Luke Hines’ Ultimate Keto Cake

Fall in love with this plant-based, low carb cake that is packed with healthy fats, amino acids and lots of good energy. There’s no excuse not to indulge when healthy treats are this easy and tasty!


  • 500 ml (2 cups) coconut milk
  • 180 g (2 cups) desiccated coconut
  • 125 ml (1/2 cup) coconut oil, plus extra to grease
  • 60 g (1/2 cup) cacao powder, plus extra to garnish
  • 1/2 tsp ground cinnamon
  • 1 vanilla pod, split and seeds scraped, or 1 tsp vanilla powder
  • Pinch of sea salt
  • 60 g (1/2 cup) fresh raspberries

For the base

  • 320 g (2 cups) macadamia nuts
  • 120 g (1 cup) cacao powder
  • 60 g (1/2 cup) shredded coconut
  • 3 tbs coconut oil
  • 1/4 tsp stevia
  • 1 vanilla pod, split and seeds scraped, or 1 tsp vanilla powder
  • Pinch of sea salt


Step 1.
Line the base of a 23 cm springform cake tin with baking paper and grease with coconut oil.

Step 2.
For the base, add all the ingredients to a food processor and blitz to form a smooth paste. Using your fingers, press the mixture firmly and evenly into the bottom of the prepared cake tin, then transfer to the freezer for 20 minutes to chill and firm up.

Step 3.
While the base is chilling, add the coconut milk, desiccated coconut, coconut oil, cacao powder, ground cinnamon, vanilla and salt to the food processor and blitz until very smooth, about 4–5 minutes.

Step 4.
Remove the tin from the freezer, pour the coconut mixture over the base and spread evenly. Transfer to the fridge and leave for 2–3 hours to chill and set.

Step 5.
When ready to serve, scatter over the raspberries and dust with extra cacao powder. Cut into slices with a warm knife and enjoy!

Makes 1 cake


smart carbs Extract from 
Smart Carbs by Luke Hines.
Available now. Published by Pan Macmillan. Photography by Mark Roper. Go to Booktopia to purchase.