Our guest blogger this week is our beautiful friend and hardworking entrepreneur Michaiah Simmons whose blog inspires and guides others who have struggled with depression, mental illness and losing a loved one to suicide. Check out her website here. In her spare time, when she’s not being superwomen, she loves getting creative in the kitchen.

Michaiah found out she was allergic to gluten when she was twelve and since then has had a fascination with healthy, nutritious eating, and has converted to a plant-based diet to further heal her body from Breast Implant Illness that had compromised her immune system over the years. She’s now in full recovery feeling healthy, well and energised.

This is one of her delicious Vegan recipes. It’s gluten, egg and dairy free, and sweetened only with maple syrup. It’s a divine treat that’s sure to impress even the most traditional baker.

Pumpkin Maple Fudge Cake 

1 packet Hunter Gather Gourmet Ginger Baking Mix

1 1/4 cups *pumpkin purée (see below)

1 tsp cinnamon

1 tbsp maple syrup

1/2 tsp ginger

2 tbsp coconut oil melted

Orgran Egg replacer made into 2 eggs replacement


Preheat oven to 180c

Mix all ingredients together until well combined and pour into a greased 18cm tin.

Bake for 25-30 minutes or until baked through.


1 cup pumpkin purée

1/2 cup maple syrup

1/4 cup cocoa

3 tbsp almond butter

Blend together until smooth and spread over cooled cake.

*To make the pumpkin purée all you need to do is peel and de-seed your pumpkin, chop and cook for 20 minutes or until it’s tender. Drain once done and leave to cool, then puree in a food processor or mash well with a potato masher. The purée can be  kept in an airtight container refrigerated for up to 3 days, it will also freeze for 4-5 months.