Archive of ‘cakes’ category

Summer’s easiest pancake cake! (gluten free and vegan)

Small pancake cakes with chocolate, berries and coconut creamSmall pancake cakes with chocolate, berries and coconut cream

If I had to choose my favorite dessert for summer, pancakes (or crepes, to be more precise) wouldn’t be too far from the top. This time I decided to do a bit more festive version of this easy and delicious dessert, and ended up making small and cute cakes. This, a bit “upgraded” version of pancakes, is a truly delicious treat, with raw chocolate mousse between, raspberry-coconut cream on top and loads of fresh summer berries. Just lovely.

As a sweetener I used organic coconut blossom syrup, that has a bit exotic caramel-like aroma. The colour is golden brown, and beautiful. And as it’s totally vegan approved, I decided to make the pancakes plant based too. Instead of eggs, the dough has bananas in it, so it’s naturally a bit sweet, and needed only a bit of the lovely syrup into it. The syrup was as it’s best on top of the pancake cakes: it goes oh so nicely together with fresh berries and coconut cream, and is so pretty as well!

Small pancake cakes with chocolate, berries and coconut cream

These gluten and dairy free pancakes are easy to prepare, especially if you do like I did: instead of big crepes bake smaller ones and prepare a small, own cake for everyone. Since the summer berries are on season now, was the choice obvious, but the pancake cakes goes well with other berries or fruits as well.

I just heard, by the way, that the currants are getting ripe as we speak – can’t wait to have some pancake cakes with them as well!


Small pancake cakes with chocolate, berries and coconut cream

Summer’s easiest pancake cake! (gluten free and vegan)

serves four

1,2 dl oat flour
1 dl buchwheat flour
2,5 dl coconut milk
3 dl oat milk
1 tbsp nutbutter (smooth)
2 tbsp coconut blossom syrup
2 ripe bananas
pinch of salt

virgin coconut oil for frying

1 ripe avocado (or two small ones)
1 dl coconut milk
2-3 tbsp raw cocoa powder
2-3 rkl coconut blossom syrup

on top:
whipped coconut cream
fresh raspberries
other fresh berries or fruits

1. Prepare whipped coconut cream: use the creamy part of coconut milk can (stored in cold) and mix the raspberries into it, whip lightly. Put into fridge for a moment.

2. Make the pancakes: put all the ingredients into blender, and blend until smooth. Fry the pancakes until golden and nice (small pancakes are the easiets to make). The pancakes are ready to be turned over, when they move easily on the pan. Put pnackes aside for a moment when ready.

3. When all the pancakes are ready, let them cool down. Then prepare the filling with a blender or hand blender: mix all the ingredients until smooth. Check the flavor: add sweetness, if needed.

4. When the pancakes are cooled down, you can pile the small cakes: spread the chocolate mousse in between every pancake, and spread the raspberry coconut cream on top. Finish with heaps of fresh berries and coconut syrup.

5. Ready, enjoy!

Small pancake cakes with chocolate, berries and coconut cream

This recipe was developed for Urtekram.

My Matcha Moment

My matcha moment (with mini raw cakes)

Matcha, that Japanese tea powder screaming its lush greenness, after a short break has once again found its way into my kitchen. I use matcha every now and then, and I’m convinced of its health benefits. Many health enthusiast swear by its name and have found various ways of including it in their diet, and you might have heard of matcha lattes, bulletproof matcha, or matcha cakes – this beautiful green antioxidant treasure is versatile in the kitchen. What matcha is is finely ground whole tea leaves (note: genuine matcha always comes from Japan) which in this manner contains all the benefits of green tea. When the tea isn’t brewed and the leaves thrown away after use, you can be sure that all of the nutrients make it into your cup (or cupcake!) and stay there to benefit your health.

Before, not so long ago, I didn’t prepare my matcha the traditional way with the match whisk. Now that I have a whisk too, preparing a cup of matcha has a special feel to it. It’s does not quite match the traditional Japanese tea ceremony feeling, but it does add a special touch of grace to my tea moments. It’s easy to create a beautiful foam with the tea whisk, and well, a drink with a beautiful is just so much more enjoyable, isn’t it?

