Chocolate Coconut Banana Ice-cream

Perth can get very hot in summer with weeks over 35-40 degrees Celsius! I like to keep cool by making nana-icecreams and recently I made this coconut chocolate one that is just too good not to share with you. Topped with more coconut or raw chocolate it is a winner!

Serve 2-3 depending on appetite!

  • 8 small-medium frozen bananas;
  • 2/3 cup of raw cacao powder;
  • 1/2 cup of desiccated coconut;
  • 1/3 cup of coconut cream or milk;
  • pinch of sea salt;
  • extra coconut or raw chocolate for toppings. 
  1. In a food processor or high speed blender, mix all the ingredients together until it becomes soft-serve like.
  2. Pour the ice-cream in a cake tin or ice-cream tin and place in the freezer for about 1 hour.
  3. Take out from the freezer, scoop and enjoy!


Vegan GF Chickpea Rasbperry Brownies

I have been loving brownies lately and in case you missed it I made vegan sweet potato tahini brownies last month. In this brownie recipe I used chickpeas this time. And I promise you cannot taste the chickpeas at all. But instead it gives you a nice hit of plant-based protein and makes for a more healthy sweet! I also added Happy Way choc pea protein powder and I calculated that a slice of this gluten free/vegan brownie has around 15gr of protein!

I love the addition of raspberries in this brownie but you could leave them out or add nuts instead.

Also I cannot believe today is December 1st already! I will be sharing some Christmas recipes soon although this recipe is a definite crowd pleaser to make with family and friends!

Vegan Chocolate Chickpea Brownie Recipe:

  • 1 can of chickpeas;
  • 1 cup of almond meal;
  • 1 cup + 2 tbsp of almond milk;
  • 1/2 cup of buckwheat flour;
  • 6 tbsp of raw cacao powder;
  • 1/3 cup of coconut sugar or more to taste;
  • 3 tbsp of plant protein powder (optional);
  • 1 tsp of baking powder;
  • 1 tsp of cinnamon powder;
  • 1 tsp of vanilla paste;
  • pinch of salt;
  • 1 cup of frozen or fresh raspberries- or nuts. 
  1. Preheat your oven to 175 degrees Celsius;
  2. Line your brownie pan with baking paper;
  3. In a food processor, add all the ingredients together apart from the raspberries and mix until well combined and smooth;
  4. Pour the batter into the pan, add in the raspberries,  press a few into the brownies and leave a few on top. 
  5. Cook for 35 minutes at 175 degrees Celsius or until a skewer inserted comes out clean. 


Vegan Chocolate Banana Bread

Sunday afternoons are made for baking some banana bread in my opinion. I love having the house smell like banana bread while we get ready for the week ahead.

We shared another loaf of this vegan chocolate banana bread with the twins and my husband for afternoon snack. 

I kept ours low sugar by not adding any sweetener. My husband said that he wishes it was sweeter though so if you have a sweet tooth and you are not making this for toddlers you should add the coconut sugar.

The best thing is this banana bread is very quick to make and only requires one bowl. I also sometimes add chocolate chips. 

I have made this banana bread 4 times now. Once using teff flour, once using only spelt and once combing different flours. It has worked every time for me so I hope it does for you if you play with the ingredients. 

Vegan Chocolate Banana Bread

  • 3 ripe medium bananas (+ 1 banana to decorate the bread);
  • 1 cup of teff, spelt or wholemeal flour;
  • 1/2 cup of self-raising wholemeal flour;
  • 1 tsp of baking soda;
  • 2 tbsp of flax meal;
  • 1 1/2 cup of almond milk;
  • 1 tbsp of cinnamon;
  • pinch of salt
  • 1/2 tsp vanilla;
  • 2 tbsp cacao powder (optional to make normal banana bread or add 1 more tbsp if not making it for toddlers)
  • 1/3 cup of coconut sugar (optional);
  1. Pre-heat your oven at 160 degrees Celsius and line a bread in with baking paper;
  2. In a bowl mash the bananas until smooth with a fork;
  3. Add in the almond milk and baking soda;
  4. Add in all the dry ingredients and mix slowly with a wooden spoon;
  5. Pour the batter in your tin and add banana coins on top;
  6. Cook for 40 minutes at 160 degrees;
  7. Leave to cool before slicing.


