40+ Flavorful Sunday Paleo Cake Recipes to Sweeten Your Day

Sundays are special. They’re the days when we take a breath, slow down, and enjoy the simple joys of life.

Whether it’s a laid-back brunch with friends, a quiet afternoon with your family, or just a moment to yourself, Sundays are perfect for indulging in something sweet.

For those who follow a paleo lifestyle or just want to enjoy a guilt-free treat, finding cake recipes that fit the bill can make your weekend even more delightful.

That’s why we’ve compiled a list of over 40 Sunday paleo cake recipes that will transform your day into a celebration of flavor.

From rich chocolate and nutty banana to tropical coconut and zesty lemon variations, there’s something for everyone in this extensive collection.

Each recipe is gluten-free, grain-free, and free from refined sugars, letting you enjoy a sweet treat that aligns with your health and wellness goals.

40+ Flavorful Sunday Paleo Cake Recipes to Sweeten Your Day

With these 40+ Sunday paleo cake recipes, you have everything you need to make your weekend extra special.

These cakes are not just indulgent but also nourishing, made with wholesome ingredients that support your healthy lifestyle.

Whether you crave the comforting flavors of a classic carrot cake or the vibrant zest of a lemon poppy seed cake, there’s a recipe here to fit your tastes.

Baking one of these cakes on a Sunday adds a touch of warmth to your home and creates lasting memories, whether shared with loved ones or savored with a cup of coffee.

Embrace the weekend and treat yourself to the flavors and joys these paleo cake recipes bring.

Paleo Carrot Cake

This paleo carrot cake is a wholesome treat that combines the natural sweetness of carrots with the warm flavors of cinnamon and nutmeg. Perfect for a cozy Sunday dessert, it’s moist, rich, and topped with a dairy-free cream cheese frosting.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup or honey
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line two 8-inch round cake pans with parchment paper.
2. In a large mixing bowl, combine the almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together the melted coconut oil, maple syrup (or honey), eggs, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
5. Fold in the grated carrots, crushed pineapple, and chopped nuts.
6. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
7. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

This paleo carrot cake offers a delightful way to indulge in a classic dessert while staying true to a paleo lifestyle. The natural sweetness from the carrots and pineapple combined with the warm spices creates a perfect balance, while the dairy-free frosting adds a creamy touch. It’s a treat that’s bound to make any Sunday special and satisfy your sweet tooth without compromising your dietary goals.

Paleo Chocolate Zucchini Cake

This rich and moist chocolate zucchini cake is the ideal dessert for a Sunday treat. Packed with hidden vegetables and naturally sweetened, it’s both decadent and nutritious.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup maple syrup or honey
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 cup finely grated zucchini (squeeze out excess moisture)
• 1/2 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment paper.
2. In a large bowl, mix the almond flour, cocoa powder, baking soda, and salt.
3. In another bowl, whisk the eggs, maple syrup (or honey), melted coconut oil, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and stir until a smooth batter forms.
5. Gently fold in the grated zucchini and chocolate chips.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely before cutting into squares.

This paleo chocolate zucchini cake is a deliciously decadent way to sneak some vegetables into your dessert. The cocoa and the subtle flavor of zucchini create a rich, moist texture that’s both satisfying and nourishing. Perfect for a Sunday family gathering or a cozy afternoon treat, this cake pairs wonderfully with a cup of herbal tea or black coffee.

Paleo Lemon Almond Cake

A light, zesty, and slightly sweet cake that’s perfect for spring or summer Sundays, this paleo lemon almond cake brings together bright lemon flavor and the nutty taste of almonds for a refreshing dessert.

Ingredients:

• 2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup honey or maple syrup
• 4 large eggs
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• Juice of 1 lemon
• 1/4 cup unsweetened almond milk
• 1/4 cup sliced almonds for topping (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper.
2. In a bowl, combine the almond flour, baking soda, and salt.
3. In a separate bowl, beat the eggs, honey (or maple syrup), melted coconut oil, vanilla extract, lemon zest, and lemon juice until fully incorporated.
4. Gradually mix the wet ingredients into the dry ingredients until a smooth batter forms.
5. Stir in the almond milk to loosen the batter if needed.
6. Pour the batter into the prepared pan and spread it evenly.
7. Sprinkle the top with sliced almonds for added texture.
8. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This paleo lemon almond cake is an ideal Sunday dessert for those who love a touch of citrus in their sweets. The bright lemon flavor enhances the naturally nutty taste of the almond flour, making each bite light yet satisfying. The addition of sliced almonds provides a delightful crunch, making it perfect for pairing with a warm cup of green tea or coffee for a light but flavorful finish to your Sunday.

