Paleo Coconut Flour Fruit Cake

 Paleo Coconut Flour Fruit Cake

Prep Time: 12 mins     
Cook Time: 50 mins
Total Time: 1 hour 10 mins
Servings: 10 

A dense, naturally sweet paleo fruit cake made with coconut flour, applesauce, and dried fruit. Moist, spiced, and perfect for slicing once cooled.

Ingredients

• 1½ cups unsweetened applesauce
• ¾ cup creamy almond butter (100% almonds)
• 3 large eggs
• 1 cup coconut flour
• ¼ cup ground flaxseed
• 2 tsp baking powder 
• 1 tsp vanilla extract
• 1 tsp orange zest
• 1 tsp ground cinnamon
• ⅛ tsp ground nutmeg
• ⅛ tsp ground cloves
• ⅓ cup raisins
• ⅓ cup chopped dates (or dried cranberries, apricots, or currants)
• ½ cup pecans, roughly chopped (fold half in, half for topping)

Method

Preheat the oven
Heat the oven to 180°C / 350°F. Line a medium loaf tin with parchment paper.

Mix the dry ingredients
In a large bowl, combine the coconut flour, ground flaxseed, baking powder, cinnamon, nutmeg, and cloves. Mix well to remove any lumps.

Mix the wet ingredients
In a separate bowl, whisk together the applesauce, almond butter, eggs, vanilla extract, and orange zest until smooth and fully combined.

Combine
Add the dry ingredients to the wet ingredients and stir until a thick, cohesive batter forms. Let the batter rest for 2–3 minutes to allow the coconut flour to absorb moisture.

Add fruit and nuts
Fold in the raisins, chopped dates, and half of the chopped pecans until evenly distributed.

Fill the tin
Transfer the batter to the prepared loaf tin and smooth the surface with the back of a spoon. Sprinkle the remaining pecans over the top.

Bake
Bake for 50–55 minutes, or until the top is set and a toothpick inserted into the centre comes out clean.

Cool
Allow the cake to cool completely in the tin before removing. This is essential for clean slicing.

Storage

Fridge: Store in an airtight container for up to 5 days

Freezer: Wrap tightly and freeze for up to 3 months

Best texture: Slice once fully cooled or chilled