Moroccan Inspired Carrot Quinoa Salad

Summer is almost here in Australia and I couldn't be more excited! It feels like we have had a long and rainy winter here in Perth and even though we have a warm winter compared to the Northern hemisphere I missed the warmth, the sunshine, eating salads and drinking smoothies. After 9 years in Australia I am not used to being cold anymore. 

I made this pretty delicious Moroccan inspired quinoa salad a few weekends ago based on an old recipe of mine on the blog but I changed up some of the ingredients so I thought I would post the new recipe here. This salad includes all my favourite ingredients together pretty much and when we were eating this with my hubby I said "it just needs chickpeas and this is me on a plate!" I could eat this salad every week and I am planning to make it again this weekend.  

Moroccan Inspired Carrot Quinoa Salad

Serves 4.


       3 cups of cooked quinoa
       3 grated carrots
       1/3 cup of chopped almonds
       1/4 cup dried sultanas
       ½ lemon juiced
       2-3 tbsp of cumin powder
       1 tbsp of coriander seeds (optional)
       ½ pomegranate
       1 bunch of coriander and mint leaves
       1 tbsp of olive oil
       2 tsp of sea salt


  1.  Cook the quinoa in advance and leave to cool down;
  2. Add the grated carrots, chopped almonds, sultanas, spices, olive oil and lemon juice to the quinoa and mix it all well together.
  3. Top with the coriander and mint leaves, extra almonds and pomegranate seeds.


Vegan Raspberry Teff Muffins

As promised on my Instagram post here is the recipe for these raspberry teff muffins. 
I have been starting to bake more and more with teff flour as I like the taste and it is highly nutritious as it is high in protein with 8 amino acids, high in calcium and high in iron so perfect to add in a vegan diet or for children.

I originally made these muffins for the twins so I only added 2 tbsp of sugar in our muffins but for the recipe I have included a bigger amount. Feel free to add less or more depending of your tastebuds. My twins loved them and I hope you do too. 

If you do not find Teff flour in your local health shops you can use buckwheat flour instead. 

Vegan Raspberry Teff Muffins - makes 12
  • 1 cup teff flour 
  • 1 cup wholemeal flour
  • 1 1/2 cup of almond milk
  • 1 tsp vanilla paste 
  • 1/2 cup of coconut sugar
  • 1 tbsp of cinnamon
  • 1 tbsp of baking powder
  • 1 flax egg (1 tbsp of flaxseed meal + 3 tbsp of water)
  • Pinch of salt
  • 1 cup of frozen or fresh raspberries 

  1. Preheat oven at 175 degrees Celsius 
  2. Line your muffin tray with muffin liners.
  3. In a small bowl make your flax egg and leave to set for 5 minutes.
  4. In a bowl mix all the dry ingredients and almond milk.
  5. Add in the flax egg and the raspberries and mix well.
  6. Spoon mixture into the muffin tray.
  7. Cook for 25-30 minutes at 175 degrees or until a skewer inserted comes out clean.


Vegan Sweet Potato Tahini Brownies

Lately I have been feeling creative in the kitchen and have created lots of delicious healthy recipes. This one got very popular on Instagram. I made it using leftover steamed sweet potato from the twins and other ingredients I had on hand after being inspired by a slice of tahini brownie my hubby picked up from Little Sisto cafe- his had sugar, eggs, butter and flour so I decided to try to make it healthy. I am very pleased with how they turned out. Very fudgey.

