LSA-Lemon-Berry Cake with Coconut Cream (Low Sugar)

This is so lovely. This is my first layer cake. ♥ Pretty proud of it actually. Plus; low sugar, low oil.

I’m currently experimenting with cakes to see just how low the sugar and oil can go and just how much healthy can be jammed into them without losing the cakey texture and flavour that we love. This cake – for example – is one people will enjoy and not realise there’s less sugar than usual. In the past I’ve made some fruit-sweetened cakes but have not liked the texture and flavour as much.  I believe I could still lower amounts more so stay tuned for later experiments! I am also getting closer to creating vegan sponge…

Note the use of vegan whipped cream and the addition of healthy LSA! This is good celebration food.

Without further ado I give you the next in my series of LSA cakes:



If you don’t want to make two layers, ’cause of resources – I don’t like to waste food on experiments when I’m unsure how they’re gonna turn out! – you can just make one layer then fold one half atop the other as shown.


1 and 1/2 cups flour
1/2 cup ground LSA
1 and 1/4 cups soy  milk
1/3 cup oil
1/3 cup sugar
3 teaspoons vanilla
1/2 teaspoon baking powder
1 teaspoon baking soda
pinch salt
1 tablespoon lemon


Blend, bake until springy, then repeat for the second layer.


INGREDIENTS FOR LEMON-WHIPPED CREAM (enough for a full layer cake, half the amounts for a half layer-cake like the one I made):

4 teaspoons lemon (to taste)
4 teaspoons apricot jam (to taste)
whipped with 2 tin of coconut cream


Whip in food processor and apply only when cake is very cool.



Decorate with fruit, brazil nuts and shaved sugar-free chocolate.


Ultimate Raw Brownies


This is so simple.


Approximately 100g LSC (blended linseed, sunflower, chia seeds)
6 pre-soaked medjool dates (takes 5 minutes)
2 teaspoons of coconut oil
A dash of water to make it “doughy” if required


Blend, press into squares, dehydrate.

Beautiful Raw Chocolate Tart

This is lovely and so easy to make. I’m also happy to feed this to my 15 month old son because it’s not too sweet and all natural!



Blend 1/2 cup of LSA, some nuts and seeds, 1 or 2 dates (pitted and soaked for 5 minutes or until it softens) and cocoa. Add some water to moisten into a dough-like consistency and press into a dish.

Chocolate mousse topping:

Blend 1 avocado, 3 teaspoons vanilla, 6 dates (pitted and soaked for 5 minutes or until they soften), two bananas and cocoa to taste – I like mine rich, around 3 tablespoons. When you’re satisfied with the flavour spread the mousse onto the base and chill.

You can serve this chilled or frozen, I prefer to freeze it and then serve the slices and let them stand for about 10 minutes.


Iced Cookies

I was feeling a bit stressed by a monster week and an unwell Little Bear, so I took some time out and baked some cookies.

They’re really crunchy and hard. Iced. Mm. 



3 tablespoons golden syrup
1/2 cup sugar
1/4 cup margarine
1/2 teaspoon baking soda
1 & 1/2 to 2 cups flour
Dash of vanilla
A selection of icings and sprinkles


On stovetop melt golden syrup and sugar. Boil. Remove from heat add margarine and baking soda. Stir through until margarine has melted. Add flour and dash of vanilla. Add enough flour until dough-like consistency is formed. Roll out and cut into shapes on floury surface. Bake until golden on top – around 12 minutes – these bake quick. Remove from oven and ice with a variety of flavoured icings; these are raspberry, lemon and chocolate.

No Refined Sugar Wholemeal Peach and Vanilla-walnut Cake with Peanut Butter Ganache and Banana-lemon Almond Cinnamon Topping

I think the title says it all! Yum! So delicious it’s been glamour modeled.





2 cups wholemeal flour
1 and a 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
1 tin of sliced peaches in juice (440ml)
1/4 cup oil
3 teaspoons vanilla
2 tablespoons water
2 handfuls raisins
1 handful crushed walnuts

2 heaped tablespoons peanut butter
1/3 tin thick coconut cream
1 tablespoon agave or maple syrup (optional)
1 banana
Lemon juice
1 handful sliced almonds


Mix dry ingredients. Mix in wet ingredients. Mash in entire tin of peaches in juice. Bake until cooked through and springy to the touch. This cake is moist. Leave to cool. Meanwhile, in food processor blend coconut cream, peanut butter and syrup (optional). Spread peanut butter ganache over cooled cake and top with thin slices of banana. Brush banana generously with lemon juice. Sprinkle almonds and cinnamon atop. Enjoy.

Plain Shortbread and Chocolate-macadamia Nut Shortbread (Gluten Free)

Sometimes you want shortbread.

Then you make shortbread and someone else comes along and improves it.

I give you Plain Shortbread and Chocolate-macadamia Nut Shortbread. You can use regular flour if preferred.

Macro brand gluten free flour is the best quality and least expensive pre-mixed flour.



250g Macro Gluten Free Flour
175g margarine
100g sugar
2 teaspoons vanilla
A sprinkling of salt
A dash of soy milk


Blend all ingredients in a food processor, if a little dry add a dash of soy milk until doughy. Shape into biscuits, press, bake.


180g Macro Gluten Free Flour
150g margarine
3 tablespoons cocoa
1/3 cup sugar
1/2 cup chopped macadamia nuts
2 teaspoons vanilla
A sprinkling of salt
A dash of soy milk (optional)


Blend all ingredients in a food processor, if a little dry add a dash of soy milk until doughy. Shape into biscuits, press, bake.

Better Banana Cake

I have a recipe up already, but this one is better.