Paleo Coconut Pineapple Cake

This tropical-inspired paleo cake brings a taste of paradise to your Sunday. With the natural sweetness of pineapple, the richness of coconut, and a moist, fluffy texture, it’s a perfect dessert for those who enjoy bright, sunny flavors.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup honey or maple syrup
• 4 large eggs
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple, drained and patted dry
• 1/2 cup unsweetened shredded coconut
• 1/4 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan or line with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
3. In another bowl, mix the honey (or maple syrup), eggs, melted coconut oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Fold in the drained crushed pineapple, shredded coconut, and chopped nuts if using.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This paleo coconut pineapple cake is a refreshing way to add a touch of the tropics to your Sunday dessert spread. The blend of pineapple and coconut creates a harmonious balance of sweet and slightly tangy flavors, with a moist texture that makes it irresistible. Whether enjoyed on its own or with a dollop of coconut cream, this cake is perfect for a laid-back Sunday afternoon.

Paleo Pumpkin Spice Cake

A quintessential fall-inspired treat, this paleo pumpkin spice cake is perfect for cozy Sundays, offering a warm, spiced flavor with a fluffy texture that will bring comfort and joy to any dessert table.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup honey or maple syrup
• 4 large eggs
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 cup pure pumpkin puree (not pumpkin pie filling)
• 1/2 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
3. In a separate bowl, mix the honey (or maple syrup), eggs, melted coconut oil, vanilla extract, and pumpkin puree until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Fold in the chopped pecans or walnuts if using.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
8. Allow to cool completely before cutting into squares or serving.

This paleo pumpkin spice cake captures the essence of autumn in every bite. The combination of warm spices and pumpkin puree creates a rich, flavorful cake that is both comforting and satisfying. The natural sweetness from honey or maple syrup enhances the pumpkin flavor without overpowering it, making it a perfect treat for your Sunday brunch or dessert table.

Paleo Blueberry Lemon Cake

Fresh, light, and tangy, this paleo blueberry lemon cake is an ideal Sunday treat that pairs perfectly with a cup of green tea or lemonade. Bursting with juicy blueberries and bright lemon zest, this cake is as refreshing as it is delicious.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup honey or maple syrup
• 4 large eggs
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• Juice of 1 lemon
• 1/2 cup fresh or frozen blueberries
• 2 tablespoons coconut flour (optional, for added structure)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round or square cake pan or line it with parchment paper.
2. In a bowl, mix the almond flour, baking soda, salt, and coconut flour (if using).
3. In a separate bowl, whisk together the honey (or maple syrup), eggs, melted coconut oil, vanilla extract, lemon zest, and lemon juice.
4. Combine the wet ingredients with the dry ingredients and mix until smooth.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The paleo blueberry lemon cake is an excellent choice for those who crave a light and flavorful dessert. The tangy lemon zest and sweet blueberries create a delightful flavor contrast, while the moist, tender crumb is perfect for indulging on a lazy Sunday. This cake is a great way to celebrate the simple pleasures of life with a treat that feels both refreshing and indulgent.

Paleo Apple Cinnamon Cake

This paleo apple cinnamon cake is the ultimate cozy dessert for a Sunday afternoon. With chunks of sweet apple and a warm cinnamon spice blend, it’s an inviting treat that pairs perfectly with a cup of tea or coffee.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 large eggs
• 1/2 cup honey or maple syrup
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 large apple, peeled and diced (Granny Smith or Honeycrisp work well)
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. In a large mixing bowl, combine the almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients and stir until combined.
5. Gently fold in the diced apple and nuts if using.
6. Pour the batter into the prepared dish and spread evenly.
7. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cake cool for 10 minutes before transferring it to a wire rack to cool completely.