I used a square brownie pan. 
  • 450gr of puree sweet potatoe- about 2 medium potatoes
  • 1/2 cup of almond milk or soy. 
  • 1/2 cup of buckwheat flour or wholemeal flour
  • 2/3 cup of almond meal
  • 1/2 cup of coconut sugar
  • 5 tbsp of cacao
  • Pinch of salt
  • 1/3 cup of tahini
  1. Steam or boil your sweet potato, drain and leave to cool.
  2. Pre heat your oven to 175 degrees celsius and line a small brownie pan with baking paper.
  3. In a food processor add in the potatoes and all the other ingredients;
  4. Mix until very well combined. 
  5. Spoon into your pan and place in the oven for 20-25 minutes.
  6. Keep it in the fridge for up to 1 week.


GF, Vegan Raw Mango & Coconut Buckwheat Porridge

I absolute love buckwheat and I fell in love with Oh She Glows raw buckwheat recipe. I decided to give it a Summer twist and you now have my raw mango and coconut buckwheat porridge recipe.

I make buckwheat porridge by soaking the buckwheat groats overnight and then mixing it all in my food processor to make breakfast for the twins and myself for the next 2 days. They love it and it is super nutritious with the good fats of coconut milk, the highly nutritious buckwheat groats (GF, high quality plant protein including 9 amino acids, rich in iron, high in minerals and vitamins) and mango which is very high in vitamin C and A.

Raw Mango & Coconut Buckwheat Porridge Recipe:

Makes 4 bowls.

  • 1 cup of frozen mango or 1 whole mango;
  • 1.25 cup of coconut milk (the carton kind);
  • 2 cups of raw buckwheat groats (soaked overnight);
  • 1/3 cup of desiccated coconut;
  • 2 tbsp of chia seeds;
  • 1/4 cup of rice malt syrup (less or more depending on your taste or if serving children);
  • 1 tsp of cinnamon;
  • 1 tsp of vanilla powder;
  • pinch of salt;
  • Coconut flakes for toppings. 
  1. Soak the buckwheat groats overnight or for a few hours in water;
  2. Rinse and process in a food processor;
  3. Add in the coconut milk, coconut, sweetener, chia seeds, vanilla, cinnamon and salt. 
  4. Mix all the ingredients together in the food processor. I prefer mine with a bit of texture and don't process it for too long but you might prefer it smooth. 
  5. Serve into 4 bowls;
  6. Add in the coconut flakes and mango on top.

Low Sugar Bliss Balls

I love bliss balls - or energy balls as some call them. They are practical healthy snacks on the go.  However they tend to be made with lots of dates or other healthy sugars. I wanted to make a low sugar recipe for my twins using natural ingredients. I am also planning on featuring more kids recipes as we have now moved away from easy purees and into toddler/adult foods. They are also full of nutrient dense wholesome ingredients that I had in my pantry at the time. They make the perfect afternoon snack for little hands. I hope your little ones enjoy them!

My twins are good at eating and biting solid food now but make sure your little one won't choke on them before giving it to them. Bigger is better so they don't swallow them all!

  • 1 cup of rolled oats;
  • 1/2 cup of LSA (or flaxseed only for nut-free bliss balls);
  • 1/3 cup of chia seeds;
  • 1/3 cup of raw cashews or other nuts (or use sunflower seeds for nut-free bliss balls);
  • 1/2 cup of dried goji berries; (best to use organic if possible)
  • 2 tbsp of melted coconut oil;
  • 1 tsp of cinnamon powder;
  • 1/4 cup of desiccated coconut;
  • 2 tbsp of water (or more if needed);

  1. Mix all the dry ingredients in the food processor;
  2. Then add the coconut oil and water;
  3. Roll the balls in your hands and keep them in the fridge to set and keep or keep in the freezer. 


Macadamia Apple Crumble

Who doesn't love a good crumble?! This one of my favourite Autumn recipe. The weather in Perth lately was very wintery and inspired me to bake this healthy Vegan apple crumble. It would also be delicious with berries and rhubarb. I baked some apples on the side for the twins to enjoy. They loved their baked apples!

