Birthday Recipes

Celebrate every Birthday in style with our seriously impressive recipes!

Multicoloured Macaron



Sugar Syrup

  • 150g Granulated Sugar
  • 50g Water


  • 115g Chopped Dark Chocolate or dark chocolate chips
  • 115g Heavy Cream
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Butter room temperature


  • Line your baking trays with silicon baking paper.

  • Divide the ground almonds and icing sugar between how many different colours you're using. For example, if you're using four different colours, separate the ground almonds and icing sugar in to four different bowls. In each bowl add half a teaspoon of your chosen powder. You'll have one bowl for beetroot powder, one bowl for turmeric etc.

  • Place in to a food processor and process for 2-3 minutes and place back in to it's bowl. Clean the processor and repeat for the other colours.

  • Sift each blended mixture into a bowl and discard of the big lumps that have been left behind.

  • Whisk 60g of egg whites and separate between the bowls and mix until a stiff mixture forms.

  • Whisk the remaining 60g of the egg whites to soft peaks and then add 35g sugar.

  • Put the sugar and water in a saucepan to make the syrup. Heat until it reaches 118 C. Slowly add the boiling syrup to the egg whites and whisk on medium/high speed for about 10-15 minutes. The meringue will have become shiny and will have cooled.

  • Add a quarter of the meringue to the almond/sugar mixtures. Mix well so that the mixtures loosens. Now fold in the remaining meringue a quarter at a time. Mix until the mixtures are completely combined and it has a little fluidity to it. To test this hold up the spoon and it should fall back in to the bowl slowly. If it runs quickly like a ribbon it will be over mixed.

  • Fit a piping bag with a plain tip and add the mixture. Pipe the macaroons on to the baking sheet. Make them the size you want – about 5cm across.

  • Repeat with a clean piping bag for each colour.

  • Leave to rest so that the macaron forms a skin – when it is touched your finger will not pick up any of the macaroon mixture. This can take anything from 15 mins – 1/2 hours depending on the temperature of the room.

  • Bake at 150 C for 15-25 minutes.

    Check to see if macaroons are done by grabbing the top of one macaroon and trying to shake it. They are done when the top barely slides against the skirt. If they are not done, extend baking time by two minutes intervals, checking after each extension. When ready leave on a cooling rack. Don't remove the shells off the parchment paper as soon as the tray comes out of the oven, else you will break the shell. Wait for 2-3 minutes at least for it to cool down.

  • To make the Ganache, put the chopped chocolate in a bowl. Heat the heavy cream in a small saucepan till it just begins to boil. Add it to the chocolate and stir until all the chocolate melts. Add in the vanilla extract and soft butter and mix till silky smooth.Allow to cool in the fridge for at least 30-40 minutes.

  • Sandwich 2 macaroon together with the ganache.

Pink Bliss Balls



  • Place the dates, grated beetroot, almonds, chia seeds, coconut sugar, desiccated coconut, spinach and pecans in to a food processor and process until smooth.

  • Roll the mixture in to balls and roll in to beetroot powder to coat with a pink layer. You can also coat in desiccated coconut!

Salted Caramel Popcorn Cake



  • 540g All-purpose Flour
  • 2 teaspoons Baking Powder
  • 1 1/2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 225g Unsalted Butter
  • 200g Sugar
  • 2 teaspoons Vanilla
  • 4 Eggs
  • 480g Buttermilk


  • 225g Butter
  • 1 tablespoon Milk
  • 750g Icing Sugar
  • 75g Caramel Sauce
  • 1/2 teaspoon Sea Salt


  • 250g Caster Sugar
  • 142ml Double Cream
  • 50g Butter
  • Popcorn


  • Preheat the oven to 180C, line the bottom of two round cake baking tins with baking paper and grease the sides with butter or coconut oil.

  • Combine the baking powder, baking soda, flour and 1 teaspoon of salt in a large mixing bowl.

  • In a separate bowl, beat the butter and sugar together, add the vanilla, mix and beat in one egg at a time.

  • Stir in the buttermilk, and a quarter of the flour, mix and repeat until all of the flour is combined.

  • Add the cake batter to the cake tins, making sure they're divided equally and remove air bubbles by carefully tapping the cake tin on the work surface.

  • Place in the oven for 40 to 45 minutes or until cooked through, leave to cool for 10 minutes then transfer to a cooling rack and leave to cool completely.

  • Once cooled, cut the cakes in half width-ways with a sharp knife. You should have four thin cake layers.


  • Beat the butter until a smooth consistency forms, stir in the milk, caramel sauce, salt and half of the icing sugar.