It’s just… correct.

Topped with chocolate butter-cream frosting.

This is not “low in sugar, low in fat”. This is Just Good Cake.



2 cups flour
1 & 1/2 teaspoons baking soda
1 teaspoon baking powder
1/3 teaspoon salt
1 cup brown sugar
1/4 cup oil
1/4 cup water
4 ripe bananas, mashed
1 teaspoon vanilla
1 teaspoon apple-cider vinegar


Mash bananas, add all dry ingredients, all wet ingredients (except apple-cider vinegar), and mix. Add apple-cider vinegar. Mix. Bake long and slow. Bring out of the oven when springy to touch and golden.


In your food processor whip up margarine, icing sugar, cocoa and vanilla. I don’t have the ratios, it’s just a heap of margarine and taste as you go. It should be light and fluffy. Use a spatula to apply to the cool cake. If you make too much frosting just freeze the leftover, it’ll last.

Peppermint Slice (No Bake)

This delicious slice is no-bake. It’s not low sugar, but thankfully we have a new raw editor, Nikki, and her contribution will cancel this out.

Inspired by the vegan treats at Revel Cafe

Don’t be put off by the 3-part recipe. It’s quick-quick-quick to make.



250g plain biscuits (gluten-free biscuits, if preferred)
125g margarine
1/2 cup coconut
2 tablespoons cocoa

1 & 1/2 cups icing sugar
50g coconut oil (or vegetable shortening)
2 tablespoons soymilk
1 teaspoon peppermint essence

200g dark chocolate
50g coconut oil (or vegetable shortening)


Blend biscuits in food processor. Add other base ingredients. Blend into a dough. Press dough into a baking tin (no need to grease). Refrigerate while you prepare the fondue.

Quickly clean your food processor. Melt your coconut oil. Add all fondue ingredients to the food processor, including melted coconut oil. Using processor, blend into a paste. Use a spatula to apply this layer to your base, then refrigerate while you prepare the chocolate.

Melt chocolate and coconut oil together (I melt mine in a bowl, over hot water, do not get any water in the mixture). When ready, pour this over the other two layers, and tip your pan to gain even distribution. Chill for 20 minutes or until chocolate is firm. Cut into squares before it is totally solid.

This tastes best once it’s been refrigerated overnight to gain full firmness. You’ll need to keep it refrigerated before serving, especially in Summer.


Gluten-free Chocolate Cupcakes

Normally gluten-free cooking baking is associated with heaviness, toughness and not giving the delightful crumb you get with baking with gluten-based flours; however, I’ve been playing around with GF baking for a couple of years now, learning little tricks and secrets to get results which trick people into thinking that you have used gluten. After being diagnosed with coeliacs earlier this year, it has given me the push to experiment even more with GF baking and cooking, much to the delight of my friends.

When doing GF baking, it is essential to use flours and liquids which have a good amount of protein in them – the protein provides much needed structure and springiness to a mixture, along with the right amounts of xanthan and/or guar gums. For GF flour, I use the Macro Wholefoods GF Plain Flour mix, which has the highest amount of protein per 100g compared to other mixes; it also gives the most consistent results with baking and has been perfect for cakes, cupcakes, biscuits, slices and scones. For the liquid component, I always use soy milk or the Vitasoy Protein-Enriched Rice Milk (it has added chickpea protein) which adds even more protein to the mixture. If you use another type of rice, oat or almond milk, you will not get the results I get (believe, I have tried them all!). Another thing to take into consideration is the amount of raising agent used. Because you do not have the gluten to create ‘strings’ in the mixture when it cooks, which normally helps trap air bubbles and give lift, you have to use extra raising agent.

The following recipe fooled Jessie into thinking she was eating a cupcake made with a gluten-based flour; alas, it was made with the best pre-mixed GF flour I have come across over the years.



1 & 1/2 cups of Macro Wholefoods GF Plain Flour (if using a different GF flour mix, make sure it has the right amount of xanthan and/or guar gum in it – this is essential to give the mixture structure. The Macro Wholefoods GF flour already has the right amount of vegetable gums).
1 cup sugar
4 tablespoons cocoa powder
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup soy milk
1/4 cup rice bran oil
1 tablespoon apple cider vinegar
2 teaspoons vanilla essence


1. Preheat oven to 180°C (or 160°C in a fan-forced oven) and place cupcake liners into a cupcake tray or arrange silicone cupcake cups on a baking tray (about 12 to 15).

2. In a bowl, place soy milk and vinegar together. Wait for a minute, then add oil and vanilla essence. Set aside (the vinegar reacts with the protein in the soy milk, which will result in a nice, fluffy cupcake).

3. In a large bowl, sift together all dry ingredients. Then get a large spoon and ensure the dry mixture is thoroughly mixed.

4. Make a well in the centre of the dry mixture. Pour in wet ingredients and mix until well incorporated.

5. Fill cupcake liners/cups until three-quarters filled. Place in oven and bake for 25-35 minutes. Check cupcakes 20 minutes into cook time, as sometimes they will cook quicker, depending on your oven. Allow to cool.


1/2 cup icing sugar
2 tablespoons cocoa powder
4 tablespoons vegan margarine
1/2 teaspoon vanilla essence

In a bowl, sift together icing sugar and cocoa powder. Add margarine and mix until well incorporated, light and fluffy. Add vanilla essence and whip again. Put on cold cupcakes.

No-refined-sugar Brownie


I made this. It is fruit-sweetened and delicious. No idea where the recipe actually came from, so sorry if I’m plagiarising your recipe.

Vegan Pirate’s Mum ripped it out of a magazine.