  • 4-5 apples
  • 1/2 tsp vanilla
  • 1 tsp cinnamon powder
  • 1 cup of rolled oats
  • 1/2 cup of lupin flakes or extra oats
  • 1/2 cup of almond meal
  • 2 tbsp of coconut nectar or sugar
  • 1/2 cup of coconut oil
  • 1/4 cup chopped macadamias (optional) 

  1. Preheat the oven at 170 degrees Celsius;
  2. Peel and dice the apples;
  3. In a bowl mix the dry ingredients and then add the melted coconut oil and coconut nectar until combined. 
  4. Sprinkle on top of the apples in a dish, add the Macadamias and cook in the oven for 30 minutes at 170 degrees Celsius. Make sure the apples don't burn. 


Easy Vegan Mushroom Quinoa "Risotto"

Winter might be officially over but cold rainy days are still here in Perth. While I wait for the warmer days I will enjoy a few more wintery dishes like this vegan quinoa risotto. And for the Northern hemisphere peeps this is the perfect recipe to have this fall!

This recipe is not like your traditional risotto as it does not have rice! white wine! cream or parmesan! but I promise it is still yummy! I also did not use dried portobello or other fancy mushrooms as I don't have the time or the money to get them. I just used swiss brown mushrooms from my local farmers market. I hope you like this recipe.

Vegan Mushroom Quinoa Risotto
  • 500gr swiss brown mushroom diced
  • 2 cups of quinoa
  • 1 litre vegetable stock
  • 3 cloves of garlic
  • Dried italian herbs
  • Parsley to top
  • 1/3 cup of Nutritional yeast
  • 1tsp of salt


  1. Cook your quinoa in water in it own pot for 5 minutes - not fully cooked
  2. In the meantime in a large pan cook the mushrooms with garlic,
  3. Reduce the heat and add the herbs, half cooked quinoa and vegetable stock a little at a time on a low heat. Add more or less of stock as needed. 
  4. Once the quinoa is fully cooked and the stock absorbed add in the nutritional yeast and salt. 
  5. Serve! 


Healthy Vegan Chocolate Nutella Hearts Recipe

If you are anything like me you will looove this recipe. I grew up in France eating lots of Nutella and stopped eating it as a teenager as I knew it was bad for me. That was until I found healthy vegan nutella recipes and now healthy Nutella is back in my life :) I love eating it on toast or with banana but also make some recipes with it like these Nutella filled chocolate hearts that taste a lot like Ferrero Rochers. Enjoy xxx
Chocolate Nutella Hearts- raw, vegan, DF, GF: (they can be made in normal cups/ moulds too)
  • 1/3 cup of coconut oil;
  • 1/3 cup of raw cacao powder;
  • 3 tbps of maple syrup;
  • 1/2 cup of healthy nutella (recipe below);
  • 1/4 cup of hazelnuts whole;
  1. Once you have made your nutella (recipe below) mix in the melted coconut oil, cacao and maple syrup;
  2. Put one layer of raw chocolate at the bottom of your moulds then a spoon of nutella, a whole hazelnut and another layer of raw chocolate;
  3. Leave in the freezer to set, take out 5 minutes before serving. 

 Healthy Vegan Chocolate Hazelnut Butter aka nutella: 

  • 1 cup of hazelnuts;
  • 1/4 cup of maple syrup;
  • 3 tbsp of cacao powder;
  • 1 tsp of vanilla powder;
  • 1 tbsp of water;
  • pinch of salt;
  1. Roast hazelnuts in the oven 10 minutes and remove the skin once cooled down rubbing with a paper towel;
  2. Mix the hazelnuts in a food processor until it becomes a soft paste;
  3. Add in the cacao, vanilla, maple syrup, water and pinch of salt and mix it further;
  4. Keep it in the fridge for up to 2 weeks. 


Matcha Bliss Balls Recipe

Sorry I have not been posting much on my blog. I have been busy studying a Master of Nutrition, taking care of my twins and also took a holiday to France!

I have posted lots of new recipes on my Instagram and Facebook page. (make sure you follow me on IG!) so I thought I would post some of these recipes on here.

So first up, Matcha Bliss Balls!! I loved them so much and even my sister who doesn't like matcha lattes enjoyed them. I guess they have the matcha flavour without being too bitter.

