Mother’s Day Special – Raw vegan cakes & chocolate

Looking for some new ideas or inspiration? Or a unique gift for Mother’s Day to enjoy with your Mum?

chocolate willow and dove
Join Rebecca from vegan pop up willow and dove &  me  Susan Hart, nutrition coach to learn how to create your own raw cakes all free from gluten, dairy and egg.

You will learn how to make:

*White Chocolate & Raspberry Cheesecake
*Millionnaire Slice
willow and dove vegan choc
*Learn how to make handmade raw chocolate to top your cheesecakes 
*Find out the essential tips, tricks and nutritional information to create your own raw cakes in multiple flavours at home.

You will take home all the recipes from the evening plus two mini cakes.

All for the very reasonable price of £25.  It starts at 5.30 and finishes at 6.45 (possibly 7pm) on Thursday 23rd March

The workshop is open to both individuals and mothers and daughters/sons.


willow and dove vegan choc2

The evening will be held at my vegetarian and vegan cook school in West Bridgford. This is a small group workshop (max 6) with a demonstration and some hands-on participation.
Tickets are available through Eventbrite – click on the link below

We welcome any questions you may have about the evening:

Click here for a video montage of our latest workshop

We look forward to welcoming you next week

vegan and gluten free chocolate lime cake

Gluten and egg free chocolate lime cake

Serves 13 – 250 calories per portion

IMG_1737The original recipe came via Michael of  Synergy Therapies and I adapted it to make it vegan. The addition of chia seeds adds protein and fibre so a small slice will make you feel quite full. It is a very moist and intense cake so have a small piece and enjoy with some raspberries, sliced banana or figs to cut through the richness.



I took a slice into my favourite gym and after a hard HIIT class asked my fellow fitness fitties to give it a try.  I think they liked it!




50 grams cacao or cocoa powder (or 150g dark chocolate and 4 teaspoons of good quality cacao powder – this will increase the calories to 310 per slice)

1 tsp instant coffee granules

125 ml hot water

150 ml linseed oil or coconut oil (melted)

3 tsp ground flaxseeds (linseeds) mixed into ¾ cup water – leave to thicken slightly for 10 mins (this is the equivalent of 3 eggs)

200 grams unrefined brown sugar

2 tbls ground chia seeds

150 grams ground almonds

1 Lime – juice and zest

  • IMG_1714 Preheat oven to 170oC/ 150oC (fan oven)/Gas Mark 4/ 350oF, then grease and line a 9 inch loose bottomed cake tin
  • Melt the chocolate over a bowl of hot water add the coffee.  Or mix the cacao, coffee and hot water in a bowl, allow to cool.
  • Whisk the flaxseeds/water with the oil and sugar together in a 2nd bowl, use a hand held electric whisk or stick blender.
  • Gently add the cooled cacao mix to the flaxseed mix, whisking on low to prevent the mixture from redecorating your kitchen, followed by the ground almonds.  Finally add the juice and grated rind of the lime.
  • IMG_1717Pour into the prepared cake tin, and bake for around 1hr 10 mins (cover with foil after about 55 mins if it starts to brown at the edges).  The cake will be firm on top with a little bounce beneath.
  • Allow the cake to cool whilst remaining in its tin. Cover with a clean tea towel to prevent the top becoming too crunchy.
  • When sufficiently cool, remove from the tin and slice in to small portions.
  • IMG_1718Instead of lime, you could also try orange and lemon or use chopped mint to make a chocolate and mint cake, they all work equally well.
  • Serve with some fresh raspberries or fig

So why not make this delicious cake and then share your photo here?