Recipe for coffee and cake from Gem's Wholesome Kitchen

Gemma Ogston is a chef and writer of ‘The Self-Care Cookbook: Easy Healing Plant-Based Recipes’.

Chocolate cake
Chocolate cake

Here she shares some recipes for family favourites, using products available at Holland & Barrett.Lemon Drizzle

Prep time 10 mins

Cook time 50 mins

Lemon drizzle

Serves 10 slices


200g GF (gluten free) plain flour

75g almond flour

2 tsp GF baking powder

Pinch of salt

½ tsp baking soda

100g soft brown sugar, or use Xylitol for sugar free

100 ml plant-based milk of choice#

200ml plain yogurt, such as coconut yogurt

4 tbsp of coconut oil melted

Juice and zest of 3 lemons

1 tsp pure vanilla extract

For the lemon drizzle icing

2 Tbsp of sugar or xylitol

Juice and zest of 2 lemons

2 tbsp water


Preheat oven to 170 degrees C and Grease a 9×5 loaf pan.

Mix together all the dry ingredients in a large bowl. Whisk liquid ingredients in a separate bowl, and then you need to combine both together., Mix well and bake for about 50 minutes or until the cake has loaf has risen.

Check to see if the cake is cooked by inserting a toothpick or knife into the middle of the cake. If it’s cooked it will come out clean.

For the icing mix together all ingredients and pierce a few holes in top of the cooked warm cake and drizzle over the top.

Chocolate Cake


1 ripe avocado

300g muscovado sugar

250g gluten-free plain flour

150ml melted coconut oil

100 g almond flour

50g good quality cocoa powder

1 tsp Bicarb of cider

2 tsp GF baking powder

400ml plant-based milk of choice

2 tsp vanilla extract

Pinch of salt

Icing for middle

100g dates, soaked in hot water for 10 minutes

3 tbsp cacao powder

2 tbsp coconut oil

Ganache for covering the cake

1tin of full fat coconut cream

2tbs coconut oil melted

1 Bar of Vegan dark chocolate

Pinch of salt

To make the cake

Put the avocado and sugar in a food processor and whizz until smooth.
 add the rest of the dry ingredients and mix well. Add the oil slowly and vanilla extract and mix until a smooth batter. Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean. Leave to cool

To make the icing for the middle

Put all the ingredients in a food processor or blender with 50ml of the reserved date-soaking liquid, and blitz for a few minutes until smooth and velvety. Add a little more water if needed. Using a spatula, spread the icing in the middle of the cake

To make the ganache

Break chocolate into a medium sized bowl. And melt over a pan of boiling water. Scoop the thick white part from the can of coconut into a small saucepan. Heat on a low heat and whisk in the melted chocolate, salt and melted coconut oil as well.

Chill in the fridge until set and then spread over the whole cake using a spatula

All make 2 coffees


2 tbsp instant coffee powder( I used Little's French Vanilla Flavour Infused Instant Coffee

2 tbsp sugar or Xylitol

2 tbsp very hot water

400ml plant-based milk (I used Rude health Almond)

Crushed biscuit (I used Nairn's Oat Biscuits Stem Ginger)

Put the instant coffee, sugar and hot water into a mixing bowl and use an electric whisk to whip the coffee mixture . It will go golden brown and look hold stiff peaks.

Heat the milk if you want it hot, and pour into two heatproof glasses. Spoon dollops of the frothed coffee mixture on top and add. Crushed biscuit to serve.

Matcha Green Tea Frappe

1 tin coconut cream Chilled

250 ml coconut milk (I used Rude Health) (keep a spoon aside for serving)

1 cup ice

2 teaspoons Matcha powder (I used Navitas Matcha Powder)

Maple syrup drizzle

Combine all ingredients in a blender and blend until well combined.

Divide into two cups and top with spoon of chilled coconut cream, drizzle of maple syrup and a sprinkle of Matcha powder.

Pumpkin Spiced Latte

400ml of plant based milk (I used Rude Health Almond)

1 desert spoon of coconut sugar or xylitol,

1 teaspoon vanilla extract

½ teaspoon each of nutmeg, cinnamon, ginger and mixed spice or use (Pukka Ginger Joy Latte)

1 cup strong hot coffee

Chilled coconut cream whipped

Heat milk and add ½ of coffee and everything else into the pan. Whisk until all mixed and frothy.

Pour into a glass cup. Serve with a dollop of whipped coconut cream on top, then pour the other half of coffee. Top with spices and crushed biscuit if you wish.


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