  • 1 cup of raw cashews;
  • 1 1/2 cups of shredded coconut;
  • 3 tbsp of maple syrups;
  • 2 tsp of matcha powder;
  • 2 tsp of vanilla powder;
  • 3 tbsp of melted coconut oil;
Mix all the ingredients in a food processor et voila! roll into matcha or dessicated coconut once cooled down in the fridge or freezer. 

Keeps one week in the fridge.


3 Years of Blogging - Top 3 and Bottom 3 recipes

I started this blog in July 2013 and so I have been blogging for 3 years now! Happy bloganniversary to Healthyfrenchwife!

I have shared hundreds of recipes- some great some not so great but this little blog has been a great platform for me to explore my creativity, find a hobby, find a passion and career, meet friends, learn and improve my cooking & photography skills. I love creating new recipes and getting busy in my kitchen.

Having a blog and hobby has been really great as a new mum- it gives me a little escape from the daily mum routine and chores, helps my brain and creativity ticking and also brings a little income. I really recommend to new mums on finding a hobby or activity that makes them happy.

My blog has been quite successful with a few recipes being featured. This makes me happy but not as much as seeing my recipes recreated by other people.

To celebrate my 3 year blog anniversary I thought I would share with you my top 3 most viewed recipes and the bottom 3.


  1. Chocolate bliss balls: with over 8400 views! This recipe was featured on The Body Book and has been loved and recreated by lots of people. I think the fact this is a very simple and delicious recipe that includes chocolate helps! 
  2. Kale Slice: around 2500 views. I must admit this is not my favourite recipe. I am not a fan of the photos. 
  3. Berry Oat Cookies: 2223 views on this recipe. I have actually made those cookies only twice. (I often forget about recipes I have posted!) But they tasted delicious. Must make them this weekend! 
Bottom 3 Recipes - The 3 recipes with the least views:

  1. Chocolate Almond Butter - with only 103 views! It is actually really yummy! try it! It is one of my first recipe too. 
  2. Mango Smoothie - 223 views for a summery smoothie. I am craving this smoothie right now! 
  3. Vegan Tomato Pasta & Cashew Cheese - 240 views for a yummy pasta dish. I guess it is not healthy enough to get people interested. But try it if looking for something different.

I hope to create more new recipes that you will love but in the mean time check out my ebook for more recipes or past recipes. Claire xx


Yummy Vegan Lemon & Poppyseed Pancakes

I have not shared many recipes this year on my blog. I am sorry. I guess you could say I have been busy! My twins are now 9 months old and both crawling. I spend my days changing nappies, preparing food, cleaning said food from the floor, hanging clean laundry, folding laundry and putting toys away. But I love it! 

To add to the crazy busy life I already have; I am going to study a Master of Nutrition with Deakin University online starting in July! I am starting with 2 units and will probably take around 3 years to finish it! I am so excited to become a qualified nutritionist! I am also looking forward to studying again. I never thought I would say that! 

After quite a few trials of different vegan, gluten free, healthy pancakes recipes with some hits and fails I have found the perfect pancake recipe inspired by Cookieandkate's pancake recipe.

It is vegan but I have yet to try this recipe with GF flour. I love love love lemon & poppyseed cake and it tastes amazing in those pancakes. They were a big hit with my husband, my sister and the twins. (They tried a tiny piece of mine and some sugar free ones made specifically for them.) I have also made them using self raising wholemeal flour and they were perfect.

This simple vegan pancake recipe can easily be customised to your taste; remove the lemon & poppy seeds, add berries, add chocolate chips, add banana, or keep them natural with just maple syrup drizzled on top.

 Recipe for vegan lemon & poppyseed pancakes: 

Makes 8 pancakes. 

  • 1 cup of wholemeal wheat flour (also works with spelt or buckwheat flour);
  • 1 tbsp baking powder;
  • 1 cup of almond milk;
  • 2 tbsp of maple syrup or sugar of choice;
  • 1 tsp of vanilla powder;
  • 1 tsp of cinnamon;
  • 2 tbsp of poppy seeds;
  • zest of 1 lemon;
  • pinch of salt;
  • lemon juice & maple syrup for topping;
  • coconut oil spray for cooking;
  • Optional: coconut yogurt on top. 

