Happiness is a piece of cake.

If only life could be that simple! But in all honesty, happiness can be found in enjoying something as simple as a piece of cake, if it is a conscious activity undertaken as part of a self-care plan.

If you’re ready to make a conscious effort to improve your level of self-care, here’s a great tool to help you on your way. Our Helping You, Help Others: The Essential Guide to Self-Care in Employment Services gives you all the strategies you need to manage your stress and take control of your wellness with a simple but effective self-care plan.

If eating cake is something you’d like to make a regular part of your self-care plan, we’ve got a fantastic recipe from the amazing Karla Gilbert who has done a podcast Self-Care with Karla with us too that will help you tick both the physical and emotional wellness boxes for you.

When we think about all the things we can do to help look after our emotional, spiritual, social and physical selves, we can start to make self-care a regular part of our lives. And if that includes taking the time to enjoy eating something delicious and maybe even sharing that experience with someone we care about, then by all means, eat the cake!

Karla Gilberts’ No Added Sugar, Gluten Free Christmas Cake

(Source: ironmumkarla.com.au)


  • 2 1/2 cups of dried fruit ( I bought a sunbeam mix that had cranberries, dates, raisins etc.)
  • Zest and juice of 1 orange
  • 1/2 cup boiling water
  • 3 tbs melted coconut oil
  • 4 eggs, free-range
  • 4 tbs rice malt syrup
  • 2 cups almond flour
  • 2-3 tbsp arrowroot flour
  • 1 tsp vanilla paste
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 2 tsp nutmeg
  • 2 tsp ginger powder
  • dash of Himalayan salt
  • 3/4 cup chopped nuts (almonds, walnuts, pecans whatever)

How To Make

  1. Preheat oven 150 degrees
  2. Place the dried fruit in a bowl and add the orange zest and juice. Stir to combine then pour the boiling water over the fruit and place in the microwave for 1-2 minutes to speed up the soaking of the fruit.
  3. In another bowl beat the eggs and add in the coconut oil, vanilla and rice malt syrup. Stir to combine.
  4. Combine the almond meal, spices, salt and baking powder in another bowl.
  5. Add the egg mixture to the dried fruit and stir to combine. Then add the almond meal mixture to the egg/fruit mixture with the addition of the chopped nuts. At this point sprinkle the arrowroot over the mixture and stir carefully. This acts as a binder to excess liquid so play it by ear here, but you want a running batter-like consistency.
  6. Fold through to combine.
  7. Pour the mixture into a greased spring-form round cake dish and bake for around 1 hour 15 minutes with foil over the top to prevent browning. Leaving the foil off for the last 5 minutes.
  8. Remove from oven and decorate to your liking. I added a dash of maple syrup over the top to give it a glaze like appearance.
  9. Store in the fridge in foil and a bag or in an airtight container. This will keep for a good couple of weeks.
  10. Ho ho ho, and enjoy!


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