Rika Theron

225 g Stork
250 ml castor sugar
4 large eggs, separated
100 ml chopped walnuts
250 ml chopped mango
600 ml sifted flour
15 ml baking powder
4 ml salt
100 ml coconut
50 ml castor sugar.

Grease and line 2 x 22 cm tins. Preheat oven (165°C). Cream Stork and sugar. Add yolks, chopped mango and walnuts. Fold in sifted, dry ingredients and coconut. Beat egg whites until stiff, slowly adding castor sugar. Fold into mixture. Pour into prepared tins and bake (40 minutes). Filling: Half a large tin caramelised condensed milk. Icing: 150 g Stork, 500 ml icing sugar, 10 ml lemon juice, 4 ml salt. Mix thoroughly.. Add a little mango juice to give a creamy texture. Decorate with walnuts.



Rika Theron


90 ml butter
250 ml sugar
2 eggs
375 ml flour
8 ml baking powder
grated lemon rind
160 ml sugar lemon.

Cream butter and sugar. Add grated lemon rind. Add eggs, beating well after each addition. Sift flour, baking powder and salt. Add to mixture. Pour mixture into square tin and bake (180°C) for 25 minutes. Remove from oven and prick with fork. Mix together 160 ml sugar and juice of 1 lemon. Pour over cake and place in oven (5 – 8 min). Cut into squares.

Chocolate Fudge Truffle Cake (gluten free, dairy free, egg free)

adapted by Ellen Allard from My New Roots blog’s Chocolate Fudge Cake with a Secret

8 oz. 226 gram dark chocolate, melted, preferably organic
3 tbsp organic cocoa powder, preferably organic (I used cacao powder)
1 1/3 c. garbanzo beans, drained and rinsed
1 c. applesauce, unsweetened
1/2 c. maple syrup
1/2 tsp baking powder
1 large date, pitted
1 tsp Grand Marnier, optional
1/4 c. hot water

Preheat oven to 350F r 175C  degrees. Lightly grease an 8″ round cake pan.
Melt chocolate either in microwave or in a pan that is set over a pan of gently boiling water.
In a blender, mix the cocoa powder, garbanzo beans, applesauce, maple syrup, baking powder, date,
Grand Marnier, and hot water until thoroughly blended and smooth.
Add the melted chocolate and blend until incorporated.

Pour into your prepared baking pan and bake for one hour.
The original recipe called for baking it for 35 – 50 minutes. I tested it at 45 minutes and it was still wiggly.
I preferred giving it another 15 minutes, which I did in five minute increments.
And even after an hour, the cake tester still came out a bit wet.
Remove from oven and place on cooling rack.
Once the cake reaches room temperature, cover with foil and place in freezer until frozen.

To serve, remove from freezer and allow to sit on counter for about 10 minutes. T
hen slice and serve either with a sprinkling of confectionary sugar or strawberry sauce. Or both
For the strawberry sauce, blend a bunch of strawberries in a blender with sweetener of choice and fresh squeezed lemon juice, if desired add some Grand Marnier.










4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg beaten
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (Micro Safe)

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don’t be alarmed
Allow to cool a little, and tip out onto a plate if desired.

Red Velvet Layer Cake








Yield: 12-14 servings


Red Velvet Cake

2 1/2 cups (325g) all purpose flour
2 cups (414g) sugar
1 1/4 tsp baking soda
1/2 tsp baking powder
4 tsp (9g) natural unsweetened cocoa
1 tsp salt
1 cup (240ml) buttermilk
1/2 cup (120ml) vegetable oil
2 tsp vanilla extract
2 large eggs
2 tsp white vinegar
4 tsp red food coloring
1 cup (240ml) hot water

Cream Cheese Frosting

16 oz (452g) cream cheese, room temperature
3/4 cup (172g) butter, room temperature
10 cups (1150g) powdered sugar
2 tsp vanilla extract


  1. Preheat oven to 350°F (176°C) and prepare three 8 inch pans with parchment paper in the bottom and spray the sides with non-stick spray.
    2. Add the flour, sugar, baking soda, baking powder, cocoa and salt to a large mixer bowl and combine. Set aside.
    3. Add the buttermilk, vegetable oil, vanilla extract, eggs, vinegar and red food coloring to a medium sized bowl and combine.
    4. Add the wet ingredients to the dry ingredients and beat until well combined.
    5. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
    6. Divide the batter evenly between the three pans and bake for 23-25 minutes, or until a toothpick comes out with a few moist crumbs.
    7. Remove the cakes from the oven and allow to cool for 3-5 minutes, then remove to a cooling rack to finish cooling.
    8. To make the frosting, combine the cream cheese and butter in a large mixer bowl and mix until smooth.
    9. Add about half of the powdered sugar and mix until smooth.
    10. Add the vanilla extract and mix until smooth.
    11. Add the remaining powdered sugar and mix until smooth.
    12. When the cakes are cool, build the cake. Remove the domes from the tops of the cake layers with a large serrated knife.
    13. Place the first layer of cake on a cake circle or serving stand, then spread about 1 cup of frosting on top in an even layer.
    14. Repeat with the next layer of cake and frosting, then top the cake with the final layer of cake.
    15. Frost the outside of the cake. I used my offset spatula to get a nice, even layer. This cream cheese frosting is stickier than some other frostings. Keep aside about 1/2 – 3/4 cup of frosting for the top border.
    16. Press the sprinkles onto the sides of the cake.
    17. Pipe a border around the top edge of the cake.
    18. Refrigerate cake until ready to serve.

