Sunday, 30 April 2017

April No-bake Cakes

The making of carrot cake - photos Teodora Totorean

April is a festive month in our household as we celebrate my husband's birthday and name day (George), Easter as well as my birthday - not always in this order 😊. This month I wanted to continue with my low-calorie no-bake cakes knowing that my husband enjoys them too. The kiwi cheesecake was a lucky failure as the top layer was supposed to be a mixture of fresh kiwi, sweetener and gelatine but as I was trying to prepare it, I hated the smell of the gelatine so I decided to use kiwi jam instead and it tasted divine! What I like is that as I become more experienced with these kinds of cakes, I can play with quantities and ingredients, making my own versions, according to my taste and to what I have in my ingredients stash. So here are this month's cakes; feel free to try them and share.

Photo by Teodora Totorean

Easter weekend - Kiwi cheesecake

-1 cup mixed nuts
-1/2 cup dates
- mix them in a food processor  

-300 g low-fat mascarpone cheese
- desiccated coconut to taste
- agave syrup
- mix them well and add it to the first layer

- organic kiwi jam to spread on top
- fresh kiwi and lime to ornate
- put the cake in the fridge for a few hours or overnight
- see the original recipe here

Photo by Teodora Totorean

For my husband's birthday - raw brownie

- 1 1/2 cashew nuts soaked in water for approx 3 hours
- 2 tbsp coconut butter
- agave sweetener to taste
- 4 tbsp cocoa powder

- mix them all in the food processor at high speed until smooth
- put the mixture into a container and sprinkle with crushed hazelnuts
- put it in the refrigerator for a few hours or overnight
- cut it in uneven chunks  

- see the original recipe here

Photo by Teodora Totorean

St. George's weekend - Carrot cake

- 1 cup dates and dried mulberry soaked in water
- 1 cup roasted cashew 
- 1/4 cup chopped carrot
- 1/2 cup shredded coconut
- 2-3 squares white chocolate

- mix the ingredients in a food processor, roll the resulted dough into small balls and put them in the refrigerator

- melt some white chocolate (I used half of a 150g cooking chocolate) and add 2 tbs coconut butter then drizzle the carrot cake balls

- see the original recipe here.

Photo by Teodora Totorean

My birthday - Chocolate biscuit cake

-400g crushed low-fat biscuits
-150g coconut butter (you can use any butter)
-300g milk (almond milk for vegan)
-4 tbsp cocoa
-a handful of diced dates (or 6 tbsp of sugar)
-almond/vanilla or rum extract


-mix the milk, butter sugar and cocoa and let is boil
-pour the syrup over the crushed biscuits
-put the mixture into a container and put it in the fridge until set
-cut it to your preference into squares, slices or chunky bits as in my photo
-you can be as creative as you want and come up with your own version


  1. These recipes look really delicious - I'm going to have to try the cheesecake recipe for sure!

    1. It's very easy to make and it is delicious!

  2. All sound and look delicious, thank you for sharing

  3. You have had a great month of celebrating and making (but not baking!) I'm impressed that you are able to play with the recipes but still get good results - you are very brave!

    1. Thank you! I love cakes but I had to find a way of enjoying them without putting on weight :). They are fairly easy to make too.