Kumara and Boysenberry Cake | Gluten Free

Adapted from Bestow Beauty
As we approach the festive season and see fresh, vibrant berries at the markets, I wanted to share a favourite recipe from Bestow Beauty that I’ve lovingly adapted over the years. This is one of my go-to treats—nourishing, delicious, and perfect for this time of year. Serve it sliced with a spoonful of coconut Greek yogurt or unsweetened A2 Greek yogurt, topped with fresh berries for a beautiful, balanced indulgence.

A little tip: This cake freeze really well, and if I have any leftovers I’ll freeze single serves to then toast in the air fryer—it transforms into a comforting treat to enjoy on another day.

8-12 serve

Ingredients

3 cups of almond flour

(I use 1 1/2 cups almond flour
1 cup cassava flour (Buy here)
and 1/2 cup of collagen peptitdes Buy here))

pinch of Himalayan salt

1 tsp baking powder

1 1/2 tsp cinnamon

1/2 cup of coconut sugar

(I use 5 tsp of monkfruit sweetener (Buy here))

1/4 cup macadamia nut oil

1 tsp vanilla extract

3 eggs lighly beaten

3 cups mashed red kumara

1 cup frozen boysenberries

Directions

Preheat the oven to 150°C and line the base of a 23 cm round cake tin.

Peel, chop, and cook enough kumara to make 3 cups when mashed or pureed.

In a large bowl, combine dry ingredients. Add oil, vanilla, eggs and kumara, mixing well. Gently fold in boysenberries until the colour begins to run. Spoon the mixture into the cake tin and smooth it out.

Bake for 1 hour and 20 minutes until the top is browned. Remove from the oven and let it cool in the tin for 15 minutes.

Serve with fresh berries and plain Greek coconut or A2 yoghurt.