Looking for easy and healthy celebration cakes that’ll also be memorable? Look no further. And check out “There’s a carrot in my pinata” cookbook for more healthy party food ideas.

Raspberry Torte
Makes one large round cake



  • 4 egg whites, whisked
  • pinch of salt
  • 1⁄4 cup rapadura sugar
  • 4 egg yolks
  • 3⁄4 cup light spelt flour
  • 1 tsp baking powder


  • 400ml cream, whipped
  • 2 tbsp rapadura sugar
  • 2 cups raspberries


Preheat oven to 160 C. Mix the egg whites and a pinch of salt with an electric mixer until white and fluffy. Gradually add sugar and then the egg yolks. Sieve flour, combine with baking powder, and mix into batter by hand. Pour into a cake tin lined with parchment paper. Bake for 20-25 minutes or until a skewer comes out clean. Let cool completely then slice into two even pieces. Whip cream with rapadura sugar until stiff, and spread one layer onto both halves. Then add one layer of berries onto the bottom half and stack both pieces on top of each other. Once completed, use remaining cream to cover the outside and refrigerate for at least 2 hours.


Tropical Ice-cream Cake
Makes one large cake


  • 3 cups mango
  • 2 cups overripe banana, mashed
  • 4 cups Greek yoghurt
  • 2 tbsp vanilla essence
  • pinch of salt
  • 1 cup desiccated coconut

Sprinkle half of the desiccated coconut onto the bottom of a spring tray. Leave some for top of cake decoration. Place all other ingredients in a high-speed food processor and mix until thoroughly combined. Add mix to try. Freeze overnight and slightly thaw before serving. Note: Fine strips of parchment paper can help to get the cake out of the tin. Pineapple or strawberries add great flavour and colour.



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