HEALTH food blogger Ella Woodward has just released her second book, Deliciously Ella Every Day.

She has shared a few of her recipes for you to try at home.

Read more about her book HERE.



(Makes one cake)


For the cake:

  • Coconut oil, for the tin
  • 3 avocados
  • 7tbsp almond butter
  • 8tbsp raw cacao powder, plus more to dust (optional)
  • 11tbsp maple syrup
  • 140g ground almonds
  • 3tbsp chia seeds

For the frosting:

  • 4tbsp coconut oil
  • 4tbsp raw cacao powder
  • 4tbsp maple syrup


Preheat the oven to 180C (fan 160C).

Oil a 20cm cake tin with coconut oil. (I don’t line it with baking parchment as my ‘tin’ is made from silicone. If yours isn’t, you might want to.)

Scoop the avocado flesh out of the skins; discard the stones.

Add the avocados to a food processor with all the other ingredients and blend until smooth. Scrape the batter into the prepared tin and level the top.

Bake for 30 minutes, or until a knife inserted into the centre comes out clean. Leave to cool and bind together for at least 20 minutes before turning out of the tin.

Sift over a little more cacao powder, if you like, to serve, as we did for the photo, or make the frosting. For the frosting, warm the coconut oil in a small saucepan just until it melts.

Stir in all the other ingredients until you have a smooth, glossy glaze. Use it to frost the top of the cold cake, then leave to set.

This cake is perfect just as it is, frosted or not, but you could add a scoop of coconut ice cream to each slice if you want.



(Serves one)


  • 2tbsp olive oil
  • 1/2tsp cayenne pepper
  • 1tsp dried oregano
  • 1tsp dried thyme
  • 2 garlic cloves, crushed
  • Salt and pepper
  • 6 chestnut mushrooms, very finely sliced
  • 10 cherry tomatoes (halved or quartered if large)
  • Juice of 1 lemon
  • 50g spinach
  • 1/2 avocado


Pour the olive oil into a frying pan and add the cayenne pepper, oregano, thyme, garlic, salt and pepper.

Let it heat and develop its fragrance for two minutes.

Add the mushrooms, tomatoes and half the lemon juice and let everything cook for about three minutes, at which point the veg should have softened.

Stir in the spinach and let it wilt for another minute or so.

Pile the vegetables from the pan on to a plate – or a piece of toast – and slice the avocado on top.

Drizzle the remaining lemon juice over the avocado and sprinkle with a little salt and pepper to serve.



(Serves five)


  • 500g new potatoes, halved
  • 3 garlic cloves, crushed
  • 3tsp ground turmeric
  • 1tsp ground coriander
  • 1tsp chilli flakes or powder
  • 1tsp ground ginger
  • 400g can of coconut milk
  • 1tbsp tomato puree
  • 400g can of chopped tomatoes
  • Salt and pepper
  • 180g quinoa
  • 400g can of chickpeas, drained and rinsed
  • 150g spinach


Place the potatoes in a pan of cold water and bring to the boil, then let them cook for about 25 minutes, until you can easily stick a knife through them. Drain them.

Place the potatoes in a large pan and add the garlic, turmeric, coriander, chilli, ginger, coconut milk, tomato puree and tomatoes. Bring to the boil, season with salt and pepper, then add the quinoa with a mug of just-boiled water (300ml).

Reduce the heat to a simmer, place the lid on and allow to cook.

Over the next 30 minutes, stir every five minutes or so, to make sure nothing sticks to the bottom. (This is quite a long cooking time, but this is how long quinoa takes to cook in all these ingredients.)

Halfway through cooking, add the chickpeas. When there are just five minutes left, add the spinach and stir it in until it wilts. Once the quinoa has cooked and is fluffy, not crunchy, it’s ready.