Dark Chocolate Spelt Cake ♥

posted by Milla June 7, 2016 0 comments

Dark cacao layers with sweet coconut cream pillow and a mix of fresh berries, the summer is coming.. 😉 I created this cake to celebrate the start of yet another beautiful summer and all the beautiful things in life – from friends and family to wild flowers that you can just go and pick up from the forests.. Ah!

I love dark chocolate and with this cake I want to welcome you all to the dark side!

Dark Chocolate Spelt Cake with Coconut Cream Pillow and Berries

The cake is very basic and simple vegan dark chocolate cake that is made without the actual chocolate. If you know you don’t like this kind of chocolate cake I highly recommend you melt some chocolate or add chopped chocolate chunks to the batter. Keep in mind also that this is a dark chocolate cake, which means that the cake itself is not sweet at all, however this is why the sweet cream on top is the perfect match! Extra sweetness and freshness to light up the darkness comes from the berries.

Dark Chocolate Spelt Cake with Coconut Cream Pillow and BerriesThree layers of dark chocolate, sweet cream and fresh berries mmh.. I cut out the center of the 2nd cake layer and filled it with some extra strawberry slices. The fudgy center piece of the cake I crumbled on top of a nice cream bowl, it was a dessert heaven kinda day. Now to the recipe!

Dark Chocolate Spelt Cake

2 cups Spelt Whole Grain Flour
3/4 cup Cacao Powder
2/3 cup Coconut Sugar
1/3 cup Birch Xylitol or more Coconut Sugar
2 tsp Baking Soda
1 tsp Baking Powder
Pinch of Salt

1 cup Oat Milk (or other plant milk)
1/2 cup melted Coconut Oil
2 tsp Apple Cider Vinegar
2 tsp Vanilla extract

  1. First preheat the oven to 175C/350F and put a baking paper on bottom of a 15cm springform pan. Then grease the sides with some coconut oil to help to remove the cake after baking.
  2. Mix the dry ingredients together in a big bowl.
  3. Heat the milk slightly (to keep the coconut oil in a liquid form in the next step) and then whisk all the wet ingredients together in a small bowl.
  4. Combine the wet ingredients with the dry ones. Taste the batter and add more sweetener if it’s not sweet enough to your taste buds.
  5. Pour the batter in to the prepared pan and bake in the oven for 30-35 minutes.
  6. Let the cake cool, remove from the pan and cut in 3 layers.

The Coconut Cream

2 cans of Coconut Milk (chilled in fridge overnight)
6 Tblsp Agave syrup

  1. Open the cans and scoop the cream from the top (use the remaining coconut water for smoothies etc).
  2. Whip the cream and the syrup until you reach a whipped cream consistency. If the cream becomes too liquidy chill it a few minutes in your freezer.

Finally, chop your favorite berries and fruit to smaller bites and then simply layer the cake with the cream and the berries! If you want some extra berries inside the cake cut off a circle from the 2nd layer of the cake and fill the hole with more berries, I did this and chose strawberry slices to be the heart of the cake.
Serve to your friends and family – Enjoy 🙂

Gluten-freeRaw foodsSweets

Chocolate and Vanilla Zebra Cake

posted by Milla March 29, 2016 1 Comment

Everytime someone says chocolate and vanilla I can’t help thinking of Orange is the New Black, haha. It’s funny how our minds remember weird quotes from TV shows and then when you actually try to learn something at university all that’s in your head are those quotes. Oh well, maybe now in the future the words chocolate and vanilla will remind me of this cake…

Chocolate and Vanilla Zebra Cake - Healthy, Raw, Vegan and Gluten-Free!

The cake is raw, vegan and gluten-free suiting for different diet needs. Also as it’s made from wholesome nutritious ingredients I consider this to be a healthier cake: Good for the body and soul! Usually raw cakes are a bit more expensive using a lot of nuts and therefore I tried to create a more budget-friendly bottom using oats instead of the nuts. However you could replace the oats with your favorite nuts if desired, I think Pecans would be lovely for this too. The layers, the chocolate and vanilla fillings are mildly sweet so I encourage people with a major sweet-tooth to add a bit more sweetener.

