Plant Cakes

Plant Cakes New Ways to Cake | Natural, Plant-Based Desserts & Mindful Eats
🍰raw, wholefood, free from rsf|df|gf|egg
🌱100% vegan

09/08/2026

Throwback series continues with one of my fave summer desserts: light Lemon Curd Mousse with a Blueberry Jam 🍋
I created this recipe in the summer of 2023.

And, don’t believe people who say desserts can’t be art.
POV: Anything that requires even the tiniest bit of creativity can be art. 💫

I never in a million years thought desserts would spark so much joy and creativity in me and here I am years later and dreaming and working towards my wildest dreams pastry goals.

Had to jump on the trend. So yeah, working in a kitchen is not for the faint of heart, but it’s kinda chic 🤣👩🏽‍🍳.I’ve be...
04/08/2026

Had to jump on the trend. So yeah, working in a kitchen is not for the faint of heart, but it’s kinda chic 🤣👩🏽‍🍳.

I’ve been learning quite a lot about myself and have more and more takeaways as well.

I love witnessing how organised I am, and really enjoy picking up the practice and rhythm of ‘mise en place’.

I’ve been also learning not to take anything personally. A kitchen is a super busy place, you gotta brush things off.
I have super lovely colleagues but seriously… hats off to everyone in the industry. I don’t think people outside the industry fully comprehend the challenges of a shift, and a chef life.

I started reading Helen Grahams ‘Centrepiece’ plant-forward cook book & she mentions her experience working in a kitchen as a chef (see it in the slides). My situation is far from what she describes, but as a contemplative type I sometimes ponder about the possible challenges females in higher roles face in a kitchen.

I’m officially more than half way through my placement. I’ll be forever grateful for the experience.

03/08/2026

Throwback series continued with these lush, raw Tropical Tarts.

♡ Dehydrated chocolate chipotle tart shell
♡ Coconut milk caramel
♡ Tropical jelly
♡ Coconut cream
♡ Fermented cashew glaze

This tart creation is a beautiful example of how raw cakes can be light in texture - I love using Irish sea moss to lighten up texture and also to elevate the nutrition profile of a dessert.

Happy August insta friends xx

About week 3 in pictures.It was an absolute joy, i got to experience both worlds extensively. Both the commis and the pa...
25/07/2026

About week 3 in pictures.

It was an absolute joy, i got to experience both worlds extensively. Both the commis and the pastry chef in me were & are rejoicing.

Picking up skills & knowledge steadily. The placement experience makes me dream even bigger. I’m thinking to venture into chefing a bit deeper. When I started my Raw Culinary Chef certification I knew something was there for me - but will tell you more about this if/ when it’s happening.

I’ll definitely would like to write a longer post on working in a kitchen. I hope my joy and excitement come through these posts, it definitely makes this job easier - but it can be challenging. I’m lucky enough to have absolutely amazing colleagues but the industry itself can be a tough place.

I absolutely loved this:
✨ “-When do you finally stop feeling behind in life?
- Behind who?… Do you know what I eventually realised?
I wasn’t behind. I was looking sideways.
Every time I compared my life to someone else’s I stepped further away from my own.“

I’ve been spending more and more time on my mat. I light a candle, tune inwards & listen. The outside noise can be very loud & we can get super distracted by the noise.
So I’ve been needing more time to quiet down the mind & use this time to realign my world - so I can keep my focus on what’s important and truly meaningful to me.
On my truth and my path. We can end up chasing a life we are not even sure we ever wanted, if that makes sense?!

Have a great weekend beautiful peeps xx

👩🏽‍🍳

18/07/2026

From my throwback series: a no-bake summer delight where flowers meet fruits.

🍋 dehydrated lemon biscotti base
🌺 hibiscus, rose & dragonfruit filling
🍓 raspberry coulis
🤍 fermented cashew glaze

This is what I call raw cake magic. A scrumptious dessert that bursts with flavours.

While I’m busy picking up all the knowledge and skills at my commis & pastry chef placement this summer and catching up with my MN nutritionist course material - I decided it would be fun to do a wee throwback to some of the most memorable desserts of the past 4 years.

June cakes, bakes and dessert shenanigans from my kitchen.Sugar,- and gluten-free baked cakes stole the show in my kitch...
06/07/2026

June cakes, bakes and dessert shenanigans from my kitchen.

Sugar,- and gluten-free baked cakes stole the show in my kitchen & feed in June, but I also had the chance to create some epic raw desserts.

I also baked the very first batches of plant-based Ischler and financier with some interesting flavour twists. In my bakes I use homemade vegan butter; made with all natural, high quality ingredients. I pride myself on making everything from scratch in my plant kitchen.

I have some bakes & desserts on my mind to bring you this summer - but life’s busy at the moment with my placement.

I feel this experience will be very transformative in my professional chefing life/ career. For now all I can say is I am beyond words excited to be on this journey.

Happy July lovelies.

Snippets from my first week at my Commis Chef placement.My attempt to document the journey in pictures, with some random...
05/07/2026

Snippets from my first week at my Commis Chef placement.

My attempt to document the journey in pictures, with some random thoughts & quotes that talked to me and my situation this week.

I’ve been having the most beautiful and “bizarre” realisations:

“I knew it, but I didn’t suspect it” - not entirely sure how the original line in English was (Stallone from the movie Oscar) 😂 - but that’s how I feel about my commis / pastry chef experience & placement in a commercial kitchen at Virgin Hotels Edinburgh. The hotel was recently voted the #4
best hotel in the UK by Condè Nast. Pinch me please.
✨

I don’t think I’ve ever had a job that filled my cup up so much - besides making plant cakes obviously.

Working in a kitchen is not for the faint of heart, it’s demanding, challenging, but I find it utterly rewarding. People from all over the world bringing their character, music, language and food together - and I’m just loving it.

I can’t wait for week 2 to pick up all the skills and knowledge in the kitchen & the pastry section and continue to dream audaciously big dreams 👩🏽‍🍳🫶🏽. I’m just beyond words grateful.

Tbc…

Lemon Berry Celebration Cake - diabetic-friendly, gluten-free & plant-based.🍋 lemon sponge🍋 fermented cashew lemon crème...
22/06/2026

Lemon Berry Celebration Cake - diabetic-friendly, gluten-free & plant-based.

🍋 lemon sponge
🍋 fermented cashew lemon crèmeux
🍋 blueberry & blackberry jam
🍋 lemon curd

This cake turned out absolutely scrumptious. There was a hiccup though:

The jam didn’t set properly and the cake turned into a landslide 🙈🤣. I was suspecting it but was hoping for the best. The best didn’t happen. lol.

The most delicious cake-slide, though. I’m leaving this here as a delicious reminder. Sometimes things don’t go our way, but it’s all part of the journey.

Can’t wait to bring you more and more sugar-free desserts and cakes in the future (sweetened with monk fruit, erythritol & sometimes stevia).

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