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Plant Cakes

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

12/06/2026

I baked myself a birthday cake.

A cherry chocolate, diabetic-friendly, gluten-free and plant-based one.

I was 10 days late to my own party; it happens.

And, as I was assembling & decorating this cake, I came full circle.

There’s so much in this cake. There’s my newly found love for baking. A passion, or almost obsession, for healthful, plant-based cakes. My curiosity. My love for life and living. There’s remembrance of the loved ones I lost to diabetes. There’s grief, but there’s also a sense of sweetness and nostalgia. There’s hope and celebration. There’s a wish. There’re goodbyes, and there’s an opening to welcome the new.

There’s a slice for grandpa and grandma. And, a candle for dad and everyone who came before me.

I find a cake is never just a cake.

I took a few days to sit with this whole experience and savour it. Most of all to celebrate the journey. I had quite a few realisations too about my life, myself, my functionings, my creative process, my intentions behind those processes, my whys.

So, yeah, a cake is truly not just a cake. 🙃

👩🏽‍🍳Note to self: always make extra ganache 😅 & keep experimenting with gluten-free, plant-based, diabetic cakes because everyone deserves a cake. Life humbles your sucks off sometimes, but it also gives you the strength to keep walking the journey.

10/06/2026

These Black Sesame & Strawberry Slices deserve another highlight on my feed.

My newly found love for baking is taking me on some delicious journeys. That’s all I can say.

This black sesame delight reminded me of all the black sesame desserts I tried when I spent a couple of months in Chiangmai 😅. I’m also very inspired to experiment with it in my desserts.

09/06/2026

Working through the last chapters of my raw food chef certification programme: ‘Culturally inspired Main Dishes’.

I think I’ll let the pictures talk for themselves, but before that a few thoughts:

I used my dehydrator and sous-vide machine to cook up this feast.
🌮 Corn tacos with marinated hibiscus meat, mango-avo salsa, h**p sour cream
🌮 Cuban enchiladas with strawberry & mango mojo marinated veggies, with h**p sour cream & apricot-ancho chilli salsa

I served them with bloomed Mexican wild rice and sprouted refried lentils aka frijoles.

Corn tacos were made in a dehydrator for a crunchy texture, taco ‘meat’ & marinated veggies in a sous-vide for a cooked texture.

That brown little pot is from México lindo. When I moved back home in 2004 it came with me… I knew one day it’ll serve me well 🙃.

The next day the flavours came beautifully together. I was sitting outside, eating the raw food meal I had cooked up and as always I was in awe of the flavours.

👩🏽‍🍳 I was asked the other day about the chef programme. It is well-structured, extensive and the modules are built on each other. The recipes are delicious and beautifully curated. As the course progresses, so will you with your skills starting from the basics: knife skills, fermentation, sprouting, flavour balancing, dehydrating method, using a sous-vide and smoke gun.

Wishing yous a happy week!

Would you give these tacos a go? 😉
The only acceptable answer is yes. ###

05/06/2026

Funny or not, true story 😜.

Lemon & Poppyseed Madeleines

Yes, they’re plant-based and super scrumptious.

05/06/2026

Chocolate in all its glorious forms with a blackcurrant jam filling.
The star of this raw creation is a nut-free dark chocolate mousse.

The other day I read a job description for an R&D pastry chef position at a luxury dessert/ chocolate brand. One of the criteria was “eye for detail”.

It lives in my head ever since. I feel I always had an eye for detail but I tend to hurry some processes. So, I’m very intentional now to slow down the process: flavour profiling, design, decoration.

I can’t wait to learn more techniques, be it baking, raw culinary, chocolate making to further elevate the dessert experience at Plant Cakes.

Any chocolate fans in the house?

Have a fab weekend beautiful souls ###

01/06/2026

I made my very first batch of Madeleines in March, and I’ve been obsessed ever since.

Can’t wait to bring you all the flavours. I already have ideas for fillings & even some raw vegan versions too.

Do you like Madeleines?

I’m officially a fan ✨.

🌱

30/05/2026

If you’ve been following me for a while, you know I’m obsessed with mini bento cakes & a sexy squiggle design.

I made my very first bento cake back in 2022. I’ll never forget the excitement I felt about how cute a cake could look. 😅

I brought these two obsessions together, and I’m delighted with how it turned out. ✨

Spring called for freshly picked flowers and strawberries for decoration.

It’s a Strawberry & Dragonfruit Raw Cake with hidden layers of rich chocolate ganache and strawberry jam (made in a dehydrator), all on a scrumptious strawberry almond base.

The base has a crumbly, cookie-like texture, made without dates, to beautifully complement the cheesecake to

Any squiggle fans in the house?

🍓🍓🍓

24/05/2026

summer’s just around the corner and warmer weathers call for ice cream and new chocolate bars.

I was lying outside yesterday watching the sky as the sun was setting. The chatter in my mind seized and I was in a bliss state. So needed it.

I’ve been in my head quite a bit these days. I’m trying to organise a summer pastry chef placement. I’d love the experience and all the skills I can gain through it. More on that once it’s finalised.

So I was pondering about this experience called life as I was out there under the skies. How lucky I am that I found pastry chefing, or maybe it found me?!? Literally through the toughest chapters of my life.

The world can feel a heavy place sometimes. We can choose to look away and carry on with our day, or we can choose to bring some beauty, peace and softness into it to raise its energy - any way we can and able.

I like to think my way is desserts. I’m very driven and passionate about gaining all the skills to bring the plant cakes dream to life.

Wishing yous a beautiful week ahead. Can you believe we’re stepping into the last week of May? 😄✨

🍦

09/05/2026

This is the story of my very first batch of croissants 🥐
|plant-based with an olive oil butter made from scratch.|

It’s the labour of many hours, loving and encouraging thoughts to build up courage to try my hands at this.

There were a couple of hiccups with the butter. First while making it, then while rolling it out. It broke to thousands of pieces.

The croissants still turned out epic, full of flavour, soft but without the famous honeycomb texture.

I’ll most probably post pictures of them, and the whole experience - because it was a whole lot of fun and excitement. Love a challenge and can’t wait to perfect my skills.

I’ve been thinking about my pastry chef training and its impact on my life:
I feel while raw cakes are the modern side of me, baked yeasted- & sourdough (and pastry) is the side of me that loves exploring traditions - but also like to question them 😉.

Happy weekend beautiful souls xx
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26/04/2026

Wild Garlic Flat Breads

My new favourite, and the reason I froze a huge batch of wild garlic. So I can make these in the future too. 😅

They’re perfect with your cheeze platter, to make open sandwiches with, or just munch on them. They’re full of flavour and packed with nutritious ingredients.

Got quite a few messages about this Vegan Cheeze Plate, I learnt the cheeses and canapè components as part of my raw food chef training at 🌱💚

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