Pear, Fig & Goji Berry Cake

Baked with a crunchy goji berry & seed base with a moist almond and coconut filling topped with slightly baked figs. 

Baked with Love | Free from gluten, dairy, soy, preservatives and refined sugar




1/2 cup goji berries soaked for 15 minutes

2 tablespoons of pureharvest coco almond spread or/ your favourite spread

1 tablespoon of coconut oil

1/4 cup desiccated coconut

1/4 cup seeds

(I use pumpkin & sunflower seeds)

1/8 cup linseeds

1 tablespoon of tahini


3 fresh figs

1 pear grated

3 eggs

1/2 cup linseeds grounded

1/4 cup coconut oil

1/8 cup coconut sugar

1 teaspoon vanilla bean powder

1/2 cup almond meal

1/2 cup desiccated coconut

1/8 cup arrowroot flour

1/4 cup water or/ coconut milk




In a food processor blend goji berries, spread, coconut oil, desiccated coconut and tahini

When well combined mix in all seeds

Press mixture firm into a lined cake tin until evenly spread


In a mix master/ kitchen aid cream coconut oil, coconut sugar and eggs on high

Slowly add in all other ingredients, except the figs, and mix until well combined

Poor mixture on top of the base

Slice figs and arrange on top of the cake mixture

Spray with coconut oil and cover with foil

Bake in an oven at 180 degrees for an hour (at half an hour remove foil)

Enjoy warm with coconut cream and more goji berries



Cake is always tastier if served the day after...