Raw apricot yogurt cake + Little bird Unbakery


This week I went up north to the bigggg ( well, for me) city of Auckland. It is at the top of the north Island of New Zealand and is the largest city in this little Island.

I must confess, I do not like Auckland. We travelled up there to see my cousins and aunt, but aside from that….. there’s not really much reason to go there unless you like a lot of materialism. Or you have something really important up there like family! Like I do.

Although Auckland isn’t my favourite place, There are still many gems hidden in that box of stones of a city. Galleries, parks, beaches, the coasts, music, and most definitely, food. There is one reason I am definitely going back to Auckland, and that is because of the Little Bird Un-bakery. Also a few other restaurants such as Janken, and Good One. But I thought that the Un-Bakery would be a good one to post here about.

The Un-bakery are located at 385, New North Road, Kingsland & 1a Summer Street, Ponsonby. They serve completely RAW vegan food. They Create their food from nature’s finest raw organic ingredients, and don’t use any filler ingredients. They serve breakfast, lunch dishes from 11am, along with smoothies, teas, teeccino (herbal coffee), cold brew coffee, cakes, tarts, slices, cheesecakes and cookies from the cabinet all day. If you are in New Zealand, Go there!!! I went three times while I was up there and was not disappointed.

njjThese two green dishes are from The little bird unbakery, nomnomnomnom

And the two bowls below are a bircher muesli with coconut yoghurt and the other is an acai berry bowl!collagexxxx After being In a place with so much raw food, I could not help but create something raw myself! This raw apricot cake recipe below is of course raw, can be vegan, gluten-free and has no refined sugar! Partly what inspired me for this recipe is the new book I got, The Green Kitchen. Made by the lovely people from Green kitchen stories.cake and feildIMG_9121

Raw Apricot Yoghurt Cake

It is verrryyyyy important in this recipe to use organic dried apricots if you are using dried, they have a purer flavour and an artificially coloured apricot just won’t be good enough! This recipe can be made vegan if you replace the yoghurt with blended soaked cashews or vegan yogurt. 


  • 2 1/2 cup almonds
  • 2 tbsp hemp seeds or flakes
  • 14 dates pitted
  • 2 tbsp coconut oil


  • 500 ml. Greek yoghurt ( if vegan, use more coconut milk and vegan yoghurt or cream
  •  200ml. coconut milk or cream
  • a 2 inch knob of ginger, grated and peeled
  • 1 teaspoon of turmeric
  • 1/2 teaspoon of powdered ginger
  • 12 organic, colouring free, dried apricots, soaked
  • 3 teaspoons honey
  • squeeze of orange juice


  • half a cup of apricots
  • 1/3 cup of coconut water.
  • Juice of one orange + zest

Crust: Grind nuts and seeds in a blender or a food processor for about a minute. Add dates, coconut oil and sea salt and run the processor until it all comes together. Flatten it out on the bottom of an 8-inch non-stick spring form. Store in the fridge while you make the filling.

Filling: In the blender, blend your soaked apricots until they are a puree.

Place all the filling ingredients in a medium size mixing bowl and whisk to combine. Remove the cake tin from the fridge and pour the filling on top of the crust.

Topping: Place the apricots a blender or food processor and blend until smooth. add some coconut water and the orange juice and blend again.

Assemble: Pour this mix on top of the other two layers in the tin, if you want at this point you can place some edible flowers on top and let them sink though the top layer. Then put it in the freezer for about 1 1/2 hour (if you want you can store this in the freezer for a couple of days but you still need to thaw it before serving.).  To serve, cut with a warm knife! And Gobble!IMG_9114

The book The Green Kitchen that I mentioned earlier in the post is seriously amazing. If you haven’t already got a copy, I highly recommend it! Within the first hour of getting this book I read it cover to cover, and almost cried from the amazingness and love put into the book. They are just such wonderful people you can’t help but love them even more for creating such beautiful food. Thank-you Luise, David and Elsabook

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