Chocolate Fudge Cake

Feast your eyes on this guys! An indulgent chocolate fudge cake, iced and served with figs! I haven’t made a proper chocolate cake in ages (surprisingly, as chocolate is one of my favourite foods) so I have been playing around with recipes and I think I have landed on a winner!



  • 200g self-raising whole meal flour
  • 50g brown sugar
  • 1 tsp baking powder
  • 125g dark chocolate
  • 2tbsp coconut oil
  • 4 tbsp water
  • 2 eggs
  • 200g softened butter
  • 1 tsp vanilla essence
  • 100ml oat milk

You can convert these ingredients into cups using this tool. 



Preheat oven to 180 degrees celsius.

Sieve the flour and bicarbonate of soda together in a large bowl. Place the dark chocolate in a microwave safe bowl and microwave, for 30 seconds or until melted. Add the oil, water, milk, eggs, butter and vanilla to the melted chocolate and stir until smooth.

Make a well in the middle of the flour and then pour in half the chocolate mix. Stir well, then add the other half and mix till smooth. Add a little extra water if you want it less ‘fudge’.

Pour the mixture into a prepared cake tin (grease with coconut oil or line with baking paper) and bake for 25 minutes or until a skewer to the centre comes out clean.

Chill completely and cover with icing!


Icing – gradually mix water into 200g of icing sugar, until you achieve desired consistency. Make sure the cake is completely cool before icing!

Serve with some fresh figs or berries!


Miso Tofu Stir Fry

The perfect go-to recipe when you’re in need of something quick and nutritious! Miso may be the most delicious ingredients you can add to your food (in my opinion anyway)!




  • 100g firm tofu (cut into cubes)
  • 100g tinned black beans
  • 80g broccoli (cut into small florets)
  • 100g wheat berries mixed grains (or any mixed grains of your choice)
  • 1 tsp of Brown miso paste (mixed with 1 tbsp of water)
  • 1 tbsp olive oil

METHOD (serves 1)

  1. Heat the olive oil in a saucepan over a medium – high heat. Add the cubed tofu and allow to cook for a few minutes before turning over until it starts to turn golden.
  2. Add the black beans and the broccoli. Then stir in the miso paste mixture.
  3. Heat the grains in a bowl (I used the microwave but you can also heat in the pan).
  4. Remove the pan from the heat and serve up in a bowl with the grains.
  5. ENJOY!



Pumpkin spice bliss balls

My first recipe of the Autumn season this year and its a good one – Pumpkin Spice truffles! I absolutely love using pumpkin particularly in sweet recipes. These are my favourite balls to make for an after dinner dessert (I always consume about 10 of them!) and it gets even better – I cover them in white chocolate! I have tried it with both white and dark chocolate but I find white is more creamy and dreamy!


Ingredients (makes 12)

  • 80 ml coconut cream
  • 2 heaped tbsp pumpkin purée
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp vanilla essence
  • 2 heaped tbsp coconut flour
  • 100g white chocolate


  1. In a bowl, combine the coconut cream, pumpkin puree and vanilla essence. Use a teaspoon to stir well.
  2. Add the cinnamon, nutmeg and the coconut flour. Stir the ingredients until it well combined and you achieve a ‘truffle’ like consistency.
  3. Roll the mix into individual balls and allow to cool in the fridge for up to an hour.
  4. Melt the white chocolate either over the heat or in a bowl over boiling water.
  5. Dip the balls into the white chocolate, covering them completely and placing them on baking paper.
  6. Put back in the fridge and leave to set for an hour. ENJOY!

Tofu teriyaki stir fry

This is one of my FAVOURITE dishes! We all have our go to dishes – the ones we make when we get in from work and don’t want to spend ages in the kitchen… Mine, is a stir fry! A teriyaki one to be more precise and as requested, and if you are someone that loves making everything from scratch – I am also sharing my teriyaki sauce recipe.

Ingredients for teriyaki sauce (Makes 8 servings of sauce))
120 ml soy sauce
2 tbsp honey
2 tbsp sesame oil
2 tbsp brown sugar
2 tbsp sesame seeds (optional)
2 cloves minced garlic
1 (2cm) piece fresh ginger, grated
4 tbsp cold water
1 tbsp cornflour
🥄Stir soy sauce, honey, sesame oil, brown sugar, sesame seeds, garlic and ginger together in a small saucepan over medium-high heat.
Whisk cornflour into water in a bowl; add to soy sauce mixture. Cook sauce, stirring regularly, until thickened, about 5 to 7 minutes.

