Violet’s Cakes


Violet did not believe I could dream of a recipe while thinking of her. Violet is my eldest daughter, a headstrong character. Violet is not her real name. It is the name I would have given her if she had spurted out of my pen but she bursted out of my flesh instead. My C-Section scar still reminds me of it.

Violet is strong and beautiful. Fierce but shy. Even when she is around, she is not really available. Her mind is always planning a trip or two in some fantasy lands she creates in her sketchbooks.

For her, I have imagined theses little cakes she can throw in her balluchon before rushing to the forbidden forest where she will need lots of energy to save her prince charming.


If you want to prepare the same for your little explorers, here are the ingredients you will need:


  • 1 full egg
  • 2 egg yolks
  • 2 egg whites
  • 1/2 mug of coconut sugar
  • 1/2 mug of coconut flour
  • 1/2 mug of brown rice flour
  • 3 tsp of baking powder (gluten-free)
  • 1/3 mug of hazelnut milk
  • 3 tsp of raw cacao powder
  • 1 handful of chia seeds
  • 1 handful of pitted cherries
  • 1 tsp of coconut oil
  • 1 pinch of salt

Cooking Instructions

  • Preheat the oven.
  • Put the egg and the yolks in a bowl while reserving the whites. Add some coconut sugar.
  • Beat the yolks and the sugar until it becomes a lovely golden pastry.
  • Add the brown rice flour, the coconut flour, some chia seeds and the baking powder to it. Toss.
  • Stir 3 tsp of raw cacao powder and hazelnut milk in a mug. Add it to the pastry.
  • In an other bowl, beat the egg whites with a pinch of salt until stiff.
  • Gently add them to the pastry.
  • Wash and dry the pitted cherries.
  • Reduce the heat of the oven by half.
  • Cover a baking sheet with baking parchment.
  • Make little balls with the pastry. Put a cherry in the middle of each.
  • Space them on the sheet.
  • Bake for 20mns.
  • Leave them to cool until teatime.
  • Save some for their lunchbag.