No-Bake Chocolate and Peanut Butter Mini Bundt Cakes

Chocolate and peanut butter have always been one of my all-time favourite flavour combinations. It strikes that perfect balance between sweet and salty, rich yet comforting. When I received some mini bundt tin moulds as a Christmas gift, they instantly inspired this recipe — and the addition of banana takes it to another level.

The banana adds a natural sweetness that beautifully balances the salty peanut butter and rich dark chocolate, while also creating a wonderfully creamy middle layer. These mini bundt cakes are made up of three simple layers that come together effortlessly: a crunchy peanut butter top, a smooth chocolate banana mousse centre, and a chocolatey shortbread base.

Even better? They’re completely no-bake and made in the freezer, so there’s no need to turn the oven on. They’re also naturally gluten-free, and can very easily be made vegan or dairy-free with a simple swap.

These little treats are perfect for meal prep too — just keep them stored in the freezer and grab one whenever you want a quick snack or an easy dessert.

Substitutions & Notes

• Not a peanut butter fan? Swap it for any nut or seed butter you love.

• To make these nut-free, use a seed butter instead of peanut butter and replace the ground almonds with extra oat flour.

• For a vegan or dairy-free version, simply use a dairy-free milk in the mousse layer (coconut or almond milk works beautifully).

• To ensure they’re gluten-free, use certified gluten-free oats, and if using oat milk, make sure it’s gluten-free too.

  
  

Ingredients (Makes 6 mini bundts)

Peanut Butter Layer

• 50g peanut butter

  
  

Chocolate Banana Layer

• 1 banana

• 1 tbsp cocoa powder

• Splash of milk (dairy-free if needed)

  
  

Chocolate Shortbread Layer

• ¾ cup oat flour (made by blending gluten-free oats)

• ¾ cup ground almonds

• 2 tbsp coconut oil, melted

• 2 tbsp syrup (maple or agave works well)

• 2 tbsp peanut butter

• 2 tbsp cocoa powder

Method

1. Prepare the moulds.

   Lightly grease a mini bundt cake tin with coconut oil.

2. Peanut butter layer.

   Add about a teaspoon of peanut butter to the bottom of each bundt mould, spreading it slightly so it sits evenly.

3. Chocolate banana mousse

   In a blender (or using a hand blender), blend the banana, cocoa powder and a splash of milk until completely smooth and creamy.

4. Assemble the middle layer

   Spoon the chocolate banana mixture on top of the peanut butter layer in each mould.

5. Freeze

   Place the tray in the freezer for 1–2 hours, or until the mousse layer has set.

6. Make the shortbread base

   In a bowl, mix the oat flour, ground almonds and cocoa powder. Add the melted coconut oil, peanut butter and syrup, and mix until a thick, slightly crumbly dough forms.

7. Finish the bundts

   Spoon the shortbread mixture on top of the frozen chocolate layer and press down gently to create a flat base.

8. Final freeze

9. Return the tray to the freezer until fully set.

10. Serve

    Carefully remove the mini bundt cakes from the moulds. Let them sit at room temperature for a few minutes before serving.

These are one of those recipes that’s just really handy to have in your freezer. They don’t take much effort to make, there’s no baking involved, and once they’re done, you can just forget about them until you fancy something chocolatey. I like that they feel a bit special thanks to the layers, but are still simple enough to throw together without much thought. They’re great straight from the freezer or left out for a few minutes to soften slightly. If you want to stay up to date with my other new recipes and see what I've been baking, check out my Instagram @rubysgfkitchen.

Happy Baking,

Ruby x

Mini Carrot Cake Bundt Cakes

If you love the flavours of classic carrot cake — chewy raisins, warming spices and crunchy walnuts — then you’re going to love my take on those cosy flavours in these super easy mini carrot cake bundt cakes.

Using simple ingredients, these are baked into soft, dense little cakes that feel comforting and satisfying. They’re perfect when you want something delicious without a complicated recipe.

This is an easy baked recipe that is sure to create the most comforting smell in your kitchen, making it ideal when you’re craving a homemade treat that’s simple to prepare. They’re the perfect balance of sweet and salty, making them great as a snack, dessert, or even a speedy breakfast. Plus, they can be stored in the freezer, so you’ll always have some on hand when you need them.

They’re also super allergy-friendly. These mini bundt cakes are gluten-free (just be sure to use certified gluten-free oats), dairy-free and vegan.

If you need to make them nut-free, you can replace the ground almonds with oat flour (simply blend oats), swap the walnuts for seeds, and use a seed butter instead of almond butter. The recipe is also very adaptable — for example, date syrup can be swapped for any liquid sweetener such as maple syrup or honey.

These are perfect when you don’t have a lot of time or ingredients. It’s a one-bowl recipe, and because they store well in the freezer, they’re ideal for weekly meal prep. They’re also great to pack for work or school as a flavourful snack to fuel you through the day.