Chocolate and Vanilla Zebra Cake, healthy, raw, vegan and gluten-free! Recipe millahuh.com, more from instagram @millahuh

Inside shot of the cake revealing the surprise stripes: The chocolate and vanilla fillings are layered in a way that creates the beautiful zebra – effect! The cake is perfect when served with fruits, berries and a glass of cold milk (I prefer coconut-rice with this) 🙂

Chocolate and Vanilla Zebra Cake, healthy, raw, vegan and gluten-free! Recipe millahuh.com, more in instagram @millahuh :)

Chocolate and Vanilla Zebra Cake


½ cup Rolled Oats (gluten-free certified if needed)
½ cup Shredded Coconut
Pinch of Salt
15-20 Dates (peeled & pitted)


2 cups Activated Cashews (soaked overnight in water and rinsed)
1 can/ 400ml Coconut Milk (put in the fridge overnight, use only the cream on top for this recipe)
1 Tblsp Lemon Juice
1 tsp Vanilla (powder for raw version, extract for budget-friendly)
3 Tblsp Organic Agave or Maple Syrup

Chocolate Filling

3-4 Tblsp Cacao
2 Tbslp Carob
1-2 Tbslp Organic Agave or Maple Syrup
1 tsp Lemon Juice
Banana (A ripe one gives more banana taste than unripe one, your choice)


3-5 Tblsp Coconut Cream
Fruits, berries, raw chocolate, cacao nibs etc for decoration

  1. Put the oats, coconut shreds and salt in food processor and process till the texture is bit more “floury”.
  2. Add the dates and process till smooth paste. You may need to stop and mix the batter with a spatula.
  3. Put a baking paper on the bottom of a springform pan (mine was 15cm). Pat the batter on the bottom.
  4. Put all the filling ingredients to a food processor or blender and blend till smooth. Taste and add more sweetener, lemon juice and vanilla if desired. You want to blend the mix well so it is very much like liquid at the end.
  5. Pour about half of the filling to another bowl and put side. Then add the chocolate filling ingredients to the food processor / blender (with the vanilla filling) and blend smooth. Again taste the filling and add more sweetener if desired. For heavier chocolate taste melt gently some raw chocolate and blend it in the filling. Again, blend the mixture so well that it is quite liquidy.
  6. Next you will pour the batters on top of the bottom one by one. Starting with the chocolate one, pour in so much filling that almost the whole bottom is covered. Then pour in the vanilla one in the middle of the chocolate one. This time pour so much that almost the whole chocolate layer is covered, leaving about an inch of the chocolate circle to be visible.
  7. Continue pouring the mixtures one by one with the same method described in 6. till you ran out of the fillings. Finally add the melted coconut cream on top of all and put the cake to fridge overnight.
  8. Approximately one hour before serving the cake put it to freezer. This way the cake is easier to remove from the springform pan to your serving plate. After about an hour take the cake out from the freezer and warm the sides of the pan under a hot water for a few seconds. Open the pan carefully and remove the sides.
  9. Next with the help of cheese slicer (it’s thinner than cake server and thus better) lift the cake to the serving plate. Decorate the cake and serve! The cake can be stored in the fridge till it’s eaten, which shouldn’t take that long 😉

Laskiaissunnuntai is a special Sunday, as the houses in Finland are filled with the smell of “Laskiaispullat” or as the Swedes call them “Semlor”. Now what is a Laskiaispulla or a Semla? Imagine a pillowy soft, sweet bun with a hint of cardamom, cut in half, and then filled with whipped cream and jam, or whipped cream and almond paste. The buns are usually topped with crystal sugar or crushed almonds before baking, or dusted with icing sugar after the bake. They taste incredibly delicious both warm and cold with either a glass of cold milk (I prefer oat milk) or some warming hot chocolate. Bake a huge batch so you can share the love with your friends or family 🙂

Laskiasipulla, Semla or Sweet Cardamom Bun with Whipped Cream and Jam. Incredibly delicious, must try dessert! Find the recipe millahuh.com

Sweet Cardamom Buns with Whipped Cream and Jam / “Laskiaispulla” / “Semla”

The Buns (makes ~30 buns, depending on the size you shape them)