  • Tip in the remaining icing sugar and beat until combined and smooth.

  • Place the bottom layer of the cake on to a plate, frost the top of the cake layer using a spatula and continue until all layers are added. Frost the top of the cake and the edges with an even layer of icing. The key to the naked cake look is to use a thin layer of frosting on the outside.


  • Add the sugar to a frying pan, tip in 4 tablespoons of water and heat over a medium temperature until the sugar dissolves.

  • Increase the heat and allow to bubble for 5 minutes or until caramel forms.

  • Remove from the heat and stir in the butter and cream. Once cooled, carefully pour on top of the cake and allow to drip down the sides. Place in the fridge to set.

  • Add caramel popcorn to the top of the cake and serve.

Watermelon Ice Drinks


  • 80ml Water
  • 55g Sugar
  • 1 Watermelon chilled
  • 1 tablespoon Lime Juice


  • Pour the water and sugar in to a saucepan, place over a low heat and stir until the sugar dissolves.

  • Tip the liquid in to a bowl and place that bowl inside a bigger bowl that's full of cold water and ice and stir the syrup until cool.

  • Add the watermelon chunks to a blender and combine until a puree forms. Tip in the syrup and lime juice and blend.

  • Pour the mixture in to a baking tray/pan, cover with clingfilm and place in the freezer.

  • Remove from the freezer and using a fork scrape to lighten the texture of the ice. Scoop in to a glass and tip in water, lemonade or alcohol and stir. Garnish with a slice of watermelon.

Green Velvet Cake






  • Preheat the oven to 190C

  • In a mixing bowl, combine the flour, cacao powder, baking powder, baking soda and salt.

  • In a separate bowl, mix the buttermilk, spinach powder, spirulina powder and vanilla extract together.

  • In a third bowl, beat the sugar and butter together until combined. Slowly add one egg at a time and mix. Tip in 1/3 of the flour mixture and half of the buttermilk mixture. Once combined, stir in the remaining mixtures.

  • Line two cake tins with baking paper and divide the cake mixture between each tin.

  • Place in the oven and bake for 25 minutes or until cooked all the way through.

  • Allow the cakes to completely cool before icing.


  • In a pan, mix the flour and half of the milk together until a thick paste forms. Mix in the remaining milk and place over a medium heat for 5 minutes, mixing continuously.

  • Tip in to a bowl, cover with clingfilm and place in the refrigerator for an hour.

  • In a mixing bowl, beat the butter and sugar together, tip in the cold flour mixture one tablespoon at a time while whisking.

  • Add the vanilla extract, salt and enough spinach and spriulina powder for the icing to turn the desired shade of green.

  • Ice the middle of the cake and the outside and decorate.

Cashew Frosted Carrot Cake


For the frosting

  • 300g Cashew nuts soaked for a couple of hours
  • 2 tablespoons Coconut oil melted
  • 2 tablespoons Lemon Juice
  • 113g Maple Syrup
  • Water as needed

For the cake

For decoration


Cashew frosting

  • For the cashew frosting, blend all of the frosting ingredients in a blender until smooth. Add water if needed.

Carrot cake

  • For the cake, grease two round baking tins with coconut oil and preheat your oven to 180 C.

  • Place your grated carrot on top of a paper towel and carefully blot.

  • In a mixing bowl, whisk together the flour, ground almond, sugar, baking powder, ginger, cinnamon, nutmeg, salt and allspice until combined.

  • In another mixing bowl whisk the egg substitute together. Add the almond milk, maple syrup and applesauce a long with the vanilla extract and thoroughly mix together. Mix in the coconut oil.

  • Pour the wet mixture in to the dry ingredient bowl. Whisk all the ingredients together until combined.

  • Fold in the grated carrot and then pour equal amounts of cake batter in to your baking tins.

  • Place in the middle of the oven for 35 to 40 minutes. Use any skewer to test if the cake is cooked. If you insert it into the centre of the cake, it should come out clean, with no streaks of batter.

  • Leave to cool for 1 hour before icing and decorating.

Gluten Free Fig Cake


  • 7 Figs halved
  • 15 Raspberries
  • 60g Coconut Oil
  • 200ml Unsweetened Plant Milk
  • 1 Lemon
  • 8 tablespoons Maple Syrup
  • 1/2 teaspoon Vanilla Extract
  • 150g Almonds
  • 150g Gluten Free Flour
  • 2 teaspoons Baking Powder
  • 1/4 teasoiib Bicarbonate Of Soda
  • A pinch of Salt


  • Preheat the oven to 180 degrees

  • In a food processor ground the almonds.

