No frying or resting required, these doughnuts are basically like mini sugar bombs with fabulously exciting icing. They are really quick to make and can be made gluten free, or with any number of different flavourings, extracts and toppings. Intergalactic snacking at its finest!
The words ‘raw’ and ‘cake’ don’t naturally sound that great together, but I can assure you that this cake is both packed with superfoods, AND worthy of any after dinner dessert binge. Made with a crunchy chocolate base, a smooth, creamy filling, a rich caramel and a sweet chocolate glaze, this cake is a fabulous alternative to sugary, processed snacks, and stores in the freezer for months!
I made this cake for a beautiful vegan wedding, which I’m told, despite some bad weather, was a fantastic soiree! The bride and groom requested a carrot cake, so I made my special recipe which is packed with raisins, coconut and walnuts, and topped it with a lovely cream cheese icing. If you can’t get your hands on vegan cream cheese, a simple buttercream will also work just as well. This recipe also makes delicious cupcakes and freezes well! Decorate as creatively as you like 🙂
Lamingtons make for such a satisfying snack. Between the soft sponge, the rich chocolate and the chewy coconut, it may be an impossibility to stop at just one. Add some raspberry jam, and you might as well just start eating straight out of the cake tin. My version of this classic has all those elements, AND is healthier, vegan, and refined sugar free. You’ll have plenty of chocolate sauce left over too, so why not experiment with your own creations?
This is a lovely, moist and soft cake that is great for morning tea or a celebration. I think it tastes excellent on its own and with icing, so try it both ways and see which you prefer. The recipe is a good base for experimenting with other fillings, such as walnuts, raisins, or if you’re feeling very adventurous, the mighty Oreo.
Cake is one of the best friends you’ll ever have, and no one has the right to take your best friend away from you. I’ve tested several raw cake recipes and come up with my own, which is free of refined sugar, dairy, gluten and preservatives. It stores in the freezer and only needs a quick thaw before serving, so if you have the self control of a monk it will last for some time. Enjoy this no bake cake!
This charming cake is perfect for morning tea, particularly for those with a sweet tooth who are avoiding refined sugar. It reminds me of a cake my grandma used to make which was far less healthy, but has some lovely memories associated with it. I hope you enjoy my version of it which is vegan, sugar free, and can be made gluten free if desired.