Paleo Birthday Sponge Cake With Marshmallow Icing!



Paleo Sponge Cake

6 eggs, separated
1 tsp apple cider vinegar

4 cups almond meal (or coconut meal* if Nut Free)
½ cup tapioca starch
½ cup coconut flour
½ tsp baking soda (or 2 tsp baking powder)
½ tsp salt

½ cup xylitol (or other sweetener*)
1 tsp vanilla
150g butter melted (or coconut oil for Dairy Free)
1 cup plus 2 Tbsp water
Colouring of choice*

Preheat the oven to 170’C

Grease and line or ‘flour’ two 20cm cake tins or one large bundt tin or one large 30cm square tin. Depending on the shape of cake you want.

First clean the bowl of your beater and the whisk attachment with a little vinegar water to ensure your whites will whip well.

Then carefully separate 6 eggs with the whites going directly into the beater bowl and the yolks into another bowl. Add the vinegar to the whites and beat until stiff.

Mix together all the dry ingredients listed in a large bowl.

*If you need to make coconut meal for a nut free version then measure desiccated coconut along with the rest of the ingredients into a blender and blend on high until it is a fine meal. I actually like to do this with the almond meal anyway to make it finer. By blending with the tapioca and coconut flour you prevent it from becoming a paste as quickly and can achieve a fine meal.

Beat the egg yolks with the sweetener until pale and fluffy.

*If you want a ‘white’ sponge then use a white sweetener like xylitol or Erythritol both of which are natural and very low calorie. If you don’t mind a caramel colour and flavour then use coconut sugar or honey or maple syrup.

Once the yolks are fluffy add the vanilla and beat in the melted butter or coconut oil. Then add the 1 cup of water.

*If you want a beautiful white ‘Victorian sponge’ then don’t add any colour. I use Queen natural food colourings to make a very pink cake for my toddler but see my colour guide here for more ideas.

I blend the yolks in a Thermomix (bowl blender) then add the dry ingredients to the yolks. However, you can just tip the wet ingredients over the dry in a large bowl. Mix well.

Check the consistency. You want it to be thick but not too thick, it should be able to pour. Add the extra 2 Tbsp water if needed.

Next fold in the egg whites. Start with ⅓ then fold in the rest. Keep as much air as you can.

Pour your batter into your two small or one large tin and even out gently. Bake at 170°C for 40 minutes to an hour. It will spring back when touched and a skewer should come out clean.

Cool in the pan for 5 minutes then transfer to a cake rack to cool completely.

Sandwich your sponges together with ‘Chia Jam’ and ice with your choice of either buttercream, coconut icing, lemon drizzle icing or nap in molten chocolate… or as I did make a double batch and ice your 4 cakes with home made Paleo Marshmallow and desiccated coconut.




Paleo IQS Marshmallow


Paleo IQS Marshmallow

two ½ cups water
3 Tbls grass fed beef gelatin
1 cup honey or rice malt syrup or maple syrup
1 tsp vanilla extract 
1/4 tsp sea salt
Using coconut oil grease a large baking dish and line with baking paper, leave an overhang to use as handles to pull your marshmallow out later.  

In the bowl of your mixer combine the gelatine and half a cup of water.

If you want coloured marshmallow add the colouring to the gelatine. 

Pour the other 1/2 cup of water into a small saucepan with the honey, vanilla and salt. Over a medium high heat, bring the mixture to a boil. Using a candy thermometer boil the honey mix until it reaches 240 degrees. If you havent a thermometer check for ‘soft ball’ stage by dipping a spoon into the honey mix then into a glass of cold water, you should be able to roll the set candy into a soft ball. This will take approx. 7-8 min. Immediately remove from the sauce pan from the heat so it does not go further and turn to hard candy.

Turn your mixer to low/med and slowly pour the honey mixture into the bowl combining it with the softened gelatin. Turn the mixer to high and continue beating the mixtures until it becomes thick like well whipped cream.

Immediately pour into your lined dish as it will start to set. If your going to be icing a cake with it, work fast. You have about a minute to work with it! Don’t worry you can always dust the cake in desiccated coconut once iced if need be.


TOM’s Chocolate Brownies

IMG_1270There are times when you are craving something insanely chocolaty but also maybe just a little bit healthy. I give you my triple chocolate brownies with brain healthy walnuts, hidden spinach and optionally blood tonic beets for a ‘red velvet’ version.

Yes I just said I put spinach into my brownies! And even my little girl who enthusiastically helped me stuff spinach leaves into the blender flat refuses later to acknowledge they went in. But they are, in there, hidden and only adding to the deliciousness with a moistness and flavour that surprisingly compliments chocolate (also slightly bitter and astringent).


Triple Chocolate Brownies 

100g butter
100g dark chocolate
2 eggs
¼ cup water
½ cup apple sauce or beet puree or a banana
½ to 1 cup spinach leaves
1 cup almond meal
½ cup green banana flour (or buckwheat flour)
2 Tbsp tapioca starch
2 Tbsp coconut flour
¼ cup sugar of choice (xylitol, coconut sugar or maple syrup)
¼ cup cocoa powder
pinch baking soda
1 cup walnuts
¼ tsp sea salt or flakes

50g walnuts
50g dark chocolate
50g ‘white’ chocolate (loving earths cashew white choc)

photophoto 1photo 2IMG_1270

Start by melting the butter and chocolate in a bowl in the microwave or over a boiler. ThermoMix: 10 mins/60’C/sp1.

Add the eggs and whisk in. TM:10sec/sp4

Then add the water, apple sauce or beet puree (for red velvet brownies) and the spinach (optional). Blend in a food processor until completely smooth. TM: 20sec/sp10

Add the flours, cocoa and baking soda and mix in well. TM: 10sec/sp6

Stir in the walnuts and the salt then spread in a greased and lined tin and sprinkle over the extra walnuts and chocolate.

Bake at 170°C for 30-45 minutes or until set but still gooey in the middle.