  • Melt the coconut oil and pour in to a mixing bowl. Add the milk, lemon juice, lemon zest, maple syrup, vanilla, ground almonds and salt.

  • Sift in the baking powder, flour and bicarbonate of soda and mix until combined. If the mixture is especially dry, add a splash of milk.

  • Line a baking tin with baking paper or grease with coconut oil and tip in the cake mixture.

  • Once the cake mixture is even, place the halved figs on top and gently press in to the cake a long with the raspberries (see image).

  • Bake for 30 minutes or until golden brown.

Homemade Vegan Vanilla Ice Cream


  • 2 Vanilla Pods
  • 1 teaspoon Vanilla Bean Paste
  • 300ml Soy Milk
  • 400 g tin of Coconut Milk
  • 170g Agave Nectar

Homemade Vanilla Bean Paste

  • 30 Vanilla Beans
  • 6 tablesooons Vanilla Extract
  • Agave Nectar


  • Slit the vanilla pod open down its length, and scrape out the small, sticky seeds using the tip of a small, sharp knife.

  • Place the vanilla seeds in to a bowl a long with the vanilla bean paste, coconut milk, soy milk and agave nectar and combine.

  • Tip the mixture in to an ice cream maker and mix for 45 minutes or until the consistency is smooth.

  • Using a freezable container, tip in the ice cream mixture and place in the freezer. Once set you can serve.

Homemade Vanilla Bean Paste

  • If you want to make your own vanilla bean paste then place all three ingredients in to a processor and combine until smooth.

  • Strain the ingredients in to a bowl and store in the fridge until ready to use in your recipe.

Strawberry & Raspberry Flapjacks



  • Using baking paper line a baking tin or grease with coconut oil and preheat the oven to 190C.

  • In a mixing bowl, combine the salt and flour and rub in the margarine.

  • Tip in the coconut sugar and oats and combine. We suggest using your hands to form a dough-like consistency.

  • Press half of the mixture in to the tin and place the halved raspberries and strawberries on top.

  • Place the remaining mixture on top and press firmly making sure the top is even and releasing the juice from the strawberries and raspberries.

  • Sprinkle the almond flakes on top and place in the preheated oven for 30 minutes or until golden brown.

  • Allow the flapjacks to cool, place halved strawberries on top and then cut in to squares.

Homemade Chocolate Mendiants


  • 100g Dark Chocolate
  • 100g White Chocolate
  • 100g Chocolate



  • Using three sheets of baking paper, draw circles that are equal distance apart using an egg cup or glass as a guide, depending on the desired size of your mendiants.

  • Turn the baking paper over and place on to baking trays.

  • Using a saucepan, fill up to a quarter with water and simmer. Break the dark chocolate in to pieces, place in to a heat proof bowl and place on top of the pan of water.

  • Once the chocolate has began to melt, remove from the heat and allow the remaining solid chocolate to melt.

  • Now the chocolate has melted completely use a spoon to create the chocolate circles on to the baking paper. Sprinkle a variation of finely chopped ingredients on top and allow to cool on a work surface.

  • Repeat this process with clean equipment for the white chocolate and milk chocolate. Get creative with your toppings!

  • When set, peel the mendiants off the paper and place in to a gift box and tie ribbon around as a gift or enjoy as a treat.

Vanilla & Fig Cocktail


  • 150g Organic Figs Destemmed & Chopped
  • 1 Vanilla Pod
  • 100g Sugar or a serving of Honey
  • 100ml Water
  • 40ml Vodka
  • 2 tablespoons Lemon Juice
  • 85ml Carbonated Water
  • Ice
  • Thyme
  • Fresh Figs


  • Slit the vanilla pod open down its length, and scrape out the small, sticky seeds using the tip of a small, sharp knife and add to a pan a long with the chopped figs, sugar and water.

  • Bring the mixture to the boil and then reduce to a medium heat for 10 minutes while stirring. Allow the mixture to cool completely.

  • Once cooled, strain in to a cocktail shaker a long with the the vodka, lemon juice and ice and thoroughly shake.

  • Pour in to a cocktail glass and top up with soda water.

  • Get creative when garnishing, we've used a fresh fig cut in half and a fresh sprig of thyme.

Chai Spiced Almond Butter Cookies


Chai Spice Mix


  • Combine coconut sugar, flaxseed/ground linseed, baking powder, baking soda and spice mix in a large bowl.

  • Add the almond butter, nut milk and vanilla extract and stir until the mixture resembles a firm dough. If you dough is not coming together in a ball add another tbsp of nut milk and mix again. Place the dough into the fridge for 30 minutes to chill.

