready when your kitchen smells like CAKE!!)

Test with a skewer

Let cool in tin then run knife round the edge and gently tip out onto wire rack

When totally cool scoop the caramel icing on, it should not be too runny and dress with the Crystallised Tumeric

Caramel Icing:

75g butter
1/4 cup rapadura or coconut sugar
2 tablespoon milk
Melt butter, add sugar and mix until dissolved. Add milk and mix until smooth, and to thicken, add a tablespoon or two of sifted spelt flour and stir out the lumps if any.

Crystallised Tumeric:

Pop a handful of peeled and grated fresh tumeric into a saucepan with a cup of sugar along with a wee bit of water and stir it up until it’s the consistency of jam.

Keep going until you are happy with the texture. Don’t let it dry out too much because its always good to retain a little bit of moisture. Dress the top of the cake with the Crytallised tumeric.

“Good luck everyone! Don’t forget to use your very own cake instinct and fiddle with the sweetness and consistency until you are confident. If it means using more or less oil, then don’t be afraid to adhere to the ‘more is better’ motto. Then again, ‘less is more’, as they say, so there you go – it’s fate, it’ll be perfect!

If you are using the best quality ingredients you are making actual food and not empty calorie confectionary.”

Happy Baking!

Bren x

The ginger and molasses in this recipe produce a taste reminiscent of gingerbread men and all things Christmas. Experiment with other ingredients like dates and walnuts, but this one is hard to go past on its own, judging by the ‘double thumbs up’ from the ladies at the workshop not to mention my family!

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Ginger and Molasses Loaf

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Author Brenda Janschek

Ingredients

• 1 cup white spelt flour
• 1 cup wholemeal spelt flour
• 3 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• small pinch nutmeg
• 1.5 teaspoons baking powder
• 1/2 teaspoon bicarb of soda
• 1/2 teaspoon sea salt
• 100 gms butter
• 1/2 cup coconut sugar
• 2 tablespoons molasses
• 1/4 cup maple syrup
• 1 1/4 cup yoghurt
• 1 egg beaten

Instructions

• Preheat the oven to 180 degrees C. Grease a loaf tin and line it with parchment paper.
• Sift the flour, ginger, cinnamon, nutmeg, baking powder, bicarb soda and sea salt into a bowl and combine.
• Warm the butter, sugar, molasses, and maple syrup in a saucepan over low heat until the butter has melted. Pour this into the dry mixture and add the yoghurt and egg and stir until just combined.
• Pour into the loaf tin and bake for 40-50 minutes. Remove from the oven and allow to cool in the tin for 5 minutes then turn onto a wire rack.
• Once cool wrap it up in baking paper keep in fridge for 3-5 days before eating. Or just bock in whenever you want to!
• Slice and spread with butter and enjoy!

Other recipes you might like…

Ginger Biscuits

Ginger, Cardamon, Molasses Cookie Hearts

Cardamon Spice Cake