Raw carrot and walnut cake with cashew cream cheese frosting 

This is most definitely my new favourite cake. It’s very quick to make (as no baking time is needed) but thanks to the carrots it’s really light and moist, unlike some of the other raw cakes I have tried in the past. They can be a bit dense and heavy you see because of all the dates and nuts involved, but not this beauty! It’s perfectly spiced too, with just the right amount of sweetness and the frosting just takes it to ANOTHER LEVEL.  Continue reading

Red velvet cupcakes with vanilla frosting

Red velvet is definitely one of my all time favourite cake flavours. There’s just something about the earthy rich chocolatey cake paired with a light frosting that hits the spot in a way nothing else can! I remember first trying a red velvet cupcake from Hummingbird bakery in Notting Hill, years and years ago when cupcakes suddenly became all the rage and queues ran round the corner for cupcake bakeries. But it was worth the wait.

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Figgy cookies

Dried figs for me epitomise the festive season, big time. I love their flavour and they make for the yummiest alternative to things like raisins and sultanas, or dare I even say it, chocolate chips, in cookies. They bring a little chewy, sweet amazingness to these similarly festive cookies that I’m pretty sure you guys are just going to love. Continue reading

Blueberry crumble bars

The chocolate version of these went down so well with you guys (and in my tummy) that I figured it was about time to branch out. And what could go better with crumble than berries? I settled on blueberries for a bit of a change, and because I’ve been experimenting with blueberry jam recently so I wanted to try using it in a recipe too. Continue reading

Pumpkin chocolate orange cake


Makes one 8” cake

  • 1 cup ground almonds
  • 1 cup buckwheat flour
  • 1 cup cacao powder
  • 1 1/2 cups Provamel oat milk
  • 1 cup coconut sugar
  • 1 cup pumpkin puree (around 1 cup of cubed pumpkin, boiled for around 10 minutes, drained well and blended into a puree)
  • 1/2 cup peanut butter
  • Zest of one orange

For the frosting

  • 1/4 cup peanut butter
  • 2 tbsp cacao powder
  • 2 tbsp coconut sugar
  • 1 tbsp Provamel oat drink
  • Toasted pumpkin seeds, to decorate

Add the ground almonds, buckwheat flour, cacao powder and coconut sugar to a bowl and mix well.

In another bowl, add the oat milk, peanut butter and pumpkin purée and stir until combined. Then add in the orange zest and stir again, before folding this mixture into the dry ingredients.

Spoon into an 8” cake tin or mould and bake at 180C for 20 minutes. If you have leftover pumpkin seeds too, wash them in a colander, then dry them off with a kitchen towel and add these to a baking tray with a drizzle of olive oil and roast these for around 10-12 minutes, once the cake has finished baking. Allow the cake to cool before adding the frosting.

For the frosting, simply add the ingredients into a bowl and stir well until smooth. Spoon this on top of the cake, sprinkle with any pumpkin seeds and serve!

Love, Mrs H xx

Double chocolate chunk cupcakes with a chocolate buttercream frosting

Chocolate = good.

Double chocolate = better.

Triple chocolate = best.

3 is definitely the magic number when it comes to the amount of ways you can stuff chocolate into things, and these cupcakes are certainly no exception.

I was trying to think of fancy new cupcake flavours the other day but my creative juices didn’t seem to really be flowing so I asked Mr H if he had any inspiration. His response? Chocolate cupcakes with chocolate frosting, quelle surprise. But instead of ignoring his suggestion I thought to myself you know what, let’s give the people what they want, and if they want chocolate, well chocolate is exactly what they’re going to get. After they’ve eaten their dinner of course, and that includes all the broccoli on your plate too please.

So I made him his chocolate cupcakes with chocolate frosting and just to spice things up a bit I threw some chocolate chunks into the batter too. Because that’s the kind of crazy shit that goes down at House of Hollingsworth.

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Blueberry and vanilla sponge

We always have an abundance of blueberries in the house as baby H absolutely adores them. She used to call them ‘bwees’ and the name has stuck. It’s not uncommon for Mr H or I to text each other to ‘pick up some more bwees’ on the other one’s way home, because lord have mercy should we run out.

So we err on the side of caution but as you know I HATE wasting food so when we’ve too many and they’re heading towards the wrong side of their best before date I get my bake on so we don’t have to chuck them. I know I could freeze them FYI, but any excuse to bake! Continue reading

The best chocolate chunk cookies

These cookies are possible the best I have ever ever made. Mr H said they tasted just like a regular cookie (you know, the ones packed with butter and gluten and all the stuff I don’t eat) so that was a real win! He certainly never lies when it comes to whether he likes my bakes or not as he’s got no incentive to risk me baking something again that he pretended to like the first time!

Anyway, I can’t wait for you to try these cookies. They’re just the right amount of sweet, gooey, crunchy, chocolatey and pretty perfect if I do say so myself. I can’t wait to know what you think!

  • Ingredients
  • 1 cup + 3 tbsp coconut sugar
  • 1 1/2 cups flour (I use a mix of buckwheat flour, ground oats and ground almonds, but you can use a regular GF flour instead if you like!)
  • 5 tbsp almond milk
  • 2 tbsp coconut oil, softened but not melted
  • 1/4 cup peanut butter
  • 1 tsp vanilla extract
  • Pinch of Himalayan salt
  • 1 1/4 cups chocolate (about 200g), broken into chunks (I like Raw Halo the best!)

In a large bowl, mix together the coconut sugar, salt, and coconut oil until combined. Add in in the almond milk, peanut butter and vanilla, until you have a smooth batter, then stir in the flour mix. Finally, stir in the chocolate chunks and split the dough into around ten even sized balls.

Preheat your oven to 180C and place the balls on a lined baking tray, being sure to space them out so they have room to spread. Bake for 10-12 minutes then leave to cool completely before scoffing!

Love, Mrs H xx

Hazelnut chocolate cupcakes

Hazelnut and chocolate are definitely one of my favourite combinations. Probably because it takes me back to that nostalgic time when on a Friday night I used to stay over at my grandparents house after Shabbat dinner. In the morning it wasn’t the usual choice of weetabix or bran flakes for breakfast, anything was on offer. So Nutella on toast it usually was (or if they’d run out of Nutella my grandma would melt Dairy Milk and use that instead!) and the fact that it was our little secret made it even more delicious.

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