For the blondies:

  • 200g ground almonds
  • 100g dessicated coconut
  • 2 tbsp chia seeds
  • 4 tbsp coconut yoghurt
  • 200g caster sugar
  • 2 large grated carrots 
  • 150g pistachio nuts
  • 2 tsp cinnamon
  • 150g coconut oil, melted


Prep time: 20 mins. Bake time: 40-50 mins.

This cake is a) delicious, but b) gluten free & vegan, just because that’s how it worked out. It’s moist & has a flapjack texture so IMO it’s more suited to a pudding than a ‘tea and cake’ cake, but you do you always. 


Pre heat the oven to 170C fan. 

Start by soaking the chai seeds in 8 tbsp of water and setting aside to soak for 10 minutes.

Combine the melted coconut oil & sugar, fold in the coconut yoghurt & chia ‘eggs’. Then the ground almonds, grated carrot, chopped pistachios & cinnamon.

The mix will be quite thick.

Line a spring form cake tin with paper, pour in the mix and bake for 40-50 minutes (or until a skewer comes out clean).

Set aside to cool, top with more coconut yoghurt & pistachios if you fancy!