Lazy-day rhubarb & courgette cake

Some days I don’t want fancy decorations or perfectly finished cakes. Just give me flavour and texture on a plate. Wasn’t sure what to do with my rhubarb bounty so this simple recipe was born for those lazy afternoons…


3 eggs

100g sugar

80g liquid honey

200g peeled and finely grated courgette

150g buckwheat or rice flour

50g almond meal

2 tsp baking powder

Pinch of salt

About 100 to 150g rhubarb, cut into small chunks.


Pre-heat the oven to 180C.

Oil a 20 inch diameter cake tin.

Beat eggs, honey, and sugar for 5 mins till fluffy.

Add the rest of the ingredients and stir till combined.

Mix the rhubarb into some extra rice flour before you also add it to the mix.

Pour the cake mix into the tin and bake for 45 mins. Put a sheet of baking paper on top so it doesn’t brown too much.


Rhubarb and elderflower cake

So. Much. Rhubarb ! I’m totally addicted to rhubarb. Its freshness sings of spring and comfort. Maybe it’s because one of my early childhood memories is of eating rhubarb right after cutting it, by rubbing it with a sugar cube. Ah, growing up in the eighties… This recipe is a bit more sophisticated but also very easy, so a good choice for lazy afternoons.


For the rhubarb cream:

4 stalks of rhubarb, cut into small chunks

100g sugar (I don’t normally use this much but honestly, rhubarb is so tart, it really needs it)

Juice and rind of 1 lemon

2 tbsp elderflower cordial

100g lactose free or vegan cream cheese

For the cake:

125g grated courgette

100g ground almonds

100g buckwheat flour

150g sugar

100g cream cheese

3 eggs

1 tsp psyllium husk

Zest of 1 lemon

2 tbsp elderflower cordial

1 tsp baking powder

1 tsp bicarbonate of soda

Pre-heat the oven to 200C.

For the rhubarb cream: mix all the ingredients apart from the cream in a bowl, then transfer to an oven dish and cover with baking paper. Bake for 25 mins and then leave to cool.

For the cake: mix all the ingredients. Turn the oven d

Add half of the baked rhubarb to the mix and pour the mix into a well oiled cake tin.

Bake in the oven for 35 mins. Take out and leave to cool.

Mix the remaining rhubarb with the remainng cream. Cut the cake in half, put the cream filling in the middle.

Put the top half back on the cake and decor

Superquick pancake… Cake

Been looking for some new stuff to watch on Netflix and decided on Nadiya Hussein’s looovely and chill programme Time to Eat. Love most of the recipes but the pancake cake seemed like an excellent idea. So obvs I wanted to make it gluten and lactose free…


150g buckwheat or rice flour

50g sugar or substitute

1 tsp psyllium

1 tbsp olive oil

Sprinkle of salt

300ml milk of any kind

2 eggs

About 150g jam

100g peanut butter


Preheat the oven to 180C.

Mix up all the ingredients apart from the ham and peanut butter, and pour in an oiled cake tin.

Put dollops of jam and peanut butter on top and mix them up gently through the batter.

Bake for 25-30 mins. Enjoy !

Mogz Rhubarb & strawberry crumble

Me: ‘Which cake shall I bake?’

Kid: ‘Crumble!!!’

Me: ‘But…’

Kid: ‘Crumble!!!!’

I was planning on making rhubarb and strawberry jam but didn’t have pectine so my kid was in luck… Crumble it was😄

This is such an easy recipe, but fairly healthy too, and gluten and (can be) dairy free. It smells of my first ever day in Ireland as a student, when I got crumble for dessert in the pub my friends and I went into. Sigh…


500g rhubarb

200g strawberries (but other berries, apple etc all work well)

Juice and rind of 1 lemon

Pinch of powdered ginger

2 tsp maple syrup

100g rice flour

100g teff flour

100g oats

90g sugar or substitute

1 tsp baking powder

Pinch of salt

100g cold butter, diced (vegan butter works as well but make sure it’s cold)

1 egg


Preheat the oven to 180C.

Cut up the fruit into chunks and mix with the juice, ginger, and maple syrup.

Combine the rest of the ingredients in a bowl and knead with your hands until it’s a crumbly dough.

Put baking paper into a baking a tray.

Put 2/3 of the dough into the bottom and squish to flatten and create a bottom.

Add the fruit on top and then the remaining 1/3 of the crumble, crumbled roughly (add a bit more flour if it’s not crumbly enough).

Leave in the oven for 30 minutes (and then another 10 if you prefer it better baked) and enjoy with cream or ice cream. Or, hey why not, both…

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