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Absolutely amazing grain free cake: sunflower cake!

sunflower cake
Posted by on February 7, 2011

I am thrilled with this cake. I still have to pinch myself that it’s not made out of grain flour! With desserts this delicious, no reason to return to grain flour: I love it, the hubs loves it and I have to beat the kids back with a stick (this, of course, is figuratively).

The texture is smooth and moist, and it is full of rich flavor. I sprinkled the top with cinnamon for a dash of spice that gives the cake a gourmet look when serving. Just remember to soak your sunflower seeds the day before.

This cake might make a very nice Spring Celebration or Mother’s Day Cake, dressed up with some miniature cut sunflowers!

For a fresh cake that’s sure to please, here’s another GAPS recipe, from “Internal Bliss”:

Sunflower Cake

  • 2 1/2 cups of Sunflower Seeds, soaked and wet
  • 2 Tbsp Coconut Oil ( I also added 1 Tblsp butter)
  • 1/3-1/2 cup Honey
  • 4 Eggs
  • 2 tsp Cinnamon
  1. Preheat oven to 350˚F.
  2. Grind the sunflower seeds into a smooth paste in the food processor.
  3. Add the rest of the ingredients and blend until mixture is well combined.
  4. Pour mixture into greased 8×8 baking dish or 9 inch cake pan.
  5. Bake for 50-60 minutes. A knife inserted in the center will come out clean when the cake is done.

And by the way, I think this cookbook is worth it’s weight in gold….even if you have no intention of letting go of your favorite spelt pancakes! Hope you enjoy the recipe, and I would love to see links to other great grain free recipes like this one! Please feel free to link them in a comment below so others can enjoy them, as well.

This recipe is part of Monday Mania at The Healthy Home Economist!

11 Responses to Absolutely amazing grain free cake: sunflower cake!

  1. Sarah, The Healthy Home Economist

    Going to have to try this one, Nancy! Hope the grain free apple cobbler was a hit for you yesterday! :) Thanks for sharing at Monday Mania!

    • nourishingnancy

      Hey Sarah! Thanks for checking me out over here. This cake is fabulous. Thank you, Dr. Natasha CM. Like I said, baking without grains is all new to me, so I’m like a kid in a candy store lately. Minus the white sugar.
      I can’t wait to try that apple cobbler recipe. Sorry, we haven’t tried it yet, but I have the 8 green apples on my counter as we speak. I’ll comment on it when we make it!! Thanks again, Sarah.

  2. Dr Cate

    Gee whiz I couldn’t believe the looks of that cake, so crumbly and yummy…I was sure it would be super high in carbs. I like to keep carbs under 100 gm per day. But it came out to ways less than I thought. This is the full breakdown.

    Servings Per Recipe: 6 (This may be fewer servings than recommended in the book, but I eat alot at once.)

    Serving Size: 1 serving

    Amount Per Serving

    Calories 450.4

    Total Fat 34.9 g

    Saturated Fat 8.5 g

    Polyunsaturated Fat 18.0 g

    Monounsaturated Fat 6.5 g

    Cholesterol 75.9 mg

    Sodium 37.2 mg

    Potassium 495.8 mg

    Total Carbohydrate 28.8 g

    Dietary Fiber 7.2 g

    Sugars 15.4 g

    Protein 12.6 g

    Vitamin A 3.3 %

    Vitamin B-12 3.2 %

    Vitamin B-6 23.0 %

    Vitamin C 2.5 %

    Vitamin D 0.3 %

    Vitamin E 134.7 %

    Calcium 7.5 %

    Copper 49.6 %

    Folate 33.7 %

    Iron 17.6 %

    Magnesium 18.1 %

    Manganese 76.2 %

    Niacin 19.1 %

    Pantothenic Acid 40.1 %

    Phosphorus 64.8 %

    Riboflavin 13.4 %

    Selenium 68.1 %

    Thiamin 4.6 %

    Zinc 20.6 %

    • nourishingnancy

      Dr Cate!! I’m honored by the cool breakdown! This recipe is from the new GAPS diet cookbook, by Dr. Natasha Campbell McBride. As I mentioned on your site last night, I’ve been on the diet to support my daughter (she’s dealing with an eczema outbreak on the back of her neck). The diet has helped immensely and most of the eczema has cleared. The recipes in this book are simply delicious–so much so that I’ll be keeping them in our meal plans for good, regardless of being on the diet! This is the first time I have experienced going without grains in my diet, and I must say, I feel great! I lost a few pounds too….right before vaca: YES! With eating mostly meats, cheeses, yoghurt and veggies all day, 28 grams is a decent indulgence. Thanks so much for coming my way!!

  3. Dr Cate

    The above breakdown is, of course, based on nutrient content of industrially raised eggs and butter. Using pastured products would of course give you more nutrients, especially the fat-soluble vitamins A, D, and K.

  4. Tina~

    I made this for my son’s birthday- it was amazing.
    I actually made two versions- one as listed, and the 2nd one I made egg free, substituting 4 mashed bananas for the 4 eggs.
    It came out a little dense, but very good- similar to banana bread.
    I made “frosting” by draining some goat milk yogurt for a day to separate the whey and thicken up the yogurt, then added a little bit of honey. It tastes like cream cheese frosting, and was wonderful on the cakes.
    Thanks so much for the recipe!

    • nourishingnancy

      So glad, Tina! I must try the yoghurt thickening the next time. My frosting came out a bit watery….perhaps that’s why. Thanks for the hint!

      • Tina~

        We use the thickened yogurt as a general frosting any time we
        “need” frosting. You can mash up a few berries and make raspberry frosting, or add some organic cacao etc…
        works well.

        My kids really like the banana version, egg free- it really does taste like banana bread. We have tree nut allergies so can’t do walnuts, but if you added some chopped walnuts, or even some grated carrots and spices it would make a wonderful carrot cake too!

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