Swedish Apple Cake Gluten Free + Vegan


Hi guys! It's been a while since last. I've really missed being in the kitchen and sharing my recipes with you. But to be honest, blogging has felt kind of overwhelming lately. Like you guys probably know, I write this blog and share my recipes in 2 languages. I started out almost 3 years ago, and I was manly writing in English at the beginning. At that time 80-90% of my readers were from English speaking countries. But then I made two separate blogs and started to focus more on Swedish readers and today 70% of all the people who visits this site are actually Swedish!

Even though I love writing in English and connecting with you, from literally all over the world, Swedish is my native language and writing in Swedish takes a lot less effort for me. So what I've decided, since I really wanna continue both, is to be continuing to share my recipes here, in english, but it wont be any long posts with lots of extra information about techniques or ingredients or anything like that, simply just the recipes.

I hope you guys understand and still appreciate the recipes. If there's any questions you can ALWAYS leave a comment or just send me an email. I'll be happy to help if I can! And also, there's always this smart thing called google. Just one click away :P


Vegan GF apple cake

  • 2 chia egg (2 tbsp chia flour + 6 tbsp water)
  • 1/2 cup applesauce
  • 1/2 cup plant yogurt
  • 1/4 cup rapeseed oil
  • 1/2 cup maple syrup
  • 2/3 cup oats
  • 2/3 cups buckwheat flour
  • 1/3 cup potato flour
  • 1 tsp cardamom
  • 1 tbsp cinnamon
  • 1 tbsp baking powder
  • 1/2 tbsp xanthan gum
  • pinch salt
  • 2 Aroma apples


  1. Preheat oven to 374°F (190°C)
  2. Prepare the chia eggs by mixing the chia seed flour with the water in a small glass or bowl. Set aside for 5-10 minutes until a firm gel is formed.
  3. In a large mixing bowl, stir together all the wet ingredients. Add the chia mixture to the bowl and stir until well combined.
  4. In another bowl, stir together all the dry ingredients.
  5. Add the dry mix to the wet mixture. Stir while mixing it in, little by little. Use a glass pan with coconut oil or vegan cooking spray and dust with gluten-free flour (or breadcrumbs). Add the mixture to the pan.
  6. Cut the apples in thin slices and put on top of the cake.
  7. Bake for 40-50 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.
  8. Optional: mix 1 tablespoon rapeseed oil with 1 tablespoon maple syrup and brush on top of the cake after half of the time has pasted.
  9. Let the cake cool completely before you cut it or serve it.

Hope you liked it! <3


Raw mango & passion fruit cheesecake

I love passion fruit! Ever since I discovered it about 15 years ago it has been my absolute favorite fruit! It is perfect in desserts combined with mangoes or enjoyed just as it is!


I have been terribly bad at updating the blog lately... I know and I'm sorry. I have several recipes that are just waiting to be published and also lot of recipes that have been requested by you guys, this is of them actually...

This cake is one of the first cakes I ever created! More than 7 years ago, it is mostly thanks to this cake that I fell in love with raw foods and that way of baking and cooking.

This cake becomes a favorite to everyone who taste it! It is incredibly fresh. Sweet and sour with tropical flavors of mango and passion fruit! Enjoy!

Photos: Natalie Yonan

Photos: Natalie Yonan

Mango & passion fruit cheesecake

Prepare by soaking 3 cups of cashews for 4 hours (420g). Time: 1 h + 4 h in the freezer. 12-14 servings, use a 20 cm spring form.


  •     1 cup almonds
  •     1/4 cup cashews
  •     1/2 cup coconut flakes
  •     1/2 teaspoon vanilla extract
  •     8-12 dates
  •     pinch of salt
  •     pinch of raw cacao
  •     1 tablespoon whole buckwheat

Cheesecake filling

  •     3,5 cups soaked cashews
  •     1/4 cup agave syrup
  •     1 teaspoon vanilla extract
  •     1/4 cup lemon juice
  •     1/3 cup liquid coconut oil
  •     a few teaspoons of water if needed
  •     1 tsp sunflower lecithin (optional - to add a little fluff)

Mango & passion fruit topping

  •     225 g mango
  •     2-3 passion fruits
  •     1 teaspoon agave (optional)
  •     1 tbsp coconut oil


  1. The crust: Mix all ingredients in a food processor, start by mixing nuts and coconut flakes until it becomes a roughly chopped blend. Add all remaining ingredients (except buckwheat) and mix until it becomes a firm dough. Mix in buckwheat by hand form a crust in the bottom of a 20 cm spring form.
  2. The cheesecake filling: Mix all ingredients in a blender (except coconut oil) until it is really smooth. Add the coconut oil in liquid form in the end and mix for a few more seconds. Pour the mixture on top of the spring form.
  3. Place the cake in the freezer while you prepare the topping.
  4. Mango & Passion fruit topping: Mix the defrosted or fresh mango pieces into a completely smooth "sauce". Add 1 tablespoon of liquid coconut oil. Add the passion fruit seeds (without blending!!) mix with a spoon and spread the topping evenly over the cheesecake layer.
  5. Place the cake in the freezer for 4 hours.
  6. Remove the cake from the freezer and let it sit at room temperature for 5 minutes, before loosening it from the edges of the spring form.
  7. Let it sit in the refrigerator or at room temperature for a while. Serve and enjoy!
Photo: Malin Mörner

Photo: Malin Mörner

Pineapple Twister swirl cake

Pineapple Twister swirl cake

This cake is something I made in the beginning of summer. It was inspired by my favorite Swedish Popsicle called Twister! I made another swirl cake in April, earlier this year! It became an instant success and I believe it has been shared over 40k times on Pinterest!