Mojito Loaf Cake

I’m back….after a few months off the blogging circuit I’m finally back with renewed excitement and rearing to go in the creativity department.  Where have I been for the past few months you ask?  I have been photographing a recipe book for a great friend/author Dr Karen S Lee who has written a book for Paleo in the Air Fryer which will be released in October by Page Street Publishers.  It was a fantastic experience along with hard work as I was shopping, cooking, styling, photographing and editing.  I felt like I was re-shooting the movie Julie and Julia and much like the end of the movie I have come away with so much more than I expected.  I learned so much and my knowledge for cooking has compounded because there were many ingredients that I had never worked with before either out of choice or ignorance.

So, onto the loaf cake….made up really easily by blending the wet ingredients with the mint then stirring them into the dry ingredients – really it could not get any easier then that!  Either make a topping of cream cheese, coconut yogurt or whipped coconut cream.  The other option it make a drizzle with a combination of maple syrup and lime juice, pierce the cake with a toothpick after it comes out of the oven and drizzle away.

In celebration of my heard work, I had a slice for breakfast this morning – YASS!!



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Mojito Loaf Cake
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Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 15

Calories per serving: 202.73 kcal

Fat per serving: 16.22 g

Saturated fat per serving: 8.7 g

Carbs per serving: 12.93 g

Protein per serving: 4.44 g

Fiber per serving: 2.47 g

Sugar per serving: 4.17 g

Sodium per serving: 98.88 mg

Trans fat per serving: 0.01 g

Cholesterol per serving: 31.99 mg

Mojito Loaf Cake


  • 180g tub of full fat Philadelphia Cream Cheese/coconut yogurt or 160ml coconut cream
  • 1 Tbsp maple syrup - optional or sub with xylitol
  • zest of 1 lime


  1. Preheat the oven to 180ºC.
  2. Line a loaf tin with grease proof paper.
  3. Remove the mint leaves from the stalks.
  4. Using a nutribullet blender or other high speed blender - combine all the wet ingredients (eggs, coconut oil, maple syrup, lime juice, apple cider vinegar, vanilla extract)and the mint leaves and blend for a few seconds.
  5. In a medium sized mixing bowl, combine the almond flour, cassava flour, coconut and bicarb and stir to mix well breaking up any lumps.
  6. Pour the wet mixture into the mixing bowl and stir to combine.
  7. Transfer the batter into the baking tin.
  8. Bake for 30min - or until the top is golden, and a toothpick comes out clean.
  9. Remove from the oven and leave to cool thoroughly before icing.
    For The Icing
  1. Combine all the ingredients together and top the loaf.
  2. Decorate with fresh mint leaves, lime wedges and coconut shavings.
Nutrition label for Mojito Loaf Cake

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