Cake & Dessert Recipes


Scroll down for Gluten free Apple Cake,Date & Cardamon Cake,Mango Cheesecake,Vegan Custard,Coconut Chocolate Cake,Mango Jelly and Berry Mango Puree recipes....



This is such a lovely moist light cake and so easy to make. Plus no one will realise its gluten free. Its rich in potassium,magnesium,calcium ,iron and Vitamin B6.

Its also delicious with other fruit such as plums,peaches apricots,figs or pears .



4 apples peeled and thinly sliced  

1 cup almond flour ( made by blending whole almonds)  

1 cup oat flour or quinoa flour ( blend either rolled oats or quinoa to make flour)  

2 tsp baking powder  

0.5 cup coconut oil melted  

0.5 cup maple syrup  

4 eggs


Mix dry ingredients in a bowl. In another bowl mix eggs, oil and syrup.    

Mix into dry and fold well it should be a thick batter.    

Pour one third mix in the greaseproof lined cake tin  

Lay half the apples on top.    

Pour another third of batter over and then layer the rest of the apples.  

Finish with remaining batter try to leave apples exposed.  



Fragrant and moist this healthy cake is the perfect dessert or breakfast! This recipe is adapted from a recipe by Jordon Bourke in the Natural Food Kitchen.



200g almonds    

100g dessicated coconut    

100g medjool dates    

3 eggs    

150g coconut sugar    

150ml coconut oil    

8 cardamon pods shells removed    

zest of one lemon    

1 tsp baking powder    

1 tsp sea salt    

1 tsp vanilla essence  


Preheat oven to 170 degrees. Line a 20 cm looose bottomed cake pain with baking paper

Grind almonds and coconut finely and put into a mixing bowl.Blend dates,eggs and cardamon and add to the bowl with all the remaining ingredients. Pour into prepared tin and bake 35 mins until skewer comes out clean. Cool ( or if you can't wait eat straight from the oven.  





1.5 cup almonds
, roasted  

1 cup pitted medjool dates, chopped

1 tsp water  


Grind the almonds in a food processor. Add the remaining ingredients and process to combine into a dough. Keep blending until completely combined and sticky ( warning this stage is messy!). Press in to a square on the bottom of a tray lined with baking paper. Set aside while you make the topping.




2 large mangos, peeled and cubed
 ( Kensington mangos are excellent here)  

1 cup cashews (soaked for 6 hours or longer)

1/3 cup water    

1/3 cup coconut oil (melted)  

1 large tsp tumeric powder


Blend everything until smooth.Spread evenly on top of the crust and place in the freezer to set. When you’re ready to eat, remove from the freezer and let melt for 5-10 minutes decorate with your choice of coconut, cacao nibs or goji berry topping.



Try this delicious custard rich in protein, magnesium, potassium, iron, vitamin B6 and calcium. No one will know its vegan!



500ml of soy or almond milk  

3 tbsp coconut sugar or rapadura ( important to give the custard a good colour)  

1 tsp vanilla extract


Heat the milk and sugar and stir until the sugar has dissolved. Dont let it boil.  Mix the polenta with a little cold water to make a paste and add gradually to the milk mixture stirring constantly until it thickens. Finally add the vanilla.


NOTE: Unless you grind the polenta well the custard will be a bit grainy. 


I accidentally poured in too much coconut sugar a few weeks ago and everyone said it was the best ever custard!



Berry Chia Pudding is so easy to make for a delicious creamy dessert or a satisfying breakfast. Rich in magnesium,calcium,iron,potassium, manganese Omega 3s and fibre.



Serves 8



2 cups of coconut or almond milk  

0.5 cup chia seeds white ,brown or black  

1 tbsp maple syrup  

1 tsp pure vanilla essence


2 punnets fresh or frozen berries  

2 tbsps water ( less if using frozen berries)

1 tbsp coconut sugar or rapadura



Mix chia, milk, maple syrup and vanilla essence together and place in a large glass bowl or individual dishes. Leave in the fridge for 6 hours or overnight.


Once the pudding has set put the berries, water and sweetener into a saucepan. Cover and cook over a low heat until the berries are soft but still retain their shape.   



For breakfast mix the berries in with the chia and milk etc and use less sweetener. Make a large batch and be organised for the whole week!


I prefer the lighter version made with homemade almond milk but most people prefer the richer coconut milk version. Experiment to find your favourite!





Enjoy this easy delicious chocolate cake that no one will believe is healthy. Rich in iron, magnesium and zinc. And surprisingly its vegan too.



1.25 cups of wholewheat flour  

1 cup rapadura* or coconut sugar  

0.3 cup of cacao powder  

1 tsp baking powder  

1 cup warm water  

1 tsp vanilla essence  

0.3 cup of vegetable oil  

1 tsp apple cider vinegar  



0.5 cup rapadura*  

3 tbsp coconut oil  

2 tbsp soy milk

2 tbsp cocoa powder



Dessicated coconut or sesame seeds (optional)



Preheat the oven to 170 degrees C. Mix flour, rapadura, cacao and baking powder. Add water,vanilla,oil and vinegar. Pour into a baking tin and cook for 30 minutes. Allow cake to cool.


Preheat the oven to 170 degrees C. Mix flour, rapadura, cacao and baking powder. Add water,vanilla,oil and vinegar. Pour into a baking tin and cook for 30 minutes. Allow cake to cool.


* Rapadura is pure whole sugar cane juice that has been evaporated into a grainy sugar. Unlike other sugars its a wholefood containing all the vitamins and minerals and has not been subject to high heat.



This is a personal favourite that appeals to adults and kids alike. Its easy, delicious and rich in vitamins A,B & C, Potassium, Magnesium, Selenium and Zinc. Use mangoes now while they are plentiful and cheap.  



3 large mangoes  

3 passionfruit  

900ml of organic apple juice  

1.5 tbsps Agar Agar    

Put the agar agar in a saucepan with the apple juice and leave for 10 minutes.  

Chop the mango flesh to small cubes and place in a large dish ( glass looks nice).  

Bring the apple juice to the boil and let it simmer for 10 minutes. Allow it to cool for a few minutes and then pour over fruit. Scoop out passionfruit pulp and place it on top. Allow to cool and refrigerate for at least an hour or until its nice and set.  

Great with Greek Yogurt or as it is. Enjoy!


VARIATIONS: Use Peaches & Strawberries, or Nectarines & Blueberries or other fruit combinations in season.




Serves 6-8



Enjoy this easy light and delicious summer treat. Rich in Vitamin A, C, B6, potassium copper and manganese.


4 large mangos

2 handfuls of berries of your choice, fresh or frozen

Juice of half a lime


Blend all ingedients annd decorate with more mint and berries. Serve immediately.







HomeArchived Newslettersaboutcontactfaqtherapiestestimonialsnews















Website by Magicdust
HomeArchived Newslettersaboutcontactfaqtherapiestestimonialsnews