1 can/400ml of (lite) Coconut Milk
1dl Water (“wash” the coco milk can with the water to get everything out of it)
2dl Sugar (white or coconut)
1.5-2 tsp Salt
2 Tblsp Cardamom (I used 1 Tblsp powdered and 1 Tblsp ground)
175g vegan butter or margarine (melted) or oil
2 packets of dried yeast
13-15dl Fine Spelt or Wheat flour

  1. Heat the coconut milk and water a bit warmer than your hand and pour into a big bowl or the bowl of your mixer. Add in the sugar, salt, cardamom and 150g of the butter or oil.
  2. Mix the dried yeast with 13dl flour and add in small batches to the dough while your machine is running (or mix by hand). Let the machine knead the dough or knead well by hand. If the batter is sticky add in more flour with the rest of the butter/oil till the dough sticks nicely together and forms a ball shape. Cover the bowl with a cloth and let the dough rise for an hour in a warm place.
  3. Preheat your oven for 200c. Dust your hands and working surface with some extra flour and form small buns from the dough. Put the buns on a baking tray lined with a baking paper. Remember to leave enough space for the buns to rise. I put 9 on one tray as I like big buns (and I cannot lie..). After jamming a little with that song in your head (sorry) cover the baking tray with a cloth and let the buns rise for extra 15-20 minutes, then pop them in the oven for 7-9mins.
  4. After the tops of the buns are nicely brownish, remove from oven and let cool a few minutes before slicing them in halves.
  5. Fill with whipped cream and jam (strawberry or raspberry), dust some icing sugar on top and serve & enjoy!


Whipped Cream

1 can of Coconut Milk (choose a brand you now tastes good, Finns I like Pirkka)
2dl of Plantbased Whipping Cream, I used Planti “Creamy Dessert” Oat Cream
Sweetener and Vanilla extract/powder to taste

  1. Put the Coconut Milk to fridge overnight. Next day scoop the thick cream from top (if you use a good brand there shouldn’t be more than tablespoon or two of water on the bottom) and put in a bowl with the Oat Cream (or soy cream or another thick cream from top of coconut milk can).
  2. Whip the creams together with electric mixer, add a teaspoon of vanilla and some sweetener, whip again and taste. Add more sweetener and vanilla if needed. Serve with the buns or store in the fridge so the cream stays nice and thick.
Breakfast & Snacks

Creamy Cardamom Oatmeal with Fruit

posted by Milla January 23, 2016 2 Comments

There is just something magical about oatmeal. I mean, how can something be so versatile, nutritious, delicious and easy to prepare? Yes, oats are amazingjust like magic! However, the best part of them is the versatility, as that way one can never get bored of them! There are tons of different oatmeal ideas and recipes, and today I’m sharing one of my absolutely favorite ones: a bowl of warming and soft, Creamy Cardamom Oatmeal ♥ The keys to the creaminess are stirring while cooking on high heat, by adding more liquid than one would normally and a touch of coconut cream. So simple, yet so delicious! Hope you like it 🙂

Creamy Oatmeal with a hint of Cardamom and Coconut - served with Fruit on top!Creamy Oatmeal with a hint of Cardamom and Coconut - served with Fruit on top!

Creamy Cardamom Oatmeal with Fruit
2dl+1dl Oat Milk
1dl Oats
1-2 Tblsp Coconut Cream (thick part from the top of a Coconut Milk Can)
Good pinch of Himalayan Salt, to your taste
~1/3 tsp Ground Cardamom
Fruit & Berries of choice for topping (Banana highly recommended, blueberries are also gems in this)


  1. Mix 2dl of oat milk and the oats in a pot and bring to boil.
  2. When the mixture starts boiling switch the heat from high to low, add the rest of the milk and stir continuously until the oatmeal no longer bubbles (No need to stir vigorously, just enough so it doesn’t stick to the bottom).
  3. Mix in the coconut cream, salt and cardamom and let sit for a few minutes.
  4. In the meantime, prepare by washing and chopping the fruit. If using a banana, I recommend either heating it gently or frying on a pan with coconut oil till soft – you won’t regret it!
  5. Pour the oatmeal in a bowl and decorate with the fruit.




(Note: The Coconut milk is delicious add but optional, you get creamy and yummy oatmeal without it too! It’s also possible to switch 1dl of the milk to water in the beginning, if desired.)