Perth-fect weekend, a birthday cake + how to make sugar free chocolate sauce

To make it very clear from the very beginning, this weekend was my husband’s perfect weekend. I did everything and anything in my power to make his heart smile because this Sunday we celebrated his birthday! Actually, we celebrated his birthday all weekend, starting with Friday evening and then on Monday too, why not. I’m one of those hippie creatures who firmly believes we should each celebrate our birthdays and our lives every single day. Note to self: Try to search for reasons to be grateful and happy each day and see where it takes you.
birthday breakfast cake

On Friday evening, I invited my husband to dine on the grass, in the park, under the clear blue, dark sky, in the middle of a sea of families, happy dogs and dancing children. To mean that my husband and I and our picnic blanket had a dinner date at our local TGIF Hawkers Market, because he must be one of the biggest fans of hawker food that I know. We didn’t do much but stuff our bellies with delicious food and plenty of laughter and admire the pretty stars. Moroccan, Turkish and French Vietnamese dishes were among our choices and yes, there were some healthier options too. My main dinner was the vegetarian Vietnamese Gatherer’s banh mi salad bowl topped with beautiful mushrooms.

Early Saturday morning we went for a run together. B. joins me for a run only on special occasions (a mere 2-3 times a year!) so I guess this was more of a me-happy moment. After which I attended a bloggers brunch courtesy of The Wolf, the Bean, the Walnut café. Beautiful opportunity to catch up with some of my favorite local bloggers (Martine, Claire, Liz) over samples of healthy breakfast and lunch options. Raw turmeric mango puddings, chia blueberry puddings and the cutest takeaway raw cakie, my kind of feast.
gifted mini cake

Am I too terrible to say that no matter how delicious other raw treats are, I still think we at RawbyChris make the best?! Too biased? Or too much in love with my job?! xo

The highlight of the series of surprises I had in store for him was on Sunday when I gifted him with his awesome bday present, a gliding joy ride with the Beverley Soaring Society! Now if you ask me, the chicken of the family, gliding is madness! It’s a tiny aircraft that most often than not does not have an engine and that floats around in the air, catching thermal after thermal to take it here and there. A plane without an engine. Let me say that again in a different way: An. Unpowered. Aircraft. (!!) That uses naturally occurring currents of rising air to stay airborne. Craaaazy!! But the boy loves it. He’s been at it as a teenager, earning his pilot certificate and flying solo every summer during uni breaks. I’m just happy to make him happy, despite my fears. Needless to say that, until I saw his tiny (oh so tiny) plane land safely back on the ground, my heart stopped beating for a full 50 odd minutes.

Remembering the what and what not.


To get high up in the air, the tiny engine-less plane is being towed by an equally tiny plane. Gasp.


That’s actually not a bird. That’s my husband.


Aaaand safe back on the ground, I’ve never been happier to see him and his red t-shirt.

The rest of the Sunday he spoke of nothing else but the joy of being up in the air and how he shouldn’t have stopped flying ever ever ever. I guess I know what’s coming next. More unpowered, crazy flights. Plus one crazy happy husband.

Other moments that made my weekend:

  • I was touched by this short documentary
  • I had a go at my first ever 20 minutes of yoga. Trying to still my mind, to breathe and shoo away all the random thoughts went pretty much like this. I actually did think of puppies at a point. What didn’t cross my mind! But, I guess it’s called a practice because, well, one needs to practice to get the benefits.
  • I was inspired by this.
  • I was filled with awe and hope after watching this.
  • I was motivated to aim for happiness using this approach.
  • And I made another one of this big gorgeous smoothie and inhaled it within minutes.

birthday breakfast cake

Thank you to everyone and everything that made our weekend so special.

Now onto the birthday cake, because a birthday definitely asks for cake. What do you do though when you’re itching to make cake and the birthday boy says he isn’t into cake this year?! Simplez, you turn his breakfast banana oat bars into cake and everyone is happy. So, is it still a cake when it looks like a cake, tastes like a dessert, but ingredients are those of a breakfast bar? Especially when the only sweetener is a single banana?! I’ll leave you to be the judge of that, I’ll only tell you it’s a big nom. Make it in the shape of a cake or a bar, doesn’t matter, just make it.

birthday breakfast cake

You can make it fully raw if you wish, by using raw rolled oats. And it can easily be gluten free too if you simply use gluten free oats. Good to know: you don’t need any equipment to make this. Just a couple of bowls, your skilled or not so skilled hands and a couple of tablespoons. It’s ridiculously easy and insanely delicious!

birthday breakfast cake

Birthday breakfast cake

Inspired by Emily, This Rawsome Vegan Life and her Carob oat bars
Serves: 4-6 ( 1 small & tall 9cm cake)


  • 1 cup oats (I used 1/2 cup rye rolled oats + 3 TBSP water and 1/2 cup quinoa flakes)
  • 1/3 cup coconut butter
  • 3 TBSP melted coconut oil
  • 1 tsp cinnamon
  • pinch sea salt
  • 1 banana
  • 2 TBSP pumpkin seeds
  • 2 TBSP tahini
  • small handful of crushed pecans
  • For the sugar free ‘chocolate’ cream filling you only need: 4 TBSP melted coconut oil + 6 TBSP carob powder. Seriously.
  • For the sugar free chocolate sauce topping you only need: 4 TBSP melted coconut oil + 4 TBSP carob powder. I’m still not kidding!
  • Topping: crushed pecans


  1. Mix rye oats with 3 TBSP of water in a big bowl massage for few seconds to soften them.
  2. Add all the ingredients for the cake into the same big bowl and mix everything (by hand).
  3. Press the cake mix into your chosen cake pan, cover and place in the fridge to firm up. Should be ready in half hour.
  4. Remove the cake from the pan and carefully slice it in two equal layers.
  5. Mix the ingredients for the chocolate filling until you have a thick cream and spread that onto a cake layer. Place the second layer onto the filling and gently press.
  6. Mix the ingredients for the chocolate topping and spoon that onto the cake. Sprinkle the crushed pecans on top and serve.
  7. Keeps well in the fridge for 2-3 days.

Disclaimer: I haven’t been paid to promote any of the businesses and events mentioned in this blog post, however the bloggers brunch was complimentary. All thoughts and opinions are entirely my own, as always.

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