Plummy Blueberry Cherry Cake

OLYMPUS DIGITAL CAMERAIt’s been a while since I’ve made one of my famous raw cakes, much to the distress of my poor husband, who then has to resort to junk-food sweets to stave off his inner sugar-monster. Part of the problem has been my new blender. I was kind of dreading facing the reality of having swapped out a seriously mean machine for a pathetic piece of you know what.

It’s part of being a mum. When your son says how much he loves and misses the blender (after he moves out) and you know he probably won’t eat fruit otherwise, it’s hard not to resist giving him the mean machine. The things that love does. Sigh. Continue reading

Banana Walnut Cake


7 medjool dates

3 medjool dates soaked in water overnight

2 cups of brazil nuts soaked in water overnight

Combine the ingredients in a food processor and blend them together. I prefer a little chunkiness to my mix, but you can keep going until it becomes smoother if you like. Spread this mixture over the bottom of a cake tin. (the kind with sides that spring open when you are ready to release the cake!)


3 peeled bananas

2 cups of walnuts soaked overnight

1/2 cup of sunflower seeds

1/2 vanilla pod

1/4 cup of coconut oil

Add all of the ingredients (except for two of the bananas) to a food processor and blend until relatively smooth. Spoon half of this mix onto the previously prepared base. Then cut one of the bananas up and press the pieces into this layer. When down, add the rest of the mix. Smooth the surface and cut up the third banana, pressing it into the surface. Add a few pieces of walnut to complete the decoration, then put in the freezer to set overnight and eat the next day. 

Raw Chocolate Peanut Butter Cake


Nearly all of my of my cakes are ice-cream cakes. It’s so much easier to make raw cakes than to cook them! This is one of Emily von Euws’s recipes. I made this with my daughter and we pretty much stuck to the original, except that we didn’t have enough hemps seeds, so I supplemented with walnuts.

Emily buys her raw nuts in bulk, soaks them for 3 hours and then freezes them. This makes them more creamy when you add them to the food processor. Great idea too, in terms of protecting the delicate oils in the nuts from going rancid, especially in our humid Darwin weather. At the vert least, nuts and seeds should be kept in sealed containers in the fridge.

I LOVE Emily. She has brought so much joy into my life and my kitchen. Here is her recipe, with photos of my cake below. This is definitely one of my favourites, right up there with the caramel and coffee one she taught me.


Raw apple cake



We had too many apples so I thought I’d make a cake. This cake has two layers and two variations. The nuts are all raw, and organic.

Bottom layer:

1/4 cup linseeds

1 cup of Brazil nuts

1/2 cup walnuts

13 pitted medjool dates.

1 teaspoon fresh ginger
Blend together in food processor. Roll into little balls and press each ball into the base of a flexible muffin tray, so you can peel the frozen dessert out after it sets.


Top layer:

1 cup of cashews

1 cup of pecans

11 pitted medjool dates

1/2 teaspoon of nutmeg powder

1/2 teaspoon of cinnamon powder

1 vanilla pod

1 tablespoon of sunflower paste (optional- I just needed a bit more sticky moistness. You could use cashew or almond paste, or even prunes, or coconut oil to get the sand effect)

Mix in food processor.

Now cut up some raw apple very finely, and alternate apple layers with the mix you have just created, on top of the base layer.

Press down as you add mix, so it sticks together properly. Put in freezer to set!