© Life Love and Sugar –


Egg-Less Chocolate Cake

Send in by Lynette Muller

All purpose flour-1 cup
Cocoa powder-5 table spoons
Caster Sugar- 1 cup
I used vegetable oil- 1/2 cup
Baking soda-1 teaspoon
baking powder-1/2 teaspoon
Yogurt-1/4 cup
Milk-1/4 cup (room temperature)
Vanilla extract- 1 teaspoon
Almond flakes for decoration
Icing sugar

Pre-heat the oven to 180C. The procedure is actually very simple. You start with mixing all the dry ingredients together as in, the flour, cocoa powder, sugar, baking powder, baking soda and caster sugar
Mix well and now add the other ingredients, oil, milk , yogurt and vanilla essence, use an electric beater, that way the mixing is much better that way.
Line a spring form cake pan with a parchment paper, pour the batter in to the pan, tap it a few times so that it spreads evenly. Sprinkle almond flakes on the top and bake for 30 mins and check with a toothpick in between and when it cokes out clean, the cake is ready.
Let it cook on a wire rack , once it is cool sprinkle icing sugar. cake is ready.

Chocolate Mousse Cake

Ingredients (serves 4)
500g dark chocolate
2 tbs golden syrup
125g unsalted butter
4 eggs
1 tbs caster sugar
1 tbs plain flour, sifted
Melted chocolate, to decorate
Chocolate sorbet, to serve

Coffee mascarpone
200g mascarpone cheese
2 tbs instant coffee
2 tbs pure icing sugar


Preheat oven to 220°C. Grease and line the base of a 20cm round spring-form cake pan with non-stick baking paper. Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water. Set aside to cool slightly. Place eggs and sugar in the bowl of an electric mixer or use an electric hand beater and beat on high for 10 minutes until very thick and pale. Gently fold in the flour then fold in the chocolate mixture until combined. Pour into the cake pan and bake on the middle shelf of the oven for 12 minutes. Remove from oven and run a knife around the edge of the cake. Remove collar from cake pan and transfer the cake to the fridge for 1 hour to cool (this step is important as it sets the middle of the cake). Meanwhile, to make the coffee mascarpone, dissolve coffee in 1 tablespoon of boiling water and set aside to cool. Beat together the mascarpone, coffee and sugar in a bowl until stiff. To make the chocolate leaf, brush non-toxic leaves with the melted chocolate. When cool, peel the leaf off. Slice the cake and serve with a dollop of coffee mascarpone, a chocolate leaf on top and a scoop of sorbet on the side.

Milk Chocolate Mud Cake






250g unsalted butter, chopped
200g Cadbury Milk Cooking Chocolate, chopped
1 tablespoon instant coffee powder
1½ cups boiling water
1¾ cups caster sugar
2 eggs, lightly beaten
1½ cups self raising flour, sifted
½ cup Cadbury Bournville Cocoa, sifted

Preheat oven to 160ºC conventional 140ºC fan forced. Lightly grease and line the base of 28cm round cake pan. Combine butter and chocolate in a bowl over a saucepan of simmering water and melt over a low heat. Dissolve coffee in boiling water. Add coffee and sugar to chocolate mixture and stir to dissolve sugar.
Transfer to bowl and allow to cool for 10 minutes. Using an electric mixer gradually add eggs. Then flour and cocoa. Mix a further 2 minutes or until evenly combined. Pour into cake pan and bake for 1 – 1¼ hours. Test with skewer inserted into the middle of the cake. Cool in pan for 30 minutes, before turning onto wire rack. Enjoy with berries.

Peanut butter no-bake fridge cake







1 x 200 g Tennis biscuits packet
2 x 250 g full-cream cream cheese tubs
1 x 385 g condensed milk can
450 g peanut butter
½ cup Woolworths chocolate dessert sauce
½ cup Woolworths toffee dessert sauce
1 x 250 g Woolworths chocolate hazelnut butter spread jar (optional)

Cooking Instructions
Coarsely crush the Tennis biscuits, then mix with the cream cheese, condensed milk and peanut butter. Press into a 15 cm springform cake tin lined with clingwrap. Chill for 4 hours. Remove from the cake tin, remove the clingwrap and place on a serving dish. Use the chocolate dessert sauce to lightly coat the outside of the cake and top with the caramel dessert sauce and chocolate hazelnut butter.

Carrot cake

(Makes 1 cake)

3 extra large eggs
250 ml castor sugar (210 g)
250 ml cooking oil
500 ml Snowflake cake flour (280 g)
10 ml baking powder
3 ml salt
5 ml ground cinnamon
3 ml ground ginger
3 ml ground cloves
500 ml grated carrots
125 ml chopped pecan nuts, optional

Cream cheese icing
100 g butter or margarine
125 g smooth cottage cheese
500 ml icing sugar (250 g)
10 ml lemon juice

Whisk eggs and sugar together until light and fluffy. Add oil and beat well. Sift dry ingredients together and add to beaten mixture. Fold in carrot and nuts. Pour mixture into two lined and greased 20 cm cake tins or one 24 cm springform tin. Bake in a preheated oven at 180 °C for 35 – 40 minutes. Leave in tin for a few minutes and turn out onto a wire rack. Dust with icing sugar or ice with icing.

Combine all ingredients and mix until just smooth. Spread icing on cooled cake.