  1. In a bowl, mix the flour, baking powder, cinnamon & vanilla;
  2. Add the almond milk and maple syrup and stir it together;
  3. In a pan, spray some coconut oil;
  4. Once hot, scoop some batter to make the pancakes & turn the heat down;
  5. Flip them after 2-3 minutes;
  6. Repeat until all the pancakes are made and serve with lemon juice & maple syrup;


Raw Mango Turmeric Cheesecake Recipe

Winter is here in Australia but my latest recipe is not very wintery. Mangoes are not in season anymore but I was craving a summer dessert the other day so I used frozen mangoes, if you can, use 1 fresh mango. This recipe was inspired from my recent trip to Ubud and the many raw cakes I had there. I added turmeric to make the colour pop a little more and also to add health benefits to this raw cake. You cannot taste the turmeric but it makes it nice and yellow!



  • 1 1/2 cup of raw almonds;
  • 1/2 cup of shredded coconut;
  • 1 tsp vanilla powder or paste;
  • 1/2 cup of pitted dates;
  • 1 or 2 tbsp of water;
  • 2 cups of raw cashews; (soaked 1 hour minimum and rinsed & drained)
  • 1/2 cup of shredded coconut;
  • 500 gr frozen mangoes (or 1 or 2 fresh mangoes);
  • 1/2 cup of rice malt syrup of sweetener of your choice;
  • 1 tsp vanilla paste;
  • 1 1/2 tsp of turmeric powder;
  • pinch of salt;
  • 1 tbsp water;


  1. In a food processor, mix all the crust ingredients until fine and sticky. 
  2. Press dough into a tart or cake tin firmly and pop in the freezer.
  3. In the food processor, then mix the filling ingredients starting with the cashews and coconut and adding the other ingredients finishing with the mango.
  4. Spread the filling in the crust and pop back in the freezer. top with Coconut flakes and take out of the freezer 2 hours before serving or keep it in the fridge for 6+ hours.


Spelt Vegan Carrot Cake with Cashew Frosting

Sorry it took me a bit longer to share this recipe on my blog. See below the recipe for this healthy spelt vegan carrot cake with a cashew maple frosting. It got the thumbs up from my husband. Very easy to make and perfect for a rainy autumn afternoon. This cake is also quite low in sugar with only 1/2 cup. 

Life has been busy lately. James is crawling non stop. (they are 8 months 1/2 now!) He is very cute exploring the home. But always goes toward the cords and the books... Eloise is very close to crawling but hasn't moved forward yet. Hopefully not long now. Even though I will regret having 2 babies on the move. But at the moment, I feel sorry for her as she looks at James going everywhere and she gets frustrated.

What I have been loving lately:
  • Dirty chai lattes (chai with a shot of coffee because #mumlife!);
  • Going to the park in the afternoons and going on the swing with the twins;
  • Reading, having 2 sick babies and the cold weather is the perfect excuse for staying on the couch with a good book;
  • Gwyneth Paltrow's Zucchini & Leek soup from It's All Easy cookbook (have made it twice in 2 weeks);
  • Playing on snapchat (follow me for lots of pics of the twins: claireandtwins);
  • Running, I have gone back into running and planning another fun run at the end of June - a 10Km run and maybe a 14km run in July and a half marathon in August!?