  • Preheat the oven to 180c fan/200c/390f.

  • Remove the dough from the fridge and use your hands to form 12 heaped dessert spoon sized balls of the mixture to spread between 2 lined baking trays. Press each cookie down lightly with your hands before sprinkling with a small pinch of coarse sea salt. Bake in the oven for 10-12 minutes or until darkened at the edges but still soft to touch in the middle. Be careful not to over bake the cookies here, you want them to remain chewy not crispy.

  • Allow the cookies to cool and harden completely before serving.

Green Tea Sencha Doughnuts




  • Preheat the oven to 180C. Combine the flour, sugar, 1 1/2 teaspoons of green tea sencha powder, baking powder, baking soda, salt, 60ml of water, the melted coconut oil, lemon zest, 1 teaspoon of lemon juice and egg in to a large mixing bowl and whisk.

  • Grease two doughnut trays with coconut oil and spoon the batter evenly into 12 doughnut shapes. Bake for 12 minutes or until the texture of the doughnut is springy. Leave to cool for a couple of minutes and then remove to a wire rack and allow to cool.

  • In a bowl combine the icing sugar and 4 teaspoons of water, 1 1/2 teaspoon of green tea sencha powder and 1 teaspoon of lemon juice. If the icing is too thick add more water.

  • When the doughnuts are completely cool add the icing over the top and sprinkle coconut, goiji berries or cranberries on top or grate lemon zest for decoration. Allow the glaze to set.

Easy Raspberry & Almond Muffins


  • 320g All-purpose flour
  • 200g Sugar
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 2 Eggs
  • 250ml Milk
  • 225g Butter
  • 100g Almonds Soaked & chopped
  • 250g Raspberries
  • 1/2 teaspoon Almond Extract


  • Preheat the oven to 190C and line a muffin tin with 18 muffin cases.

  • In a mixing bowl, combine the flour, sugar, baking powder and salt together.

  • In a separate bowl, whisk the eggs and milk, melted butter and almond extract together.

  • Tip the egg mixture in to the flour mixture and gently stir. Add the raspberries and almond slices and fold in to the batter.

  • Spoon the muffin mixture evenly in to the muffin cases, place in the oven and bake for 20 minutes or until the muffins are springy.

  • Leave to cool and serve.

Carrot Cheesecake




  • 500g Cream Cheese
  • 3 Eggs
  • 65g Icing Sugar
  • Zest and juice of 1/2 Orange
  • 1 1/2 teaspoon Vanilla Extract
  • 2 teaspoon Cinnamon
  • 350ml Double Cream




  • Preheat the oven to 180C, space the pecans out on a baking tray and place in the oven until lightly roasted. Keep an eye on them, this could take from 5 to 10 minutes. Once cooled, chopped the pecans and line a cake tin with baking paper or grease with coconut oil.

  • Peel and grate the carrots, tip in to a bowl a long with the orange zest, chopped pecans and currants. Sift in the flour, sugar and spices and combine.

  • Whisk the eggs and oil together in a jug and stir in to the carrot mixture. Place the mixture in to the cake tin and bake for 25 minutes of until golden brown.

  • Heat the orange juice with three tablespoons of sugar until the sugar has dissolved. Glaze the base with the orange and sugar mixture and leave for half an hour, carefully remove from the tin and allow to cool.

  • Once completely cooled, place the base back in to the cake tin and in a mixing bowl whisk the cream cheese, orange zest, vanilla, cinnamon and icing sugar together.

  • In another bowl, whip the cream and add to the cream cheese mixture. Mix for the final time and pour on top of the base, making sure the cheesecake is spread evenly. Place in the fridge for four hours.

  • In a food processor, pulse the biscuits and nuts. Drizzle caramel sauce on top and sprinkle your toppings on top to decorate.

Vegan Brownies



  • Preheat the oven to 170C or 150C for fan assisted ovens and line a brownie tin with baking paper.

  • In a bowl, combine 6 tablespoons of water and two tablespoons of ground linseed. Once combined, leave to sit for 10 minutes.

  • Carefully melt 150g of chocolate, margarine and coffee with 65ml of water.

  • In a large mixing bowl, combine the flour, chopped almonds, cacao powder, 1/4 teaspoon of salt and 1/4 teaspoon of baking powder.

  • Now that the chocolate has cooled slightly, add the sugar to the chocolate mixture and whisk until smooth.

  • Tip in the linseed mixture, vanilla extract and the remaining chopped chocolate and mix.

  • Finally, add the flour mixture, combine and spoon the brownie mixture in to the lined tin.

