Coconut and Prunes Small Cakes (vegan & gluten free)

Hello my little cats!


Sorry for being absent the last 2 weeks, I have been busy with my new job and I am now settling down and enjoying the weekend to relax and bake after these 2 busy weeks 🙂

As I was in France recently, I brought back some dried prunes as I really like them, especially in my morning porridge, and I found out that they fit very well with coconut powder (you should try to add some to your porridge, it is yummy). So I came up with a recipe of small cakes with these 2 ingredients, perfect for an afternoon tea or to enjoy on its own as a snack.

They are soft, vegan, egg-free and dairy-free, and if you are gluten intolerant you can replace the spelt flour by any other gluten-free flour.

Makes 15 small cakes.


-125 g of spelt flour (or gluten free flour)

-100 g of almond powder

-30 g of dried prunes cut into chunks

-20 g of shredded coconut

-20 g of unsweetened apple sauce

-20 g of melted coconut oil

-2 tea spoons of  baking soda

-a pinch of sea salt

-3 table spoons of agave syrup

-4 table spoons of almond milk

How to proceed:

Pre-heat your oven to 180°C.

Mix together the spelt flour, almond powder, baking soda, shredded coconut, sea salt, and dried prunes chunks. Add the unsweetened apple sauce, melted coconut oil, almond milk and agave syrup and stir until you have an homogeneous dough.

On a baking tray, put a baking paper, and shape small cakes. You can sprinkle extra shredded coconut if you like. Bake in the oven for 20mins. Once it is ready, let them cool down for 10-15 mins, and VOILA! Enjoy 🙂

Perfect occasions for these vegan prunes and coconut small cakes:

-afternoon tea, tea time



15 bouchées


-125 g de farine d’épeautre (ou de la farine sans gluten)

-100 g de poudre d’amandes

-30 g depruneaux coupés en morceaux

-20 g de noix de coco en poudre

-20 g compote de pommes non sucrée

-20 g d’huile de coco fondue

-2 cuillères à café de levure chimique

-une pincée de sel de mer

-3 cuillères à soupe de sirop d’agave

-4 cuillères à soupe de lait d’amande


Préchauffez votre four à 180 ° C.

Mélanger ensemble la farine d’épeautre, la poudre d’amande, la levure chimique, la noix de coco en poudre, le sel de mer, et les morceaux de pruneaux. Ajouter la compote de pommes non sucrée, l’huile de noix de coco fondue, le lait d’amande et le sirop d’agave et remuer jusqu’à ce que vous ayez une pâte homogène.

Sur une plaque de cuisson, mettez un papier cuisson, et former de petits gâteaux. Vous pouvez saupoudrer de la noix de coco râpée si vous le souhaitez. Cuire au four pendant 20 minutes. Une fois qu’ils sont prêts, laissez-les refroidir pendant 10-15 minutes, et voilà! Bonne dégustation 🙂

Occasions parfaites pour ces petites bouchées végétaliennes aux pruneaux et noix de coco:


-en-cas, snack


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