Ingredients for stir fry (serves 2 people)

  • 200g tinned chickpeas (drained and rinsed)
  • 200g firm tofu (cut into cubes)
  • 160g broccoli (cut into small florets)
  • 120g asparagus
  • 100g green peas
  • 250g quinoa (I use the microwaveable packs)
  • 1 tbsp olive oil


  1. Heat the olive oil in a pan over a medium – heat.
  2. Add the tofu and cook for 2-3 minutes. Add the chickpeas, broccoli, asparagus and peas, moving around the pan every so often for 5 minutes. Add the teriyaki sauce and turn to a low heat for a few more minutes.
  3. Serve the quinoa in a bowl and transfer the stir fry from the heat to the bowl of quinoa. Enjoy!



Chocolate Coconut Cupcakes

I am super excited to share this recipe with you all! I haven’t done proper baking in a while so I really enjoyed developing the recipe for these chocolate coconut cupcakes. Although a little biased, I can confidently tell you that they honestly do taste AHMAZING! You can also make them vegan by substituting the egg for another flaxseed egg.

Not that I am against using sugar, as many of my other sweet recipes include it, but for these I played around with xylitol as a sweetener instead and they turned out really nicely.


Ingredients (makes 6)

  • 100g (approx 1 cup) oat flour
  • 50g (1/2 cup) ground almonds
  • 4 tbsp cocoa powder
  • 50g (1/4 cup) Xylitol
  • 1 tsp baking powder
  • 1 tsp vanilla essence
  • 1 egg
  • 1 tbsp of flaxseed plus 3 tbsp water
  • 125g coconut yoghurt
  • 2 tbsp melted coconut oil
  • 60 ml (1/4 cup) almond milk
  • 70g dark chocolate chips

For the chocolate ganache frosting 

  • 80g dark chocolate
  • 80ml full fat coconut milk (the thick stuff!)



  • Preheat the oven to 180 degree celsius and line a cupcake tin with cupcake cases.
  • Mix the flaxseed with the water in a cup and set aside.
  • In a bowl, combine the oat flour, ground almonds, cocoa powder, xylitol and baking powder.
  • Add the flaxseed, egg, coconut yoghurt, coconut oil and vanilla essence and stir well. Fold in the chocolate chips.
  • Divide the mixture into the prepared cupcake cases evenly.
  • Bake in the oven for 25 minutes.
  • Allow to cool completely before frosting with the ganache.
  • Melt the dark chocolate and add to the coconut milk, stirring well. Leave to cool in the fridge and frost the cupcakes once ready… Enjoy!

Tip: Best served with coconut yogurt and berries as a delicious dessert!







Vanilla Protein Balls


I often get asked what my favourite snack recipes are and this one could be a strong contender at the moment… No joke guys – these are DIVINE! They are super easy to whip up and in batches and keep in the fridge as your go-to snacks for the week.

These little balls are a good source of protein and essential fats, making them an energy dense snack. If you are a snacker (like me), these are great to take on the go to help satisfy feelings of hunger in between meals.

Note: You will need a food processor or powerful blender.


  • 150g tinned chickpeas (drained)
  • 30g walnuts
  • 40g almonds
  • 1 tsp cinnamon
  • 25g vanilla protein powder
  • 2 tbsp coconut oil (melted)
  • 2 tbsp honey
  • Cashew milk (add this gradually until you achieve the right consistency, details in method)
  • 60g dark chocolate  (optional)



METHOD (makes approx raw 10 balls)

  • Add the nuts and chickpeas to your food processor and pulse until the nuts are ground down. Add the protein powder, cinnamon, coconut oil and honey and continue to blend. Start to add the cashew milk by tablespoons (1 at a time) until to achieve a thick and moulded texture, in which the ingredients is well bound.
  • Use a teaspoon to scoop the mixture out into individual balls – using your hands to mould them.
  • Place on a sheet of baking paper and allow to cool / set in the fridge for half an hour.
  • If you are going to give your balls a chocolate coating, melt your chocolate and drizzle over the top of the balls and leave to set in the fridge for at least an hour.
  • ENJOY!


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Carrot Cake Breakfast Bars


I posted these on my instagram last week and I think they have been my most popular recipe so far! They are super easy to whip and make a great on the go breakfast bar or mid morning snack.


100g jumbo oats
1 small carrot, grated (about 40g)
1 tsp baking powder
1 tsp ground cinnamon
1⁄2 tsp ground ginger
1⁄4 tsp nutmeg
1 Egg (can use flaxseed egg if vegan)
2 tbsp maple syrup
1 tsp vanilla extract
1 large ripe banana, mashed


Mix all ingredients in a bowl and mould into a dish lined with baking paper. Bake in the oven at 180 degree Celsius for approx 25 mins. Allow to cool and cut into squares.



The best matcha bread

Hi Guys! HAPPY NEW YEAR!!! Now I know I have promised more savoury recipes for your lunch and dinners (they are to come) but I HAD to share this matcha bread recipe that I have developed, because it is just delicious! It really is the best matcha bread! Sweetened with bananas and honey and topped with creamy cashew matcha icing, if you love matcha you’ll love this bread! To make up the base of the recipe I used ground almonds and oat flour as well as a scoop of banana protein powder so it is a good source of slow releasing carbs and protein. A healthy way of snacking is to snack on foods that are good sources of carbs and protein so bake this bread at the start of the week and you’ve got your healthy snack covered!

