Archive of ‘dessert’ category

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,

Insanely Delicious Lucuma Blueberry Fudge

Lovely lucuma-blueberry fudge Lovely lucuma-blueberry fudge

Sometimes you end up developing such a delicious recipe, you find yourself almost licking the pot (’almost’ just because you can’t fit your head in the pot). If you’ve been looking for something easy, naturally sweetened, healthy treat, don’t look any further. If you also happen to love toffee or fudge and blueberries, I can almost guarantee you: here is the recipe you have been looking for.

These raw lucuma blueberry fudge bars are not only delicious, but also easy to make. All you need is a blender, your ingredients, and a pot to pour the fudge mass to cool down in the fridge.

Lovely lucuma-blueberry fudge

These fudge bars are sweetened by lucuma and honey, while the peanut butter in them brings a rich thick texture to them. Blueberries are a wonderfully fresh addition to them (and they look so pretty, as well!), and using cacao butter keeps the consistency good for a long time after the bars have solidified.

So, you can easily keep these out on the serving table for even a couple of hours, although for longer keeping I do suggest keeping them covered in the fridge. I performed a test with the last piece of fudge at our summer cottage, and the fudge laid on the serving plate on a side table for about three hours before my dad walked in and ate it (’I thought someone had forgotten it there’), so that test ended a bit prematurely. According to my dad the texture was still good, though, and obviously the taste was okay, too, ha ha.

Lovely lucuma-blueberry fudgeLovely lucuma-blueberry fudge

Lucuma Blueberry Fudge

1,5 dl cacao butter
3 Tbsp peanut butter (sugar-free and as smooth as possible)
1,2 dl lucuma powder
1–2 Tbsp maple syryp or other sweetener of choice
a sprinkle or two of salt
a sprinkle of vanilla powder
a handful or two of fresh blue berries

Melt the cacao butter in a warm water bath or in a pot on low heat. Add in the peanut butter and syrup, mix until smooth. Take the pot of the heat and mix in the lucuma, salt and vanilla. Check the taste, and try not to eat any more. (For me this is the hardest part of the recipe.) Cover a tin with baking sheet and pour the fudge mass into the tin. Sprinkle the fresh blue berries on top of the fudge. Move the fudge into the fridge or the freezer to cool down. Once the fudge has solidified, cut out pieces in the shape and size you wish – e.g. bars or smaller cubes. Ready!

I might have mentioned the following a few times before, but I will risk repeating myself: these bars are s u p e r scrumptious!


Lovely lucuma-blueberry fudge

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)

Harvest Cup Cakes


Harvest time is here again, and the store shelves are just bulging with the loveliest of seasonal vegetable. I never manage to walk out of the store without my grocery bag bulging of veggies, and this during this season our refridgerator is packed full of the most wonderful ingredients after another. I could even go so far as to call myself a seasonal veggie shopper: all around the year I love to buy vegetables that are in season and plan my recipes around them, supporting in my own way local producers. I often shop at market places too, but I also find it very important that seasonal products are well represented in normal stores as well, for everyone to have access to them no matter their living place.

My inner veggie shopper got loose this time too: I went to buy some vegetables of the season to my normal corner store, walked about the vegetable department my time (long), and once again ended up returning with a bag full of seasonal produce. My special attention was caught by the beautiful coloured beetroots in the store: they were simply calling me to pick them up, and I instantly knew that I would make out of them something very wonderful and colourful. And here you have the result: these chocolatey harvest cup cakes’ cashew-beetroot icing turned out just as delicious as I was hoping for, the beetroot providing the icing with its rich taste too. These cup cakes are by the way perfectly moist inside, thanks to the zucchini I also hid inside this batch!

Gluten free chocolate beet cupcakes w/ cashew beet frosting

Harvest Cup Cakes

approx. 20 pcs

3 medium-sized beetroots (save a quarter of one of them for the icing)
half of a small zucchini
3 eggs
0,5 dl almond meal
1 dl rice flour
1 Tbsp psyllium fibre
1,5 dl dark cacao powder
125 g butter (dairy-free: virgin coconut oil)
1,5 Tsp baking powder
1 dl honey
3 Tbsp coconut sugar
a dash of salt
a dash of cardamom
½ Tsp cinnamon
½ Tsp vanilla powder

1,5 dl cashew nuts (soaked, preferrably over night, min. 4 hours)
2 Tbsp virgin coconut oil
a piece of beetroot (one quarter of a beetroot saved earlier)
3 Tbsp congealed coconut cream (or the congealed part in a tin of cold coconut milk)
2 Tbsp honey
a sprinkle of vanilla

Heat the oven to 175 degrees (Celsius). Cook the beetroots whole in boiling water until soft. This will take a while, so while you’re waiting you can mix together the almond meal, flour, psyllium, cacao powder, coconut sugar and the spices, and melt the butter (or coconut oil). Then crack the eggs in a blender and chop in the zucchini. Once the beetroots are cooked, cool them under running cold water, peel them and dice them. Save about a quarter of one beetroot to be used for the icing. Add the rest of the beetroot into the blender together with the eggs and the zucchini, and blend the ingredients smooth. Add then both the butter and the egg-beetroot-zucchini mixture into the dry ingredients. Add last the honey and mix well. Spoon the dough into cup cake moulds and bake for 15 to 18 minutes, until the cocktail pick comes out dry.

While the cup cakes are cooling down, prepare the icing: combine all the ingredients in the blender and blend the mixture as smooth as possible. Check the taste, add sweetness if necessary. Place the icing in the fridge waiting for the cup cakes to cool down. Once the cup cakes are cool, pipe the pink icing on top of the chocolatey cup cakes.

Gluten free chocolate beet cupcakes w/ cashew beet frosting

This dough makes for a lot of cup cakes, and I was happy to have made such a big batch. I took some to bring to my nieces and my family, and offered some to co-blogger during our shared hoffice day, while the rest of the cup cakes seemed to be vanishing as if by themselves from the fridge… And a good thing that they did, as there isn’t much room in there after all my seasonal veggie shopping!


Gluten free chocolate beet cupcakes w/ cashew beet frosting

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