Orange Walnut Cake with Cardamom Cream
Recipe type: Breakfast, Dessert
Cuisine: Paleo, Gluten Free, Grain Free, Dairy Free
Serves: 8
A deliciously spiced paleo cake perfect for dessert or breakfast! In this recipe the carbs are pretty high, but a good dose of healthy fat balances it nicely!
  • ½ cup almond meal
  • 2 cups coconut flour
  • 1 cup grated yams
  • 1 cup crushed walnuts
  • 1 teaspoon orange zest
  • ½ teaspoon lemon zest
  • 1 tsp baking soda
  • ⅔ cup coconut oil, liquid
  • 3 large eggs (preferably duck)
  • ½ cup canned coconut cream (I use this one!)
  • Cardamom Cream:
  • 1 cup canned coconut cream
  • 1 tablespoon freshly ground cardamom seeds
  • ½ tablespoon orange zest
  1. Preheat oven to 350 degrees.
  2. Grate Yams in a food processor, then transfer to a large mixing bowl.
  3. Add coconut and almond flour, walnuts, baking soda and zest to the bowl, stir well.
  4. Add coconut oil and cream to the mix.
  5. On the side whisk eggs lightly in another bowl, then add to cake mixture.
  6. (You can also put eggs, coconut oil and coconut cream in the blender and mix until frothy, then add to the dry ingredients)
  7. Mix ingredients thoroughly until well combined.
  8. Prepare a 9" baking pan by coating the interior lightly with coconut oil.
  9. Cut a piece of parchment paper to fit the bottom of the pan and place it on top of the coconut oil.
  10. Now pour the cake mixture into the pan and bake for 35/ 40 minutes, or until an inserted toothpick will come out dry.
  11. Let cake cool down for 10 minutes on a rack.
  12. In the meantime whisk together the coconut cream, orange zest and cardamom.
  13. When the cake is ready to serve, spread the cream to your taste on individual slices.
Recipe by The Nourished Caveman at