Valentine Plum Cake

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A sweet and sour cake, vanilla cream and plums, combined with a nutty, not too sweet crust – a rich and delicious dessert!!

Plum Topping:
100 grams of pitted and halved plums
1 tsp of ground Ceylon cinnamon
A little bit of water

1. Gently simmer the topping over low heat until soft and well combined.
2. Set aside to cool


200 ml almonds
200 ml oat flour
1 tablespoon date paste (made by softening 1 date with a bit of water, then mixing using a handheld blender or mini-prep)
½ teaspoon vanilla extract
1-2 tablespoons of water if the dough isn’t moist enough (but you don’t want it to be wet – just moist!)

1. Crumble the almonds and oat flour in a blender
2. Add remaining ingredients in blender and process until a crumbly dough
3. Spread on baking sheet in crumbles and dry in oven at 100 C for 25 minutes

Vanilla cream:

100 ml cashews
50 ml hazelnut milk (or almond milk)
1 tablespoon agave
1/4 tsp vanilla extract
Dash of salt
2 tablespoons coconut oil, melted

1. Soak the cashews in water for 3-4 hours, rinse
2. Blend all ingredients, except the oil, until smooth
3. Add the oil last, this will thicken the cream, but do not over blend
4. Refrigerate to thicken.


1. Press the crumble into a mold
2. Spread the cream on top
3. Finish with a layer of plum topping

Easy Berry Cake

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This is not a very sweet dessert. More like a berry oven omelet – like the French Clafoutis, but a much lighter option. Very quick to make. And healthy!
The cake is dairy free. If you want it egg free you can try substituting the eggs with flax-gel and/or the soaking water from chickpeas.
I like to serve this with some whipped Greek yoghurt, possibly flavoured with some vanilla extract, or maybe with the Apricot Macadamia Crème (in the Apricot Pecan Bite recipe), I recently posted.

Serves 4 – 6 people depending on serving size.

250 g frozen berries (save some for decorations or use some fresh raspberries for this)
75 ml almond flour
1 tablespoon agave syrup
2 whole eggs
2 egg yolks
200 ml almond milk

Oven at 200C
1. Place the berries in a greased pie mold (1 large mold or 4 individual).
2. Whisk the eggs slightly. Add remaining ingredients and whisk to combine.
3. Pour over raspberries. There will be about 400 ml mix in total.
4. Bake for 25-30 minutes (individual molds) or 40 minutes for large pie mold.
5. Place some raspberries on top. Let cool slightly before serving.

Serve with a whipped Greek yoghurt or Apricot Macadamia Crème.

Coconut Chocolate Treats

170201 Coconut Chocolate Treats-4345

These little treats are quick to make, not too sweet and not only gluten free but also dairy free and low fodmap. Don’t forget to refrigerate the coconut cream 24 hours before whipping.

Makes about 25 small treats

200 ml oats
75 ml cacao
25 ml maple syrup
50 ml rice syrup
50 ml grape seed oil (or other neutral oil to your liking)
pinch of salt

1. Combine the above ingredients.
2. Drop (using 2 teaspoons) small heaps onto a baking sheet covered with baking parchment.
3. Bake in 200C over for 8-10 minutes
4. Take out and flatten the base slightly, let cool

Whipped Coconut Cream:
1 can of coconut cream (or milk)

1. Refrigerate the coconut cream 24 hours. Do not shake the can.
2. Scoop out the separated, top creamy layer. Whip into a fluffy cream
3. Place into piping bags and pipe onto the little chocolate bases.

Sprinkle with cacao powder.

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Amazing Cake Base

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This cake base is made in a few minutes only. I like to chill the base in the fridge for an hour or so before using, but this is not necessary. Any topping goes, here I have made one with cream cheese and vanilla. Don’t forget to strain the sauce as it comes out much nicer without the seeds.
I have created the base to be able to serve it dairy free, low fodmap, vegan and raw as well as gluten free of course. The rest depends on what sauce and topping you choose. For a more interesting look, I would sprinkle some freeze dried strawberry powder on top, but, at the time of the photo shoot, I didn’t have access to any.

Serves 4

The base:
100 ml desiccated (dried and grated) coconut
2 tbsp cacao nibs
1 tbsp almond butter
1,5 tbsp melted cacao butter
1 tbsp rice syrup
50 ml fresh raspberries
Dash of salt

2 tbsp crème fraiche,
100 g Philadelphia cream cheese
½ tsp vanilla extract

250 g frozen raspberries cooked with
25 ml water
1 tbsp icing/powdered sugar
Some extra raspberries for decoration

1. Mix the base ingredients with a fork. Press into 4 ring moulds. Add some topping and refrigerate.
2. Combine the ingredients for the topping. Pipe onto the cake base. Refrigerate.
3. Simmer the raspberries with the sugar and water over low heat. Add more water if needed. When slightly thickened, strain and cool.

Avocado Choco Cake

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Dates, avocado, banana, coconut and chocolate – this is a wonderful, moist cake! The sweetness comes from the dates and the banana (and the optional honey, of course), almond flour and grated coconut replaces flour and the fat comes from the avocado and the banana. Can’t say it is a totally healthy cake but it is no sugar and no butter/oil anyway (and dairy and gluten free).