This paleo apple cinnamon cake is perfect for those who enjoy a comforting, homey dessert. The combination of sweet, juicy apples and the warmth of cinnamon creates a flavor profile that feels like a hug in cake form. This is a dessert that’s sure to become a staple for Sunday gatherings and quiet afternoons alike.

Paleo Strawberry Almond Cake

A delicate and delicious cake that brings together the sweetness of strawberries with the richness of almonds, this paleo strawberry almond cake is perfect for a light Sunday dessert or a brunch treat.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup honey or maple syrup
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup fresh strawberries, hulled and sliced
• 1/4 cup slivered almonds for topping

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan or line with parchment paper.
2. In a mixing bowl, combine the almond flour, baking soda, and salt.
3. In another bowl, whisk the eggs, honey (or maple syrup), melted coconut oil, vanilla extract, and almond extract until fully combined.
4. Mix the wet ingredients into the dry ingredients until the batter is smooth.
5. Gently fold in the sliced strawberries.
6. Pour the batter into the prepared pan and spread evenly.
7. Sprinkle the top with slivered almonds for added texture.
8. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This paleo strawberry almond cake is light, moist, and bursting with the natural flavor of strawberries. The almond extract amplifies the nutty undertones of the almond flour, making it an elegant and satisfying treat. Perfect for a special Sunday brunch or a simple dessert, this cake is a bright and delicious way to end the week.

Paleo Chocolate Hazelnut Cake

Rich and indulgent, this paleo chocolate hazelnut cake is perfect for those who want to savor a decadent dessert without sacrificing their dietary goals. The combination of cocoa and toasted hazelnuts creates a cake that’s both luxurious and satisfying.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup honey or maple syrup
• 4 large eggs
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 cup finely chopped toasted hazelnuts
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper.
2. In a mixing bowl, combine the almond flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, whisk the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until well mixed.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Fold in the toasted hazelnuts and chocolate chips if using.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The paleo chocolate hazelnut cake is an irresistible treat for chocolate lovers. The deep cocoa flavor paired with the crunch of toasted hazelnuts creates a cake that’s rich yet balanced. This dessert is perfect for those Sunday moments when you want to indulge without compromising on your diet. It’s an impressive, gourmet cake that will satisfy your sweet cravings and make your weekend special.

Paleo Lemon Poppy Seed Cake

Bright and zesty, this paleo lemon poppy seed cake is an uplifting treat perfect for a Sunday afternoon. The citrusy flavor combined with the slight crunch of poppy seeds makes for a refreshing and delightful dessert that pairs wonderfully with a hot cup of herbal tea.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup honey or maple syrup
• 4 large eggs
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 2 tablespoons poppy seeds

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round or square cake pan or line it with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, honey (or maple syrup), melted coconut oil, vanilla extract, lemon zest, and lemon juice until well combined.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Fold in the poppy seeds.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This paleo lemon poppy seed cake is the perfect blend of light and flavorful. The bright lemony notes bring a burst of freshness, while the poppy seeds add a subtle crunch and a touch of texture. Ideal for a Sunday treat, it’s a cake that’s simple, elegant, and perfect for celebrating the weekend with a hint of citrusy indulgence.

Paleo Carrot Cake

This paleo carrot cake is moist, flavorful, and packed with the natural sweetness of carrots and a hint of warm spices. It’s a great choice for a Sunday dessert that’s both satisfying and nutritious.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 large eggs
• 1/2 cup honey or maple syrup
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 1/2 cups finely grated carrots
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round or square cake pan or line it with parchment paper.
2. In a large bowl, mix the almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Fold in the grated carrots and nuts if using.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This paleo carrot cake is a timeless favorite that’s transformed to fit your paleo lifestyle. The natural sweetness and moisture from the carrots, combined with the warm spices, create a cake that feels hearty and comforting. Perfect for a Sunday dessert, it’s both nutritious and indulgent, making it an excellent choice for satisfying your sweet tooth in a wholesome way.

