Chocolate Cake (Gluten-Free)



  • 1 cup almond flour
  • ½ cup raw cacao powder
  • ¼ cup sifted coconut flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup honey
  • ½ cup butter (1 stick), melted
  • 4 eggs, room temperature


  • 280g 70% dark chocolate or any other chocolate you like
  • 4 tablespoons butter
  • 1 tablespoon honey (optional)



  1. In a small bowl combine the dry ingredients (almond flour, coconut flour, cacao, baking soda and salt).
  2. Add the honey, melted butter and mix well.
  3. Then, add the eggs and mix well.
  4. Spoon the batter into a greased 6 inch round cake pan
  5. Bake at 160° for 30-35 minutes or until toothpick inserted into center comes out clean.
  6. Remove the cake from the oven and place it on a wire rack to cool.


  1. Melt the chocolate using the double boiler method (glass bowl over pot with simmering water).
  2. As the chocolate begins to melt, add the butter and honey. Mix until smooth.
  3. Remove the chocolate from heat, allow it to cool slightly, then pour it on top of the cooled cake.

Banana Flapjacks (Vegan)

Vegan, Gluten Free, Dairy Free, Egg Free, Soya Free, Nut Free, Refined Sugar Free

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes


  • 100 g pitted dates soaked in 100g boiling water
  • 85 g ripe banana when peeled – about one small one
  • 50 g coconut oil melted
  • 1/2 tsp bicarbonate of soda
  • 250 g gluten free oats or ‘normal’ oats if you can tolerate gluten


1. Place the dates in a bowl with the boiling water and leave to soak for at least 5 minutes

2. Once soaked, tip the dates and water into a food processor or blender along with the banana, melted coconut oil, and bicarbonate of soda. Process until smooth and paste-like

3. Tip the paste into a bowl and add the oats.

4. Stir to combine, then place the mixture in a greased oven-proof dish measuring approx. 20 x 15cm.

5. Bake in a pre-heated oven at 180 degrees, 160 degree fan, gas mark 4 for approx. 25 minutes until golden and firm

6. Once cool cut up and store in an airtight container for up to 4 days