Perfect Mother’s Day Cake (gf)


Happy Mother's Day everyone. Today I want share my first EVER recipe on my blog (it was about time). Cooking and baking cakes is actually one of my secret passions. A couple of weeks ago completely transformed my diet from vegan to paleo due to my endometriosis as that's supposed to help with the symptoms and the pain (read more about that on my instagram). Right now though I'm starting to reintroduce gluten-free grains in my diet to have a bigger variety on what to eat. I did start eating chicken, beef and fish again but am trying to keep my diet still as vegan as possible while the emphasis is still on eating gf + paleo though. So for instance if I go out for food and there's a vegan burger on the menu with a white bread bun I'm rather choosing the chicken salad with a balsamic and olive oil dressing. I'm not saving this to offend all the vegans of the world. As I currently live in a very remote area though there's unfortunately not as many healthy vegan + gluten-free options. It's all about survival mode here for me right now. Anyway let's cut a long story short. A couple of weeks ago I invented this gluten-free + paleo + vegan cheese cake I've been obsessing about on my insta story a lot... The first one to ask me for the recipe was my good friend Louise. I told her I would get right back to her when I had figured out the proportions. But then there's was so much going on and it must've totally slipped my mind. So this recipe is dedicated to you Louise! I'm sorry it took my so long xoxo


Crust Ingredients

  • 1 cup almonds

  • 1 cup dates

  • 1 tbsp coconut oil

  • ½ tsp turmeric

  • pinch of sea salt

Cheesecake ingredients

  • 1 cup rasberries, 1 cup strawberries

  • 1 mango

  • 2 bananas

  • 1 can full-fat coconut cream

  • ½ tsp vanilla extract

  • 1 tbsp dried mint leaves

  • ¼ cup maple syrup (if needed)


  1. To make coconut cream, place a can of coconut milk in the fridge overnight. Open the can from the bottom and pour out all liquid until just the cream is left. Use this in your cheesecake recipe.

  2. Place almonds alone in a food processor and blend until finely chopped up. It's important to chop these without the dates so they chop finely. You can also add dates to the "almond dough" if you have a major sweet tooth. Personally me, I'm not a big fan of dates though.

  3. Blend all cheesecake ingredients. Pour on top of crust.

  4. Freeze for 2-4 hours, or until solidified. Let sit in room temperature for 5 minutes before serving.


When you try this recipe out, let me know how it went & send me a picture of it. 

Until next time! 

Lots of Love xoxo

Muttertag's Käsekuchen (paleo, gluten-frei, vegan)



  • 1 Packung geschählte Mandeln

  • 1 handvoll Datteln

  • 1 Esslöffel Kokonuss Öl

  • ½ Teelöffel

  • 1 Prieße Salz


  • 1 handvoll Himbeeren, 1 handvoll Erdbeeren

  • 1 Mango

  • 2 Bananen

  • 1 Konserve Kokosnuss Creme (gibt's beim Rewe)

  • ½ Teelöffel Vanille Pulver

  • 1 Esslöffel Minze