NutriSeed Not-So-Naughty Gluten-Free Christmas Cake

Health foodies rejoice, we’ve got great news! Now, a gluten-free Christmas cake can be deliciously decadent and sugar-free too! When NutriSeed asked us to try out their not-so-naughty alternative dessert, I was almost too excited to get started! But I got baking and am happy to report the result was delightful. This cake is also a great option for those who find a fruitcake hard to stomach (myself included!).

nutriseed nume not-so-naughty gluten-free christmas cake


nume not-so-naughty gluten-free christmas cake
The NutriSeed gift box complete with instruction note!


  • Nutriseed NuMe Chocolate & Pecan Brownie Mix
  • ½ cup Coconut oil
  • 3 Eggs
  • 6 NuSeed Canadian Blueberries and Cranberries*
  • 1 tsp Vanilla essence

* You can use 1 cup of any dried fruit and nut packet that you have in your home. Keep a little extra to sprinkle over the finished treat.


  • Coconut cream (chilled in the fridge overnight)
  • 1 tsp Vanilla essence
  • 1 cup Powdered sugar (you can skip this)
  • 2 tbsp Coconut cream

Bakers Note: The tiered cake yields 6-8 portions. Double the recipe if you’re baking for more than 8 people.

nutriseed nume gluten-free christmas cake


I decided to create something that resembles a tiered cake to make it a little more special. But, you don’t have to! Just slice them into brownie slices after their cooled and serve with a dollop of cream and a sprinkle of nuts. If you’re taking my tiered route, consider using a binder like sugar-free strawberry jam or (naughty) icing sugar for between the layers.


  1. Preheat the oven to 180˚C and grease a baking pan. (I used a rectangular baking pan and cut out three different sized).
  2. Mix coconut oil, eggs and vanilla essence until well combined.
  3. Blend in the dried fruit, nuts and the brownie mixture.
  4. Pour batter into the baking pan, put it in the oven and bake for 15 minutes.
  5. Once they’re done, remove from the oven and let them cool down completely.
  6. Now, you can either cut the brownies into squares or three circles like I did. One large, medium and small.


  1. Combine vanilla essence, powdered sugar and two tablespoons coconut cream until it is a smooth consistency. Then refrigerate.
  2. To whip the coconut cream, scoop out the solidified bit and blend until it looks like whipped cream.
  3. Assemble the tiers by placing the biggest circle onto a dollop of icing sugar (or jam), to keep it from sliding around. Place two to three dollops of icing sugar in the middle of the first tier then place the medium piece of cake on top and press it down lightly until the icing sugar almost oozes out from the sides. Repeat this process for the remaining tiers.
  4. Cover the whole thing in whipped coconut cream, sprinkle with chopped nuts and cherries.
  5. Refrigerate until serving.

nutriseed not-so-naughty gluten-free christmas cake

The result was super satisfying, delightful and truly tasted like Christmas. We’ve also tried the NutriSeed muffins and they are just as tasty and perfect for brunch!

Happy Christmas Eating!

The products for this post were sponsored by NutriSeed.

Crème Brulee with Creamy Coconut

I’ve had an obsession with crème brulee since the first mouthful. The creaminess, the sweetness and the crunch! But now, all the creaminess and sugary goodness leaves me feeling not all that great. So, to soothe my addiction craving I’m making a healthier alternative. But my, oh my! This coconut hybrid might be better than the original – dare I say it! I doubt life can get any better than this.

Coconut Cream - Homeology

Here is my Crème Brulee with a Tropical Touch:

  • 5 Egg yolks
  • 1 can Coconut cream (400ml)
  • 3 tbsp honey
  • Salt
  • 3 tsp vanilla

The great thing about making your own cream custard base is that you can use it as you would a normal custard, or make a crème caramel or crème brulee.



For the top:

  • Strawberry
  • Passion fruit
  • 2 Ginger Cookies
  • 1 tbsp Castor sugar

Coconut Creme Brulee with Ginger Cookie Crumble and Passion Fruit - Homeology



To Make:

  1. Preheat the oven to 160°C.
  2. Separate the eggs. (Keep the egg whites to make something meringue-y or a to make a fluffy Frittata)
  3. Beat the egg yolks and honey until creamy.
  4. Heat up the coconut cream, vanilla and salt on a low heat. Once it starts to simmer remove from heat.
  5. Slowly (teaspoon by teaspoon) blend ½ cup of the warm cream into the egg mixture.
  6. Slowly add the rest of the cream to the egg. Don’t blend it too vigorously because it will cause bubbles that you don’t want.
  7. Boil the kettle.
  8. Pour the custard into clean ramekins.
  9. Place the ramekins on a deep oven dish.
  10. Add enough hot water until it covers the ramekins up to half way.
  11. Put in the oven for 40 – 60 minutes. Or until the custard is just set – still wobbly. (Mine took 55min).
  12. Once they’re done, refrigerate for 1 hour minimum.


The Crunchy Top:

  1. Finely crumble ginger cookies and mix with castor sugar.
  2. Give the custards a light dusting.
  3. Use a blow torch to caramelize the sugar top or place the ramekins underneath a broiler for 5 minutes.

Coconut Cream Creme Brulee with Ginger Cookie Crumble - Homeology

Serve with fresh strawberry, passion fruit or as it is!


Happy Eating!