Food
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Plant-Based Pumpkin Snacking Cake with Streusel
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A tender, not-too-sweet pumpkin cake with warm cinnamon and pumpkin spice, finished with a lightly crisp almond streusel. It’s plant-based and easy to make, making it a lovely fall snack or dessert. The streusel is gluten-free; use a suitable gluten-free flour for the cake if you need the whole recipe to be gluten-free.
Flavours: Warm aromatic cinnamon and nutmeg balanced with sweet pumpkin texture and colours will bring you gently into autumn.
Benefits: Low in saturated fat and calories and using pure Monkfruit, the sugar is lower, this will be your new go to for a lower calorie sweet treat.
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Carob Layer Cake with Apricots and Pistachios
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If you love cake but would like to skip all the refined sugar and dairy, this is the cake for you. The cake itself is gluten-free and sweetened with maple syrup. The frosting is nut butter flavoured with carob. A pleasant departure with all the enjoyment. -
Chocolate Dream Cake
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This cake has the consistency of pound cake. It is vegan and oil-free, with an option to make it sugar-free. No cheating necessary here. Decorate with seasonal fruits. It will be different every time you bake it. -
Gâteau d’Arles
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This fluffy cake is a tribute to Arles and its seasonal fruits. It is vegan and oil-free, with an option to make it sugar-free. No cheating necessary here. Decorate with lemon zest and the fruits you have at hand. It will be different every time you bake it. Who says healthy can’t taste great? -
Strawberry-Rhubarb Upside Down Mini Cakes
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These babies are so easy to make and they rhubarb is freshly harvested. Thanks to Driscolls for the inspiration for the recipe. Their recipe was so cute with the strawberries, but I longed for something strawberry rhubarb, so I added some for a seasonal twist. Then because I cannot leave anything alone, I converted it to vegan, so it is dairy free and egg free as well.
