Bounty Cake

  • 10MINS
  • 25MINS
  • 77KCAL

The classic chocolate and coconut flavour combo makes this slimming friendly Bounty Cake irresistible whether you're counting calories or following Weight Watchers!

  • Everyday Light pinchofnom.com
  • Freezable pinchofnom.com
  • Gluten Free pinchofnom.com

NutritionPer Serving

  • Calories77
  • Carbs2g
  • Protein2g
  • Fat2g
  • Saturates1g
  • Sugars2g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

If you’ve got a special occasion coming up and you want to make a slimming friendly cake that’s a bit more exciting than your average Victoria sandwich then our Bounty Cake is ideal.

The classic chocolate and coconut flavour combo make this slimming friendly Bounty Cake irresistible whether you’re counting calories or following Weight Watchers!

It’s rich, moist and totally yummy – no one will believe that this is “diet” food!

If you want to reduce the calories and Points a bit, you could leave out the desiccated coconut, though it really does add to the texture and flavour of this cake.

Our Bounty Cake is amazing as it is, but to make it into a dessert you could serve it with some sweetened Quark, or fat-free coconut yoghurt.

What diets is this Bounty Cake suitable for?

This Bounty Cake recipe is suitable for vegetarian and gluten free diets.

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Bounty Cake recipe?

  • You need to count 3 Points per portion of this Bounty Cake recipe if you’re on WW Green.
  • You need to count 2 Points per portion of this Bounty Cake recipe if you’re on WW Blue.
  • You need to count 2 Points per portion of this Bounty Cake recipe if you’re on WW Purple.

Do you need any special ingredients to make Bounty Cake?

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You’ll need some coconut flour, and a loose-bottomed cake tin to make this recipe.

Our sweetener of choice is Sukrin 1 which is a natural, granulated sweetener (just like sugar) that has none of that horrible, artificial taste.

That being said, you don’t have to use Sukrin – there are lots of other high quality, granulated sweeteners available from the supermarket including Canderel Sugarly and Natvia.

If you’re using powdered sweetener, then please check how it compares to sugar. In some cases, you’ll need to use less, as powdered sweeteners can weigh less.

This post contains affiliate links: what this means

You can grab Sukrin 1 over on Amazon UK.

pinch of nom amazon image

You can also pick up Natvia as an alternative to Sukrin.

pinch of nom amazon image

Coconut Flour has become very popular so most large supermarkets and health stores will stock it. Alternatively, you can buy it here on Amazon.

pinch of nom amazon image

You’ll need an 8 inch, loose-bottomed cake tin to make this Bounty Cake. You can pick one up in most large supermarkets, or online!

pinch of nom amazon image

How many calories are in this Bounty Cake?

There are 77 calories per portion in this Bounty Cake, which means it falls into our Everyday Light category.

This Bounty Cake is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Preheat the oven to 180°c. Beat together the reduced fat spread with the granulated sweetener until light and fluffy.

Step 2

Add the eggs, one at a time until fully incorporated. Don’t worry if the mixture looks like it is separating or curdling!

Step 3

Add the coconut flour and beat well. Leave to stand for 5 minutes.

Step 4

Stir in the chocolate chips and the desiccated coconut and pour the mixture into a lined, 8 inch loose-bottomed cake tin. Bake for 25 minutes or until golden.

Step 5

Leave to stand in the tin for 10 minutes before turning out onto a wire rack. Once completely cool, dust with the hot chocolate powder for an extra chocolaty hit! Cut into 16 slices and serve.

What could I serve alongside this Bounty Cake?

The following recipes would go great with our Bounty Cake recipe:

Cheesecake Stuffed Strawberries pinchofnom.com
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How do you know when Bounty Cake is cooked?

You should cook this Bounty Cake for 25 minutes. The sponge should be springy to the touch. You can use a skewer to check if the centre is cooked, simply insert the skewer through the top of the cake to until you hit the base. When you remove the skewer from the cake it should be clean.

How long can you keep Bounty Cake in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to keep in a container with a lid. You can keep leftovers of Bounty Cake in an airtight container for approximately 3 days or so.

Can I freeze Bounty Cake?

Yes you can! This recipe can be frozen after theBounty Cake has cooked and cooled, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer! Defrost fully before serving.

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Bounty Cake

The classic chocolate and coconut flavour combo makes this slimming friendly Bounty Cake irresistible whether you’re counting calories or following Weight Watchers!
  • Prep Time
    10 MINS
  • Cook Time
    25 MINS
  • KCals 77
  • Carbs 2G
  • WW Points:
  • 3 Green
  • 2 Blue
  • 2 Purple

Ingredients

  • 75 g defattened coconut flour such as Sukrin coconut flour
  • 70 g reduced fat spread
  • 6 tbsp granulated sweetener
  • 6 medium eggs
  • 50 g plain chocolate chips
  • 1 tsp reduced calorie hot chocolate powder
  • 2 tbsp desiccated coconut

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Preheat the oven to 180°c. Beat together the reduced fat spread with the granulated sweetener until light and fluffy.
  2. Add the eggs, one at a time until fully incorporated. Don't worry if the mixture looks like it is separating or curdling!
  3. Add the coconut flour and beat well. Leave to stand for 5 minutes.
  4. Stir in the chocolate chips and the desiccated coconut and pour the mixture into a lined, 8 inch loose-bottomed cake tin. Bake for 25 minutes or until golden.
  5. Leave to stand in the tin for 10 minutes before turning out onto a wire rack. Once completely cool, dust with the hot chocolate powder for an extra chocolaty hit! Cut into 16 slices and serve.

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4 comments

See what others have to say

Wendy LilleySaturday 20th January 2018

I just made these but did
half the recipe and made 12 mini cakes just tasted like the middle off a bounty yum

Reply

JaneTuesday 19th July 2016

I am having the same problem locating flora lighter than light or the clover lighter than light my area too! Have postponed making cakes whilst I hunt for it so any alternatives would be great.

Reply

KirstyTuesday 19th July 2016

I love the sound of this and I am desperate to make it – the problem I am having is i CANNOT locate Flora lighter than light, or alternatively Clover Lighter Than Light – I have always used these in the past and nowhere seems to be stocking them atm. Any suggestions are more than welcome!! Thank you

Reply

Emma TSaturday 16th July 2016

So glad you like it! The whole sukrin range is amazing 🙂

Reply

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