Most importantly though, I love this cake because of its wonderful taste!

200 ml almond flour
100 ml desiccated coconut plus 2 tablespoons extra (for the base of the tin)
200 ml cocoa powder
1,5 tsp baking powder
A pinch of salt
(1 tbsp honey – optional)
1 medium sized avocado
3 eggs
10 dried dates
1 ripe banana, medium sized

Oven at 200 C

1. Mix all dry ingredients
2. Whisk the eggs fluffy
3. Add the avocado to the eggs. Mix together.
4. While still in its peel, squeeze banana soft and then add to the avocado mixture.
5. Add the honey (if using)
6. Mix the dates with a blender. Add a bit of avocado mix to the dates in order to get them to blend better. Combine with the remaining avocado mix and then add the cocoa mix.
7. Lightly grease a cake tin with oil. Sprinkle some shredded coconut on the bottom. Spread the mix evenly. Bake in oven 12-14 min, cool and then chill in fridge.
Serve with cream* and mashed raspberries

* either soy based yoghurt or ½ whipped cream and ½ Greek yoghurt.

Passionate Raspberry Cake with Cheesecake Crème

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This cake is very moist and will stay so for days. The Cheesecake Crème is wonderful and there’s usually not any leftovers but if you do have a small batch left, please place in a piping bag, pipe small piles into a tray and place in the freezer. The small frozen Cheesecake treats are great with a cup of coffee (see photo).

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Cheesecake Crème:
150g Philadelphia Cream Cheese
100 ml caster sugar
1/2 tsp vanilla extract
3 eggs
500 ml crème fraiche

Passionate Raspberry Cake:
150 g butter, at room temperature
150 ml demerara sugar (brown sugar)
3 eggs
3 passion fruits
150 ml Greek yoghurt
150g gluten free plain flour
200 ml gluten free oats
2 teaspoons of baking powder
200 g frozen raspberries, do not thaw

Fresh raspberries for decoration


Cheesecake Crème:

  1. Oven at 125 C
  2. Whisk cheese and sugar in a bowl.
  3. Add vanilla extract and eggs
  4. Whisk the crème fraiche until smooth. Add to the other ingredients. Mix well together.
  5. Bake in a greased ovenproof dish for 1 hour.
  6. Let cool. Whisk until smooth. Chill.

Passionate Raspberry Cake:

  1. Oven at 170 C
  2. Whisk butter and sugar
  3. Add the eggs, the seeds from the passion fruits and the yoghurt.
  4. Combine the flour, baking powder and oats.
  5. Add the flour mix to the passion fruit mix and lastly add the frozen raspberries.
  6. Pour into greased cake tin and bake in the oven 50-60 minutes.


  1. Place a spoonful of Cheesecake Crème on one side of the plate and use a pastry brush to create a brush stroke across the plate.
  2. Cut a slice of cake and place on top of one end of the brush stroke.
  3. Decorate with fresh raspberries.



This fun, sweet bread is a bit like a donut. Just sprinkle with a sugar/cinnamon mix and dip in a chocolate sauce. Gluten and dairy free.

Serve as part of a Children’s Party Menu with
Perfect Pizza, Chocolate Maple Sauce, Very Blueberry Scones, Banana Choco Bread and Grandma’s Chocolate Balls

Makes about 10 pieces of 10 cm long Churros.

125g gluten free flour mix
1/2 tsp baking powder

300 ml water
1 tbs oil (corn or sunflower)
dash of salt

Oil for frying

3 tbsp caster sugar
2 tsp ground cinnamon
Chocolate sauce

  1. Mix the flour and baking powder
  2. Bring the water, salt and oil to a boil.
  3. While stirring, slowly pour the water into the flour making sure to eliminate any lumps. (the batter can be quite lumpy)
  4. Spoon into a piping bag with nozzle providing long strings the size of you smallest finger.
  5. Heat enough oil in a pan to allow a churro to float freely. When hot (a small piece of bread should brown in less than 30 seconds), press the batter from the piping tube directly into the oil. Cut the batter with a scissor to get the desired lengths. Fry until browned. Turn if necessary.
  6. Drain on paper towel.
  7. Sprinkle with sugar/cinnamon mix.
  8. Serve with a chocolate dipping sauce.

Banana Choco Bread

This sweet bread is a family favourite. The perfect use for those slightly browned bananas.

Serve as part of a Children’s Party Menu with
Perfect Pizza, Churros, Chocolate Maple Sauce, Very Blueberry Scones and Grandma’s Chocolate Balls

125 g gluten free flour mix
1 tbsp baking powder
½ tsp baking soda
A pinch of salt

250 ml (about 2 medium) ripe bananas, mashed
50 ml brown sugar
100 g Greek style natural yoghurt
1 egg
2-3 drops of vanilla extract

100 ml of chocolate chips
Oil for greasing the loaf tin


  1. Heat the oven to 175C
  2. Mix the dry ingredients well.
  3. Add bananas etc
  4. Stir in chocolate chips.
  5. Line a loaf tin with baking parchement and grease with oil
  6. Place in oven for about 20 minutes or until a knife inserted in the middle comes out clean.