My matcha moment (with mini raw cakes)

Much has been written about the health benefits of matcha (and green tea). Matcha includes a lot of antioxidants (that protect your body’s cells from oxidative stress), a little less known ECGC compound (that protects our DNA) and chlorophyl (that gives the tea it’s dark green colour). I could name a long list of the health benefits credited to chlorophyl, but instead I’ll save my breath and conclude that matcha is a real health drink. Talking about health benefits, though, I can’t resist mentioning that in addition to caffeine (yes, matcha contains caffeine) matcha contains also an amino acid called L-theanine which contributes to our body’s calming and balancing functions. This interesting combination provides us with stimulation, but in a reasonable amount. Indeed, matcha has been said to be perfect support for meditation, for example, stimulating our minds without causing any caffeine buzzes. I’ve heard that Zen monks use matcha to support their high concentration meditation practice.

That’s quite a drink! But the uses of matcha aren’t limited to only drinks… I wanted something sweet for my tea moments, and I had a vision of a beautiful green matcha icing. Thanks to the intense dark green colour of the powder matcha colours the coconut cream with a beautiful shade of green with a very small amount of powder. The beautiful icing hides underneath delicious minty raw cup cakes with a filling simply really, really wonderful.

My matcha moment (with mini raw cakes) My matcha moment (with mini raw cakes)

My Matcha Moment Raw Cup Cakes

ca. 10 cup cakes

Bottom crust:
3 dl rolled oats (gluten-free)
3 dl chopped dried dates
1 Tbsp raw cacao powder
pinch of salt
pinch of cardamom

2 dl sunflower seeds
5–6 Tbsp virgin coconut oil
4 Tbsp raw cacao powder
2 Tbsp lucuma powder
5 Tbsp maple syrup
0,5 Tsp salt
ca. ¼ Tsp peppermint extract

½ can of coconut cream/milk kept in the cold (the solidified part)
¼ – ½ Tsp organic matcha powder
sweetener to your taste (honey or maple syrup)

Start by preparing the bottom crust of the cup cakes: blend first the rolled oats into a fine meal, then add in the rest of the ingredients. Blend until a dough starts to form – depending on your blender type, you might have to scrape it off the sides of the blender jug, but its worth it, ha ha. The dough is ready when it’s reasonably smooth and mouldable. Roll small balls out of the dough and press the balls into cup cake moulds. Press a small hole into each ball and form the sides. Move the bottom crusts into the cold.

Prepare the filling: grind the seeds into a meal in the blender, then add in the other ingredients, add more coconut oil if you need to. The filling is ready when it tastes good and the consistency is reasonably smooth. Spoon the filling now into the crusts, and move the crusts back into the fridge.

Prepare the icing: spoon the solidified coconut cream/milk into a bowl and mix in the rest of the ingredients. If you need to solidify the icing more, move it into the cold for a moment more before piping. When the icing is ready to be piped on top of the cakes, take out the cup cakes and decorate them with the delicious-coloured icing. Move the cup cakes back into the cold and let them rest there until serving. You can serve the cup cakes in their moulds or cups, or without, like in the pictures.

My matcha moment (with mini raw cakes)

These raw cup cakes and that traditional bamboo whisk made my day, and made my matcha moment perfect. I think they made the day for my test tasters, as well, judging by the delighted sighs that the cup cakes seemed to inspire.

Wishing you wonderful matcha moments, as well!

My matcha moment (with mini raw cakes)

Delicious Father’s Day – Chocolate Cake with Strawberry Cream (also for Vegan Dads!)

