I was so happy making and enjoying this swirl cake! It’s a great one for leaning new techniques – like yoghurt-making and swirling cakes.
This is a beautifully balanced raw cake, both light and creamy. The warm hint of cinnamon goes so beautifully with the warmth of the apricot to balance out the cooling tangy yoghurt. If you have never made truly raw fermented coconut yoghurt before, now is the time!

Equipment: Food processor & high powered blender  – 7.5 inch spring-form cake pan, or a smaller lets say 6 inch pan would allow you to use fewer coconuts and so reduce the cost of the cake.



100g sprouted buckwheat (rawecstasy buckwheaties)
150g coconut flour (homemade is best)
75g coconut sugar
50ml of water (or to the right consistency, always use your discretion!)
good pinch of sea salt (to taste)


Apricot puree:
250g dried apricots – soaked for at least 1hour
squeeze of lemon
80g fresh physalis berries(optional)
pinch of sea salt
just enough water until mixture can be poured but is still thick

coconut yoghurt:
450g of young coconut flesh(approx 4 young coconuts),
200+ml of coconut water or until runny/ just pourable,
2 caps or tsp of probiotics(optional),
pinch of sea salt

Filling 1:
Just under half of the coconut yoghurt
125ml maple syrup or other sweetener
half of the apricot puree
3tsp cinnamon
100ml coconut oil – melted

Filling 2:
Just over half of the yoghurt
45ml maple syrup or other sweetener
half a lemon juiced
pinch of sea salt
100ml coconut oil – melted


  • In a high powered blender blend all the yoghurt ingredients until silky smooth, adding the probiotics at the end. Place in a bowl at room temperature overnight, or alternatively place the bowl for 3 hours or more in a dehydrator on a low setting which will speed up the process. The yoghurt is ready when it tastes naturally tangy (like regular yoghurts). You can make this without probiotics as coconut naturally contains its own, but adding them helps the process along and make this even healthier and more easily digestible.
  • In a food processor process all of the base ingredients together leaving a bit of crunch from the buckwheat.
  • Press the base into a springfor cake dish using your hands initially and then aided by a spoon to even out the base and edges.
  • In a high powered blender or food processor blend all of the apricot puree ingredients together. Set aside.
  • Take just under half the coconut yoghurt and blend with the other filling 1 ingredients until creamy
  • Take the remaining yoghurt and do the same for filling 2.
  • Now have each filling ready in a separate bowl with its own separate large tablespoon. Plop 2-3 tablespoons of each mixture one at a time side by side,like a checkerboard, over your base. Once you have covered one layer of your cake start again but checkering alternating layers each time. Once you have run out of fillings plop small tablespoons of apricot puree (make sure it’s runny enough, otherwise add water) over different areas of the top of your cake, again a bit like a checkerboard. With the other end the spoon (or any thin stick) marble the top of your cake by dragging through part of the puree merging it with other layers. It’s really easy, if in doubt you can look up videos of how to do this)
  • Set the cake in the fridge or freezer (a tip; its always easier to cleanly remove the spring form pan if the cake is frozen, if you don’t want to freeze your cake this is not necessary just easier)

Try it out and let me know what you think about the flavours!