So, let’s get into it…

Ingredients

1 cup oats

½ cup ground almonds

1 carrot

¼ cup walnuts

2 tbsp ground flaxseed

¼ cup raisins

½ tsp mixed spice

⅓ cup almond butter

⅓ cup date syrup

⅓ cup coconut oil

Method

1. Preheat the oven to 180°C (350°F) and lightly grease a mini bundt tin with coconut oil.

2. Grate the carrot and add it to a large bowl.

3. Finely chop the walnuts and raisins, then add them to the bowl.

4. Add the oats, ground almonds, mixed spice and flaxseed.

5. Mix the dry ingredients well.

6. Add the almond butter, date syrup and coconut oil.

7. Mix until fully combined and a thick batter forms.

8. Spoon the mixture evenly into the mini bundt tin, pressing it down firmly.

9. Bake for 20–25 minutes, or until set and lightly golden.

10. Allow to cool before turning out of the tin.

11. Enjoy warm or at room temperature. Store in an airtight container or individually wrapped in the freezer.

There are so many flavour combinations you can try with these mini bundt cakes, but this carrot cake version is one of my absolute favourites. It’s cosy, satisfying, and perfect to grab on the go — or to enjoy mid-afternoon with a cup of tea.

If you make these, I’d love to see them. Let me know over on Instagram @rubysgfkitchen, where you can also keep up to date with what I’ve been baking and all my latest recipes.

Happy baking,

Ruby x

Ruby's Re-creations: My favourite salad.

So, upon heading home from uni for the summer this year, I hit a big challenge: one of my favourite cafés, The Green Rocket, wasn’t going to be near me for four months, which meant I couldn’t get my Caesar salad fix — which is my absolute favourite thing to order from them!

So, I decided I would try to recreate it at home! I compiled lots of different recipes that I found online to create all the key components of this dish.

All the different times I've had their salad plus my at home recreation!

It’s made up of lots of different elements, so let’s break it down so you can stay with me…

The Base

First, let’s get into the base ingredients that act as a vessel for all the additional flavours and toppings we’re going to add. Like any traditional Caesar salad, this one starts with chopped lettuce in chunky strips. Mixed into the lettuce is also a handful of finely chopped spinach to add a different texture to our base.

Okay, if you’re with me so far (and if you’re not, I fear you need to stop now because we only go up from here), we’re going to add some cubes of crispy smoked tempeh to provide a crispy, chunky protein and act as our chicken replacement for a traditional Caesar salad.

Okay, now let’s add some unique toppings to make this a little more exciting…

The Toppings

Imitating all the elements of a traditional Caesar salad, but making them vegan, gluten-free and full of flavour!

The Bacon…

Now, like chicken, one of the things synonymous with a Caesar salad — and one of the things I love most about the original version of this salad from The Green Rocket — is its introduction of coconut bacon to me instead of using shop-bought vegan bacon, which I’m not a fan of.

This was surprisingly easy to make at home too! I just bought some coconut chips and mixed 40g of these with 1 tbsp of neutral oil, 2 tbsp gluten-free soy sauce, 1 tsp paprika, and salt and pepper. I spread this evenly out on a baking tray and baked it at 180°C fan for 8–12 minutes until crispy. You want to sprinkle a hefty amount of this into your salad.

The Parmesan…

One of the major flavour providers in a classic Caesar salad, this is a must-have component. Making it vegan did not mean The Green Rocket skipped out on it — they added a good sprinkling of a parmesan made out of Brazil nuts.

It is surprisingly easy to do and a great addition for both flavour and texture, with the roasted nuts providing some crunch to the finished dish. The Brazil nuts are roasted at 170°C for five minutes and left to cool before being added to a blender along with nutritional yeast, garlic powder, and salt. This is then blended until it creates a chunky, crumb-like texture and sprinkled over the top of the salad!

The Sauce…

Now, the key to unlocking any good salad is using a good sauce, and this salad is no different. It perfectly imitates the creamy, smooth sauce from a traditional Caesar salad while packing in lots of flavour.

I used a really simple blend to recreate it at home:

• 1 tbsp Dijon mustard

• 2 tbsp nutritional yeast

• 1/2 cup mayonnaise

• 1 tsp garlic puree

• 2 tsp capers

• 2 tbsp lemon juice

• 1 tbsp gluten-free soy sauce

• 1 tbsp olive oil

• 1/4 tsp distilled white vinegar

  
  

I blended that all together and poured it over the finished salad!

The Finishing Touches…

There were a few final additions to complete this salad, alongside all the other components. I love adding a sprinkling of extra capers and chunks of avocado. The original salad also uses homemade croutons, which you could make by toasting some nice gluten-free bread in the oven.

Or, I love having mine with crispy chips or a nice piece of focaccia (my go-to is the gluten-free White Rabbit garlic focaccia).

I hope this gave you some inspiration to try recreating some of your favourite dishes at home, or to give this one a go! If you want to see what other recreations I’m getting up to, or want to stay up to date with me, check out my Instagram @rubysgfkitchen.

Happy Cooking,

Ruby x