Ingredients used…

Matcha- extremely rich in antioxidants which fight against free radicals. It may also enhance your mood with its caffeine release.

Almonds– good source of vitamin E, magnesium, copper and high quality protein. They are also a good source of healthy fats.

Bananas– great source of essential vitamins and minerals such as potassium, manganese, niacin, folate, iron, riboflavin and vitamin B6.

Ghee butter– rich in vitamins A, D and E. The one I use is also a good source of omega 3.


  • 3 eggs (can use flaxseed eggs for vegan option)
  • 1 cup ground almonds
  • 1 cup oat flour
  • 1 scoop of banana protein powder
  • 2 mashed bananas
  • 1 tsp baking powder
  • 2 tbsp honey
  • 3/4 cup almond milk
  • 2 tsp matcha powder
  • 1 tsp vanilla essence
  • 2 tbsp melted ghee butter


  • 1/2 cup raw cashews, soaked for 2-3 hours and rinsed
  • 2 tbsp of melted coconut oil 
  • tbsp of raw honey
  • 1 tsp of vanilla essence
  • 1tsp fresh lemon juice
  • 2 tbsp of water
  • 1 tsp of matcha powder


  • Preheat the oven to 180 degrees celsius and line a bread tin tray with baking paper or grease with coconut oil or butter.
  • In a bowl, combine the oat flour, ground almonds, protein powder and baking powder.
  • Mash your bananas and add them to the bowl. Then add the eggs, milk, honey, vanilla and melted ghee butter. Mix with a spoon until the mixture is combined.
  • Separate the mixture evenly into two separate bowls.
  • Add your matcha powder to one of the mixtures only and mix well until the mix is a green tea colour.
  • Transfer the mixture from each bowl in turn, building up a marble like pattern.
  • Continue to layer the tin in this way until you have used up both mixtures.
  • Bake in the oven for around 35 minutes (until knife comes out clean).
  • Allow to cool completely before icing your bread.

To make the icing

  • Combine all ingredients and blend in a food processor or vitamix until smooth.
  • Allow to cool in freezer for at least one hour in order for it to thicken.
  • Spread the icing evenly over the bread and enjoy!
  • (I finished the bread off by sprinkling some icing sugar over the icing to make it look pretty).

Enjoy! If you love this matcha bread recipe you may also enjoy my marble bread recipe.

You can see more of my sweet and savoury recipes that are uploaded daily to my instagram page!



Red velvet doughnuts

red velvet doughnuts

So I am thinking this will be my last recipe before Christmas- as we are only 4 days away!! Following the results of my poll on instagram, red velvet doughnuts have come up stronger against a chocolate cake! But don’t worry, those of you who asked for a chocolate cake recipe, I will make sure I develop a lovely nutritiously indulgent one soon! But for now I am sharing my red velvet doughnuts recipe. I have opted to post a vegan option for everyone but do feel free to swap the flax seed egg for an egg if you prefer (both work well, I have tested both with this recipe).

For the lovely red velvet colour I have used beetroot powder, and the sweeten I have used vanilla essence and topped with a coconut icing (that is optional). For more recipes please browse my recipes page for variety of sweet and savoury options.

Ingredients (makes 8 small red velvet doughnuts)

  • 1/2 cup of wholemeal flour
  • 1/4 cup of ground almonds
  • 2 teaspoons of beetroot powder
  • 1/2 cup almond milk
  • 1 flaxseed egg (1 tbsp flaxseed, 3 tbsp water)
  • 2 tbsp brown sugar
  • 1 tbsp melted coconut oil
  • 1 teaspoon vanilla essence

For the icing

  • 1 cup of powered icing sugar
  • 1 tbsp melted coconut oil
  • 2 tbsp coconut milk


  • Preheat the oven to 180 degrees celsius. You will need a silicon doughnut tray.
  • In a bowl, mix together the flour, ground almonds, brown sugar and beetroot powder.
  • Prepare your flaxseed egg in a small cup and leave to set for 5-10 mins.
  • Add the melted coconut oil, vanilla and almond milk to the dry mixture and then add the flaxseed egg.
  • Mix well with a spoon and then divide the mixture into the silicon doughnut tray.
  • Bake in the oven for 10 mins.
  • Remove from the oven and leave to cool for 10-15 mins before removing them from the moulds to cool further.
  • Whilst they’re cooling you can prepare the icing.

For the icing

  • Mix the icing sugar, melted coconut oil and coconut milk in a bowl until well combined.
  • Once the doughnuts are completely cool, you can then ice them. Sprinkle with a dusting of beetroot powder for an added Christmassy look!

Wishing everyone a very Merry Christmas, and thank you to all your ongoing support and interest in my recipes! SHK x