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Delicious childhood lolly cake recipe, like your favourite lolly slice or log, but made healthy so friendly for anyone who is plant-based, vegan, gluten free, refined sugar free, low-sugar, paleo or keto!
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Healthy Lolly Cake

Course Dessert
Cuisine American
Keyword dairy free, egg free, healthy, vegan
Prep Time 30 minutes
Firm time 2 hours
Servings 10 slices
Author Buffy Ellen Gill

Ingredients

  • 1 1/2 c cashews
  • 1 c coconut flour
  • 1/2 c coconut oil
  • 4 tbsp liquid sweetener coconut nectar, brown rice syrup, agave or yacon
  • 1 1/2 tsp vanilla extract
  • Pinch sea salt
  • 1 tsp strawberry/beetroot powder
  • 1 tsp turmeric
  • 1/4 tsp spirulina
  • 1/4 c desiccated coconut

Instructions

  • Blend cashews and coconut flour in a food processor until it becomes a fine flour, then add the remaining ingredients (except the colourings and coconut) and blend until well combined and sticky.
  • Put 2-3 heaped tablespoons of the mixture into 3 small bowls (6 tablespoons in total), and add the beetroot powder, turmeric, and spirulina to each bowl and stir until combined. You can add more or less if you prefer a darker colour.
  • Roll each coloured mix into three long rolls and place in the freezer for 10-15 minutes to set.
  • Remove the "lollies" from the freezer and slice into 3 cm pieces. Pour the rest of the cake mix onto a piece of reusable baking paper, and evenly place the coloured rolls throughout your cake mixture. Cover the coloured bits with the mixtures, roll into a thick log around 8 cm in diameter, then sprinkle over desiccated coconut and roll again until evenly covered. Place in the freezer for at least 30 minutes or overnight to set.
  • Slice into 1cm slices and serve! Will keep in the freezer for up to 2 months.

Notes

  • Make it nut free: I haven’t tried this option myself, but you could replace the cashews with watermelon seeds for a nut free option. I wouldn’t use sunflower seeds, I think they’d be a bit too bitter here and not give that ‘biscuity’ taste we’re after.
  • Make it keto: Use yacon syrup instead of coconut nectar / brown rice syrup / agave.
  • I’ve used a combination of cashew and coconut flour here, to make it more affordable (cashews are expensive!). If you don’t have coconut flour on hand though you could replace with extra cashews, or else use desiccated coconut instead of coconut flour.
  • The end colour of your log will depend on the sweetener you use - some are darker than others, but we’re only using a very little amount here, so it shouldn’t impact things too much.
  • This lolly cake is only very modestly sweet, not like the regular ones you get from the bakery. So if you do prefer a slightly sweeter outcome, feel free to add 1-2 more tablespoons of sweetener to the mix.
  • For the pink colouring, you can use beetroot powder, strawberry or acai powder, or even a few tablespoons of beetroot juice (grate some beetroot, and squeeze it between your hands to get some juice).