Choco coco cake with strawberry cashew cream (gluten and dairy free, vegan) Choco coco cake with strawberry cashew cream (gluten and dairy free, vegan)

Father’s Day is approaching, and for once I’m in time for some celebration! Usually I make the cake or the recipe only on the day of celebration and end up posting the recipe in this blog later. But this time I tested the recipe in time. The coming Father’s Day is, by the way, the first that we’re celebrating first in our household (well, a bit in advance, unless the little person in my tummy decides to hurry up), and then at my Dad’s place again. This means having cake in two places, so I’m not complaining, even though the baking turn is mine twice on the same day.

I’ve I kind of fallen in love with the mini cake form, which takes a bit more time in preparing but nothing much more. So, these test cakes were also prepared into mini cakes, but you can definitely prepare the recipe into one whole cake and skip the trouble of decorating each mini cake separately. In that case, I recommend using a springform pan, plus a baking sheet, greasing the sides and coating them (with sesame seeds, for example). You might want to divide the dough into two springform pan, so as to achieve a beautiful layering in the cake.

But aren’t these mini cakes just adorable – well worth the trouble, I think!

Choco coco cake with strawberry cashew cream (gluten and dairy free, vegan)

The bottom crust is made out of almond meal with a touch of buckwheat flour to add some fluffiness to it – the cakes are grain-free as well. There are no animal products in the recipe either: the strawberry cream is made out of nuts, and the chocolate icing is made out of coconut cream, so the cake is gluten-free, grain-free and dairy-free, making it perfect for vegan dads as well.

Choco coco cake with strawberry cashew cream (gluten and dairy free, vegan)


Choco Coco – Mini Cakes with Strawberry Cream

approx. 6 cakes

Bottom crust:
3,5 dl coconut milk
2 ripe bananas
5 Tbsp maple syrup
2 dl almond meal
0,5 dl buckwheat flour
2 Tbsp psyllium fibre
3 Tbsp cacao powder
0,5 Tsp salt
1 Tsp baking soda
0,5 Tsp vanilla powder
0,5 Tsp Ceylon cinnamon
virgin coconut oil

2 dl cashew nuts (soaked over-night)
ca. 1,25 dl frozen strawberries (thawed)
coconut sugar to taste
1 banana sliced in between

Chocolate icing:
1 can of coconut cream / congealed coconut milk
raw cacao powder / cocoa powder to taste
coconut sugar to taste

Heat the oven to 175 degrees (Celsius). Add first the wet ingredients into the blender (also the bananas), and blend until smooth. Then add in the flours and let the dough mix in the blender until the dough is smooth. Pour the dough into a baking tin that has been coated with a greased baking sheet. The dough should form approximately a one-centimetre thick layer in the tin. Bake the crust in the oven for 15 to 20 minutes, or until the cocktail stick comes out dry after pricking it.

While the crust is in the oven, prepare the strawberry cream: blend first the nuts into a fine paste, and then add in the strawberries. Blend until smooth. Add coconut sugar to your taste.

Then prepare the chocolate icing: drain the separated excess fluid out of the coconut milk/coconut cream can, and mix into the congealed mass raw cacao powder and coconut sugar to your taste. Leave both the filling and icing to rest in the cold.

When the cake crusts are ready, let them cool down for a while. Cut out small cake crusts e.g. using a drinking glass (I used Riedel’s big red wine glass) or a cookie mould.

Then slice the banana and take the filling and icing out of the fridge. You can now compile the cakes: spoon some strawberry filling on top of the crust, add some sliced banana in between, and place a lid on top of the two layers, and spread the chocolate icing on top of the lid. When everything is ready, sprinkle some coconut sugar on top of the cakes, and leave it to melt nicely. This is good to do just before of serving, as the sugar will melt beautifully on top of the cake, but not too much in advance, as it the sugar will be absorbed into the icing if there’s too much time between decorating and serving.

Choco coco cake with strawberry cashew cream (gluten and dairy free, vegan)

There will be some left-over crust if you made your cakes into round shapes like I did. It didn’t bother me, as there was a lot of strawberry filling too. This way I could do the tasting while compiling the cakes and no one had to wait too long to taste the results. Suits well for baking with kids, or impatient adults, ha ha!

