Byron Bay Love Cake has become a much-loved tradition in my home every Easter and Christmas. Nearly every visitor who walks through the door is offered a generous slice of this gluten-free almond and macadamia cake, and over the years it has become one of the most requested recipes from my kitchen.

Inspired by relaxed coastal entertaining and wholesome baking, this cake is perfect after a long day in the surf or as a nourishing mid-afternoon pick-me-up shared with friends. Designed for entertaining and wholesome baking, this cake delivers rich texture and refined flavour without feeling heavy.

Nearly every visitor to my home over Easter and Christmas has enjoyed a generous slice of this Byron Bay Love Cake — and now it’s your turn. Over the years, this gluten-free favourite has become one of the most requested cakes from my kitchen, evolving each season slightly as I refine the balance of almond meal, yoghurt, spice and macadamias. Somehow, every time I make it, it gets even better.

It’s the kind of cake that brings people together around the kitchen bench: served slightly warm after a long afternoon in the surf, shared over tea in the garden, or enjoyed as a much-needed mid-afternoon pick-me-up when friends unexpectedly drop by. Rich yet light, rustic yet elegant, it captures everything I love about relaxed coastal cooking in Byron Bay — nourishing ingredients, beautiful flavour and effortless entertaining.

Macadamias are one of Australia’s most prized native foods and bring far more to baking than their rich buttery flavour. Naturally low in carbohydrates and packed with nourishing fats, they add beautiful texture, satiety and nutritional depth to this Byron Bay Love Cake.

Finished with creamy yoghurt icing, toasted macadamias and edible flowers, this cake has become part of many celebrations in my home. I hope it finds the same place in yours.

Byron Bay Love Cake

Recipe by Samantha Gowing

• Total Time60 mins
• Yield8–10 1x
• DietGluten Free

My Byron Bay Love Cake has become a staple in my kitchen every Easter and Christmas — gluten-free, rich with almond meal and macadamias, and perfect after a day in the surf or shared over afternoon tea by the coast 🌿

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Ingredients

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360 gm (3 cups) almond meal

440 gm (2 cups) coconut sugar

120 gm unsalted butter, softened

45 gm (1/4 cup) shredded coconut

Pinch salt

2 eggs, lightly beaten

250 gm Greek-style yoghurt, plus extra to serve

1 teaspoon freshly grated nutmeg or ground cinnamon

1 teaspoon vanilla

Flaked almonds (if not icing the cake)

Icing

1 cup Greek yoghurt

1 cup icing sugar

1 tsp vanilla essence

1 tsp almond essence

Decoration

1/4 cup unsalted macadamia nuts, lightly crushed

1 sprig rosemary, small leaves only

Fresh or dried edible flowers

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Instructions

1. Preheat oven to 170C. Lightly butter a 26cm-diameter springform pan and line with baking paper.
2. Combine almond meal, sugar, butter, coconut and salt in a food processor.
3. Lightly pulse until coarse crumbs form. Do not overwork.
4. Spoon half the mixture into a prepared springform pan, gently pressing to cover the base evenly.
5. Add eggs, yoghurt, vanilla and nutmeg or cinnamon to the remaining crumble mixture.
6. Beat with a wooden spoon until smooth and creamy.
7. Pour over prepared base, smooth top and scatter with flaked almonds if not icing.
8. Bake until golden, 35-45 minutes depending on your oven.
9. *Reduce heat if the edges are starting to burn.
10. You may need to bake a little longer, so be sure to test with a skewer.
11. Cool completely in pan on a wire rack to room temperature. Serve with cream ice cream or yoghurt.
12. Store a plain Love Cake keep in the fridge for up to 5 days.

For the icing

1. Combine Greek yoghurt and icing sugar until the icing starts to thicken. Add a little more icing sugar if required, as some Greek yoghurt can be too thin.
2. Fold in the vanilla and almond essence, then ice the top of the cake, and the sides if you prefer.
3. Decorate with unsalted macadamia nuts, small rosemary leaves and fresh or dried edible flowers

Notes

Rich in Healthy Monounsaturated Fats

Macadamias are abundant in monounsaturated fats — the same heart-supportive fats found in olive oil and avocado. These fats may help support cardiovascular health and provide long-lasting energy.

Naturally Lower in Omega-6

Compared with many other nuts, macadamias are naturally lower in omega-6 fatty acids, making them a popular choice in anti-inflammatory style eating approaches.

Source of Fibre

Macadamias contain dietary fibre which may help support digestive health and satiety, making baked treats feel more sustaining and balanced.

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• Prep Time: 20 mins
• Cook Time: 40 mins
• Category: Desserts
• Method: Bake
• Cuisine: Byron Bay

A slither of my Love Cake is all you need to enjoy and embrace wholeheartedly with passion and purpose. This recipe is dedicated to my friend Claire O’Connell who baked, styled and photographed her version around her place at Drifting Sands, Hokitika, New Zealand.