I'm Mikhaela.

I quit sugar five years ago when I was pregnant with my first son. It was making me fat, sick, lethargic and miserable. It was hard, but I got there and the reward has been incredible. For me and my family.

This is a personal blog. A place that I share #refinedsugarfree recipes and other family favourites.

Thanks for stopping by.


Roasted Honey Plum Cake - no refined sugar and gluten free option

Roasted Honey Plum Cake - no refined sugar and gluten free option

There was an inspirational moment at the market on Sunday which led to this cake of joy.
 I have roasted peaches before. (Amazing!) but never plums.

This cake will NOT cement your feet in the kitchen for very long. It took 5 minutes prep and then 40 minutes in the oven. Not bad for an outstanding cake!

Plums are rich in Vitamin A, C, K and high in folate along with plenty more good stuff. They are also low in calories. Good thing they're delicious too. Remember that you could substitute the plums with nectarines, peaches, figs, oranges or lemons in this cake.

The cake ingredients allow for many different flavours so go ahead and use whatever is fresh and in season that you enjoy.

I roasted some extra plums for decoration. (Very nice with ice cream too) so you may like to do the same.

NOTE: If you don't have time to roast the plums and make the cake in one sitting, you can always do the plums a few days before and keep in the fridge.

Roasting Plums


  • 5 washed plums (10 halves)
  • Pinch of salt


1. Pre heat oven to 160 C. Line a baking tray with non stick paper.

2. Cut the plums in half and remove the seeds. 

3. Place skin side down on the baking paper and sprinkle with salt. Bake for 20 minutes.

4. Allow to cool completely before storing in the fridge or making the cake.




  • 3 free range eggs
  • 1/4 cup raw almonds
  • 1 tsp vanilla
  • 1/2 cup coconut oil
  • Pinch of salt
  • 1/4 cup water (room temp)
  • 3 tbs chia seeds
  • 2 tsp cinnamon
  • 1 cup oats (sub for 1 cup desiccated coconut if you want gluten free)
  • 2 med ripe bananas
  • 1/2 cup full fat greek yoghurt
  • 1/2 cup quality honey
  • 3/4 cup coconut flour
  • 1 tsp baking powder
  • 1 tsp bicarb soda



1. Preheat oven to 170C. Line a round spring form 9inch tin with baking paper and grease any cracks..

2. Add everything except the coconut flour, baking powder and bicarb to a food processor. Blend well. (30-60 seconds depending on your processor).

3.  Now take the food processor of the motor and remove the blade. Fold the rest of your ingredients in with a spatula. Now leave for 5 minutes for coconut flour to absorb.

4. Place the roast plums on the bottom of the tin. Face up or down depending on your preference. 

5. Pour the cake mix over the plums and smooth over with a spatula

6. Place in the oven for 40 minutes or until a skewer comes out clean.

7. Allow to cool completely then turn out onto serving plate.

This cake is best eaten within two days if kept at room temperature. Otherwise feel free to keep it in the fridge for up to 5 days. Best if brought to room temp before eating.

Not bad with a dollop of cream or yoghurt!


Mikhaela xx



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