  • Place in the oven for 30-40 minutes or until the brownies are cooked through.

  • Leave to cool, cut into squares and serve.

Fool-proof Cupcake Recipe



  • Preheat the oven to 180C or 160C for fan assisted ovens. Line a cupcake tin with 12 cupcake cases.

  • In a mixing bowl, combine the flour and sugar.

  • Tip in the milk, vanilla extract, vinegar and oil. Combine the ingredients until smooth.

  • Split the cupcakes evenly between the 12 cupcake cases, place in the oven and bake for 20 to 25 minutes.

  • Leave to cool before icing.

Springtime Chick Cakes


  • 40g Cacao Powder
  • 3 tablespoons Water
  • 3 Eggs
  • 180g Unsalted Butter
  • 160g Caster Sugar
  • 120g Self-raising Flour
  • 1 teaspoon Baking Powder


  • 60g Unsalted Butter
  • 30g Cacao Powder
  • 3 tablespoons Milk
  • 250g Icing Sugar



  • To begin, line a cupcake tray with paper cases and preheat the oven to 200C.

  • Using a sieve, add the cacao powder to a mixing bowl, followed by the water and stir until thick.

  • Tip in the baking powder, flour, sugar, butter and eggs and beat until combined.

  • Spoon the mixture equally in to the paper cases and place in the oven for 12 to 15 minutes or until cooked all the way through, risen and springy to touch.

  • Leave the cakes to cool on a wire rack in the paper cases.


  • Sift the cocoa powder and melted butter together then add a small quantity of icing sugar at a time while mixing. If the icing is too thick, add a little milk.

  • Add a thin layer of buttercream to the cupcake and then carefully sprinkle the desiccated coconut on top. Focus on the edges. Pipe the chocolate icing on top in a nest shape (see picture).

  • Using ready to roll icing, create Easter characters to sit on top of the cupcakes.

Vegan Lemon Bundt Cake



  • 250g Sugar
  • 150ml Olive Oil
  • 400ml Coconut Milk
  • 3-4 Lemons Juice
  • 3 tablespoons Lemon Zest
  • 1 Vanilla Extract
  • 350g Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • Coconut Oil


  • 3 tablespoons Lemon Juice
  • 240g Icing Sugar
  • 1 Lemon Zest


  • Preheat your oven to 180C.

  • Combine the oil, coconut milk, sugar, lemon juice, vanilla and zest in a mixing bowl.

  • Sift in the baking powder, baking soda and flour and combine a long with the salt. Grease a bundt cake tin with coconut oil and pour in the mixture.

  • Bake in the oven for an hour, until cooked all the way through. Allow the cake to cool before removing from the tin.

  • Mix the icing ingredients together and leave for 10 minutes. Drizzle on top of the cake.

Vegan Berry & Beetroot Cheesecake




  • Leave the sunflower seeds to soak for eight hours in water with a tablespoon of salt.

  • Add the desiccated coconut, sunflower seeds and organic oats to a food processor. Make sure the mixture is still slightly bulky and thick once combined.

  • Slit a vanilla pod open down its length, and scrape out half of the small, sticky seeds using the tip of a small, sharp knife.

  • Add the dates, one teaspoon of salt, one tablespoon of coconut oil and vanilla seeds to the food processor and mix until they are combined.

  • Line a circular cake tin with baking paper and add the mixture, pressing down to flatten the base of the cheesecake. Place in the freezer until firm.

  • Blend the soaked cashews, 125ml of water, lemon juice, the other half of the vanilla seeds, half a teaspoon of sea salt, beetroot powder, berries, maple syrup, and 113g of coconut oil until thick.

  • Add the creamy mixture to the cheesecake base making sure the top is flat and smooth. Place in the freezer over night.

  • Finally remove the cheesecake from the tin and place carefully on to a plate. Decorate your cheesecake and place in the fridge.

Pink Raspberry Martini Cocktail


  • 350g Water
  • 55ml Raspberry Juice
  • 55ml Raspberry Liqueur
  • 113ml Vodka
  • Half of a Lime Juice
  • 28ml Sugar Syrup
  • Ice
  • 2 teaspoon Organic Coconut Sugar
  • Fresh Raspberries


  • Chill two glasses by filling with ice and water.

  • In a shaker add the raspberry juice, coconut sugar, lime juice, vodka and raspberry liqueur with ice and shake.

  • Remove the ice and water from the glasses and dip the rim of the glass in to the sugar syrup then dip in to the pink sugar.

  • Strain the liquid between two glasses and garnish with raspberries.

About the Author


As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

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