Italian almond cake is a golden, rustic cake built on toasted slivered almonds ground into the batter for a moist, marzipan-like crumb. Coconut oil and eggs keep it tender while a spoon of fruit jam alongside makes it feel properly Italian. Eight to ten slices of cake...
Individual bananas foster cakes are warm, rum-scented little cakes crowned with shingled banana slices and honeyed coconut oil. Each ramekin bakes its own golden-topped cake, ready to flip onto a plate while still gooey and fragrant. Eight desserts that turn any...
Chocolate cupcakes are tender, deeply chocolatey cakes with a whipped chocolate frosting that sets like truffle ganache. Melted cacao nibs and espresso give the crumb real depth while coconut flour keeps them grain-free. Twelve cupcakes that look bakery-made and taste...
Cream brule is a silky coconut milk custard with a shattering caramelised sugar crust — the dinner-party classic made dairy-free and just as impressive. White chocolate and a whole vanilla bean enrich the custard while the torch does the dramatic finish. Eight...
Chocolate sheet cake is the crowd-feeding classic — a tender, deeply chocolatey slab topped with a whipped chocolate frosting and scattered cacao nibs. Espresso powder sharpens the cocoa while coconut milk keeps the crumb impossibly moist. Sixteen slices from one pan,...
Glazed chocolate bundt cake is a tall, dramatic chocolate cake with a tender crumb, deep cacao flavour, and a vanilla glaze dripping down its ridges. Melted cacao nibs and espresso powder give it serious depth while the bundt pan does all the decorating. Sixteen...
German chocolate cake is the towering layer cake of your dreams — deep cacao sponge sandwiched with a gooey coconut-pecan frosting that drips down the sides. Melted cacao nibs give the cake real chocolate depth while toasted coconut and pecans crown the top. Twelve...
Warm chocolate fudge cakes are individual ramekin desserts with a glossy, molten centre of baking cacao hidden inside a tender almond chocolate cake. Twenty minutes in the oven and they come out puffed and shining, ready to be eaten while still gooey. Eight little...
Pineapple cake is an upside-down classic rebuilt grain-free — caramelised pineapple laid over a tender, vanilla-scented almond cake. Frozen pineapple cooks down with palm sugar into a glossy, jammy layer that crowns the whole cake when it's turned out. Sixteen...
Lemon pound cake is a golden, close-grained loaf with a tender almond crumb and a sharp honey-lemon glaze that soaks into the top. Lemon zest scents the batter and the glaze both, so every slice is properly, confidently lemon. Six to eight generous slices of teatime...
Carrot cake made with almond flour is moist, warmly spiced, and packed with grated carrot — no grain in sight. Cinnamon, nutmeg, and a whisper of cloves perfume the tender crumb while palm sugar keeps it sweetly caramelised. Sixteen generous slices that taste exactly...
Vanilla icebox cookies are simple, buttery slice-and-bake rounds with crisp edges and a tender, vanilla-scented centre. The dough rolls into logs, chills until firm, and slices into forty-eight neat cookies ready for the oven. They're the quiet star of the cookie...