Wishing you a scrumptious Father’s Day,

Birthday Cake!

Kesäisen marjainen kääretorttu (G, M)

My summer holiday just keeps on advancing, and I’ve temporarily returned to the city: to do laundry and pack for my next destination. Last week, and a bit of the previous, I spent relaxing at our summer cottage, I read a few books, went to a couple of art exhibitions, went to sauna, swam, and of course, ate well, too.

In addition to solar energy, our cottage has no electricity, so blenders and other electrical kitchen devices are out of the game. I must admit that I was starting to miss smoothies: the last couple of days at the cottage I noticed myself dreaming about a fresh but filling breakfast smoothies. I’ve been eating a lot of chia coconut porridge, in addition to oat meal porridge and a seed-based muesli, which is by the way super easy to make yourself – I definitely recommend making it, especially if you have the same cottage circumstances as I do! All you have to do is buy all of your favourite seeds and nuts, mix them together and sweeten it with dried fruit. I used mostly pumpkin, sun flower, sesame and chia seeds, some nuts and organic raisin’s from Urtekram (their raisins are super, super good!). I let the seeds soak for a while in a non-dairy milk and my breakfast is ready.

One of our summer traditions is celebrating my sister’s birthday at our cottage, and this we did this year too. We prepared two cakes for the party: one strawberry cream cake and this gluten- and dairy-free berry Swiss roll. As said, with all the electrical gadgets missing all raw treats can be forgotten and one has to stick to the more traditional options. It’s good to be challenged every once in a while – this Swiss roll (maybe my first ever?) came out wonderful.

I happened to notice that also my Wellberries blog birthday is approaching – the blog will be soon celebrating two years of existence! Time has really flown, and at the same time it feels like Wellberries has been a part of my life forever. Maybe all good things should feel like that. Because my next holiday destination is Slovenia, there will be no other home-made birthday cake to celebrate Wellberries’ birthday, at least before the actual birthday date. I did however read that at least in Ljubljana special diets are well catered for in the restaurant scene, so I hope that I’ll have the chance to celebrate the blog with a piece of raw cake on the trip at least once! Wellberries will continue to be on snooze mood during the summer, but my IG will be updated even on the road.

Kesäisen marjainen kääretorttu (G, M)

Fresh Berry Swiss Roll (Gluten-free and Dairy-free)

2 eggs
1 dl coconut sugar
2 ripe bananas
1 dl gluten-free flour mix (I used the light Jytte mix)
1 Tsp baking powder
a pinch of salt
virgin coconut oil

1 ripe banana
a couple of handfuls of blueberries
a couple of handfuls of strawberries
1/3 tin of coconut cream (I used the Blue Dragon brand’s 250 ml tin)

On top:
sesame seeds for the crust
2/3 tin of coconut cream

Heat the oven to 200 degrees (Celsius). Beat the eggs and the sugar into a foam (I beat this by hand, so I didn’t get a very hard foam), add in the mashed ripe bananas and mix well. Mix the flour, baking powder and salt together, and add them into the batter. Stir. Grease the baking sheet on top of the baking pan, and pour the batter as evenly as possible into the baking pan. Bake for 10 minutes. (I used a gas oven, and the baking time might vary with an electric oven, so use your own judgement with the baking time.) For the filling, mash together one ripe banana, some blueberries and strawberries. Add in lastly some coconut cream.

When the bottom is cooked, turn it over on top of a baking sheet covered with sesame seeds and leave it to cool for a couple of minutes – but not for a longer time, otherwise the bottom will crack when rolling. Do not spread the filling onto the bottom while its still hot, either, because then the filling will melt. When the bottom is cool enough, spread the filling on top of it and roll the whole thing into a roll with the help of the baking sheet. Roll it into a tight roll and put it into a cool place to rest. Decorate the Swiss roll right before serving and enjoy a fresh summer delight!


Next I’ll finish off packing, probably have a smoothie for lunch, and head off to warmer climates!

Kesäisen marjainen kääretorttu (G, M)

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