Spelt Vegan Carrot Cake recipe:

  • 2 cups of wholemeal spelt flour;
  • 2 tsp baking soda;
  • 2 vegan eggs or eggs (2 tbsp ground flaxseed + 6 tbsp water)
  • 1/2 cup of coconut oil melted;
  • 1/2 cup of coconut sugar or any other sweetener;
  • 1/2 cup of walnuts;
  • 2 large carrots grated or 3 small;
  • 1 1/2 tsp of cinnamon;
  • 1/2 tsp of mixed spices;
  • 1 tsp of nutmeg;
  • 1 tsp of vanilla paste or powder;
  • 1/2 cup of almond milk or any other milk;
  • pinch of salt;
Vegan Cashew Maple Frosting:
  • 1 cup of raw cashews soaked 1/2 day;
  • 1/4 cup of water;
  • 1/2 lemon juice & zest;
  • 2 tbsp rice malt syrup or maple syrup;
  • 1 tbsp melted coconut oil;

  1. Soak cashews for the frosting;
  2. Pre-heat oven to 180 degrees; 
  3. Line a cake tin (round or square) with baking paper;
  4. Mix the ground flaxseed and the water in a mug and leave to thicken on the side;
  5. In the meantime, mix the dry ingredients together, the flour, the baking soda, the spices and the coconut sugar;
  6. Add in the coconut oil,  the vanilla, the almond milk and the vegan egg mixture and mix well. 
  7. Fold in the grated carrots and walnuts. 
  8. Pour into your cake tin and put in the oven for 30 minutes or until cooked. 
  9. For the frosting, I wait for the cake to be cooked and cooled down to make it. 
  10. Drain and rinse the cashews, mix in a blender with the sweetener of your choice, the lemon (you can also use do terra lemon essential oil drops), the water and coconut oil and blend until very smooth.
  11. Once the cake has cooled down, spread the frosting on top and add seeds, or walnuts on top. 


My First Mother's Day + Gluten Free Vegan Chocolate Cake Recipe

Yesterday I celebrated my first Mother's Day with my twins. I felt very emotional the whole day. I am so blessed with my twins. I am so proud to be their mother. I am a really lucky mum.

I also ran my first Fun run since giving birth. It was actually my first Fun Run since 2013! I stopped running when trying for a baby and when I was pregnant. I was amazing to be able to run again. I did the Mother's Day Classic 8km Run which I have run twice in the past dreaming of the day I would run it as a mother. I also felt emotional during the run thinking I was a mother this time and seeing my husband and my twins cheering me on! I ran pretty well and really enjoyed it. I did it in 47min 19 sec only 4 minutes slower than my PB in 2013!

But let's talk about this chocolate cake I made for myself to celebrate my first Mother's day! Gluten free, vegan and refined sugar free topped with fresh raspberries and rose petals for a beautiful look. I look forward to the day the twins will make me cakes!

Recipe for my Gluten Free Vegan Chocolate Cake & Cashew Frosting.


  • 2 cups of almond milk;
  • 1 tsp of baking powder;
  • 1 tsp bicarbonate of soda;
  • 1 tbsp of apple cider vinegar;
  • 1/2 cup of almond meal;
  • 1 cup of gluten free flour (I used GF flour from The Source Bulkshop)
  • 1 tsp vanilla powder;
  • 2 tbsp of melted coconut oil;
  • 1/2 cup of maple syrup;
  • 1/2 cup of coconut sugar;
  • 1 cup of raw cacao powder;
  • pinch of salt;
  • 1/2 cup of cashews soaked a few hours in water;
  • 2 tbsp of almond milk;
  • 1 tbsp of maple syrup;
  • 2 tbsp of cacao;
  • 2 tbsp of coconut oil;


  1. In a bowl soak the cashews in water for a minimum of 2 hours;
  2. Preheat your oven at 180 degree and line a cake tin with baking paper;
  3. In a bowl mix the apple cider vinegar with the almond milk and leave to sit for 5-10 minutes;
  4. Add in the baking powder, baking soda, coconut oil, almond meal and the flour.
  5. Mix gently (Don't over mix or it will make your cake too dense) and add vanilla, cacao and maple syrup & coconut sugar. 
  6. Pour into your cake tin and cook for 30 minutes at 180 degrees.
  7. While the cake cooks or while you wait for it to cool down, drain and rinse your soaked cashews and mix in a blender with the melted coconut oil, almond milk, cacao and sweetener.
  8. Spread generously over the cake.
  9. Top with berries, rose petals, coconut flakes or any other toppings. 


Copyright © 2014 Claire Power. All rights reserved.