FREE DELIVERY on orders $140+
(Cond. Apply)

Select Page


Prep Time: 10 minutes
Cook Time: 25 Minutes

This recipe creates 20 square slices.


Slice Batter Ingredients

80 grams butter salted
1 tbsp rice malt or maple syrup
⅔ cup tapioca flour, arrowroot flour can be used interchangeably
¼ cup + 1 tbsp coconut flour if you don’t have coconut flour sub with⅓ cup chickpea or sorghum flour.
2 ½ tsp ground ginger
1 tsp baking powder
⅓ cup rapadura sugar. You could use maple syrup also here.
½ cup desiccated coconut
1 egg you can use a flax egg substitute to be egg free


Icing Ingredients

40 grams butter salted
1 cup rapadura sugar finely blended on high in a dry blender for the smoothest result, although I don’t bother.
1 tsp tapioca flour
1 tsp ground ginger
1 tbsp grated lemon rind you could also use lime rind.
2 tbsp lemon juice
⅓ cup desiccated coconut. This is to dust over the top once the slice is done, before you set it.


Slice Method

1. Melt the butter and syrup together until just melted.

2. Preheat oven to 180C/350F, fan forced.

3. Melt the butter and syrup together until the butter is just melted.

4. Add all other cake batter ingredients, with the egg last so it doesn’t get cooked against the warm butter.

5. Blend on medium speed for 10 seconds.

6. Press out into a lined slice tin of about 25 x 18cm.

7. Bake on 180C / 350F for 25 minutes or until firm and cooked (do the skewer test at 20 minutes to be sure it needs that extra 5 minutes).

8. Remove from oven and decant to a cookie cooling rack.


Icing Method

1. Heat a small saucepan on medium heat until water comes to the boil, then turn onto low heat.

2. Place a bowl over the top with the butter in it, until butter melts.

3. Stir in the rapadura sugar, lemon juice, ginger, tapioca flour and rind/zest into a thick brown blobby paste.

4. Let it sit in the bain marie/double boiler until it becomes thick, spreadable liquid.

5. Spread over the slice (it doesn’t need to be fully cooled first).

6. Dust your coconut over the top and set in the fridge for an hour until the icing is hardened.


Invite people you love to a table where you set up a pot of tea and squares on a tray.

Appreciate how lucky we all are to be able to savour these treats and delicious moments with our special people.


Find more fantastic low-tox recipes and advice on Alexx’s website, Low Tox Life.

Share your healthy baking creations with us on Instagram with #myTWC. 


About The Author

Alexx Stuart

Alexx is an advocate for all things she coins the 'low tox life' - which is quite simply, living a life where we make positive choices when it comes to food, sustainability, personal care, home and our mindset. She truly believes that there should be no guilt or shame in realising we've not been perhaps making the best choices - enough with the guilt and fear! She focuses her education in moving forward with excitement, implementing changes at a pace that suits every unique individual. Alexx is passionately dedicated to awakening people to all the little things we can do to shape our health (and in turn, the world!) through her e-courses, her website www.lowtoxlife.com, social media channels and community portals and various speaking and workshop events. She believes strongly that grassroots community education are what make our world a better place. Look out for Alexx’s book releasing with Murdoch Books in 2018!

You May Also Like

  • Turmeric Waffles
    Golden Gluten-Free Turmeric Waffles
    Natural Evolution | May 18, 2019

    A slight twist on an old favourite! Green banana flour is well known for making delicious, easy gluten-free foods. These turmeric waffles are sure to get your taste buds and creative toppings going. Here’s our quick, easy delicious recipe to get you going!