Food intolerances forced Olivia Wollenberg to overhaul her diet. But her ever-growing batch of raw and free-from recipes prove - they don't have to mean missing out on the sweet stuff. Try this one from her new recipe book.

(Makes one loaf)

Softened coconut oil, for greasing the tin
320g jumbo oats, ground to an oatmeal before using (or 290g ground almonds and 30g buckwheat flour)
250g raw honey
110g coconut palm sugar
75g melted raw coconut oil (make sure it is odourless)
Juice and zest of 1 big orange
1tbsp grated fresh ginger
1/2tsp ground nutmeg
2tsps ground cinnamon


Preheat the oven to 180C/350F/Gas mark 4.

Mix all the ingredients in a mixing bowl with a spoon.

Line a 20cm x 11cm loaf tin with greaseproof paper.

Pour the mixture into loaf tin.

Bake for 35-40 minutes until the top is golden and slightly cracked. The cake will cool as it firms, but there should still be a slightly softer, wetter middle.

  • Livia's Kitchen by Olivia Wollenberg, photography by Tara Fisher, is published by Ebury Press in hardback, priced £20. Available now