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Gluten and Sugar-Free Cantaloupe Cake

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Have you ever tried cantaloupe in and on a cake? If not, then do yourself a favor and try this Gluten and Sugar-Free Cantaloupe Cake


  • 3 eggs
  • 1 cup light olive oil
  • 2 cups xylitol (sugar replacement of your choice)
  • 2 ½ cups cantaloupe puree (blended)
  • 3 cups gluten-free flour (I make my own blend***)
  • 1 tsp baking soda
  • ¾ tsp baking powder
  • Salt to taste
  • 2 tsp fine cinnamon
  • ½ tsp fine ginger


  1. Blend together eggs, olive oil, sugar, cantaloupe
  2. Sift in the flour ***, baking powder, salt, cinnamon and ginger
  3. Bake at 180 for approximately 1 hour or till brown and firm
Gluten and Sugar-Free Cantaloupe Cake

Caramel sauce


  • ½ cup water
  • 1 cup xylitol (sugar replacement of your choice)
  • 4 tbsp butter
  • 2 tbsp lemon juice
  • Pinch of salt
  • 1 large stick cinnamon
  • 1 tsp fine cinnamon
  • 1 cup cantaloupe pieces
  • ½ cup cream


  1. Boil together all the ingredients until thick and reduced.
  2. Remove stick cinnamon and mash fruit (as fine as you like)
  3. Return to the stove and once bubbling add cream
  4. Boil till you get a sticky-like consistency.
  5. Cool for 5 mins and then pour it over the cake.
  6. Refrigerate for 30 mins before serving.

Caashifa’s Gluten-Free Flour Blend***


  • 1 cup rice flour
  • 1 cup tapioca flour
  • 1 cup coconut flour
  • 1 cup nut/seed flour of your choice (I usually use almond)
  • 1/4 cup arrowroot flour
  • 3.5 tsp xantham gum


Sift all the flours together 3 times and store the flour in an airtight container in the fridge.

Prepared, tried, and tested by: Caashifa Adams Young

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