Tropical Fruit and Almond Cake

Serves: 10
Prep: 15 minutes
Cooks In: 1 hour

Tropical Fruit and Almond Cake

This moist, fruity almond cake is gluten-free and refined-sugar free, sweetened with honey and fruit.

This almond cake has the option of being dairy-free and makes a nice dessert cake served with a dollop of yoghurt, coconut yoghurt of creme fraiche on the side.


Print Recipe

  • bananas 2 very ripe
  • free-range eggs 5, separated
  • vanilla essence 2 teaspoons
  • dates ½ cup chopped
  • dried mango ½ cup chopped
  • crushed pineapple 1 x 432g can, drained
  • ground almonds 250g
  • desiccated coconut ½ cup
  • coconut oil or butter 50g, melted
  • liquid honey ¼ cup
  • flaked almonds ¼ cup
  • Greek yoghurt or coconut yoghurt to serve (optional)


Preheat oven to 165 degC/330 Fahrenheit. Lightly grease and line a round (about 22cm diameter) spring-form cake tin with baking paper on the bottom and sides.

  1. Mash bananas with egg yolks and vanilla. Mix in dates, mango, pineapple, ground almonds, coconut, honey and coconut oil/butter.
  1. In a separate bowl, whisk the egg whites until soft peaks form. Gently fold into the almond batter using a large metal spoon, trying to keep as much air in the batter as possible.
  1. Pour batter into the prepared cake tin and top with the flaked almonds. Bake for 1 hour or until golden and cooked through. To test if the cake is done, insert a wooden skewer into the middle of the cake and it should come out clean.
  1. Remove cake from oven and leave in tin for 5 minutes, before transferring to a wire rack to cool.


  • Serve with a dollop of crème fraiche or yoghurt on the side.
Nutritional Information Per Serving
25.9 g
20.7 g
Total Fat
27.5 g
11.2 g