Tropical Fruit and Almond Cake

This moist, fruity almond cake is gluten-free and refined-sugar free, sweetened with honey and fruit.
Prep Time 15 minutes
Cook Time 1 hour
Course Dessert
Servings 10
Calories 368 kcal
Dairy Free, Gluten Free, Kid Friendly


  • 2 bananas very ripe
  • 5 free-range eggs separated
  • 2 teaspoons vanilla essence
  • ½ cup dates chopped
  • ½ cup dried mango chopped
  • 432 g crushed pineapple one can, drained
  • 250 g ground almonds
  • ½ cup desiccated coconut
  • 50 g coconut oil or butter melted
  • ¼ cup liquid honey
  • ¼ cup flaked almonds
  • 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.
  • Mash bananas with egg yolks and vanilla. Mix in dates, mango, pineapple, ground almonds, coconut, honey and coconut oil/butter.
  • 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.
  • 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.
  • 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.


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.