Paleo Chocolate Orange Cake

For those who love a rich and sophisticated dessert, this paleo chocolate orange cake is the perfect Sunday indulgence. The combination of deep cocoa and the bright, zesty flavor of orange creates a cake that’s both decadent and refreshing.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup honey or maple syrup
• 4 large eggs
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract
• Zest of 1 large orange
• 1/4 cup fresh orange juice
• 1/2 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8-inch round or square cake pan with parchment paper.
2. In a large bowl, combine the almond flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, whisk the eggs, honey (or maple syrup), melted coconut oil, vanilla extract, orange zest, and orange juice until smooth.
4. Mix the wet ingredients into the dry ingredients until fully combined.
5. Gently fold in the chocolate chips if using.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The paleo chocolate orange cake is a perfect blend of rich chocolate and refreshing citrus, creating a sophisticated and indulgent dessert. This cake is a wonderful choice for those who appreciate the balance of deep cocoa flavor with a hint of bright orange. It’s perfect for a Sunday dessert that will impress your guests or make your day feel extra special.

Paleo Blueberry Almond Cake

This paleo blueberry almond cake is a delightful blend of juicy blueberries and nutty almond flavor. It’s light, moist, and perfect for a Sunday brunch or an afternoon treat. The blueberries add a burst of natural sweetness, making each bite irresistible.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup honey or maple syrup
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup fresh or frozen blueberries
• 1/4 cup sliced almonds for topping

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8-inch round or square cake pan with parchment paper.
2. In a mixing bowl, combine the almond flour, baking soda, and salt.
3. In another bowl, whisk the eggs, honey (or maple syrup), melted coconut oil, vanilla extract, and almond extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared pan and spread evenly.
7. Sprinkle sliced almonds on top of the batter for a nice crunch.
8. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This paleo blueberry almond cake is perfect for a leisurely Sunday afternoon. The moist texture of the cake, paired with the sweet burst of blueberries and the delicate almond flavor, makes it a treat that’s both elegant and comforting. This cake is simple enough to make but special enough to serve at a gathering or to enjoy by yourself with a cup of tea.

Paleo Coconut Lime Cake

For a tropical twist on your usual Sunday dessert, this paleo coconut lime cake brings the flavors of a sunny beach to your table. The blend of coconut and lime creates a light and refreshing dessert that’s perfect for celebrating the weekend.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup honey or maple syrup
• 4 large eggs
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract
• Zest of 2 limes
• 1/4 cup fresh lime juice
• 1/2 cup unsweetened shredded coconut

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8-inch round or square cake pan or line with parchment paper.
2. In a large bowl, mix the almond flour, coconut flour, baking soda, and salt.
3. In another bowl, whisk the eggs, honey (or maple syrup), melted coconut oil, vanilla extract, lime zest, and lime juice until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Fold in the shredded coconut.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This paleo coconut lime cake is a delightful mix of tropical flavors that will transport you to a warm and sunny day. The light and fluffy texture, coupled with the zesty lime and rich coconut, makes it a perfect dessert for a relaxing Sunday. Whether enjoyed on its own or with a dollop of coconut cream, this cake is sure to become a favorite.

Paleo Banana Nut Cake

This paleo banana nut cake is perfect for those who love the combination of sweet bananas and crunchy nuts. Moist and hearty, it makes for an excellent dessert or a flavorful snack to enjoy on a Sunday.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup honey or maple syrup
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 2 ripe bananas, mashed
• 1/2 cup chopped walnuts or pecans

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8-inch round or square cake pan with parchment paper.
2. In a large bowl, combine the almond flour, baking soda, and salt.
3. In another bowl, whisk the eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until smooth.
4. Add the mashed bananas to the wet ingredients and stir to combine.
5. Mix the wet ingredients into the dry ingredients until fully combined.
6. Fold in the chopped walnuts or pecans.
7. Pour the batter into the prepared pan and spread evenly.
8. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This paleo banana nut cake is the perfect way to use up ripe bananas while indulging in a dessert that’s both nutritious and tasty. The sweetness of the bananas pairs perfectly with the richness of the nuts, making each bite satisfying and hearty. It’s an excellent choice for a Sunday afternoon snack or dessert that will keep you feeling energized and content.

Note: More recipes​ are coming soon!