End your next dinner party on a high note, with this spectacular cake naturally sweetened by the inclusion of pumpkin, banana and pineapple.

“A great source of fibre and full of vitamins and minerals, baked figs can take your cakes up a level. Known for being a healthy and versatile ingredient, they add a burst of sweetness.” – Giovanna Torrico

"This is a simple and extremely delicious cake. The recipe was inspired by my Polish great-aunt, and she made her spectacular apple cakes practically every weekend. My Polish apple cake is filled to the brim with finely chopped apples, and every mouthful is pure wholesome goodness." – Teresa Cutter

Serve with your favourite summer fruit: we used mango and passionfruit.

“This is my ultimate carrot cake. It’s rich in protein, not too sweet and also gluten free. I’ve scented the cake with cinnamon, vanilla and a little honey, then lavishly topped it with my yoghurt frosting, figs and pistachio.” – Teresa Cutter

Make the most of mango season with this wholesome loaf. We’ve used coconut sugar, Greek yoghurt, extra virgin olive oil, nuts and loads of fruit to make a slice of sweetness just a little bit better for you. Pop a slice in your lunchbox for a snack or enjoy with a dollop of extra yoghurt and a drizzle of honey for morning or afternoon tea.

A deeply spiced cake finished with a warming ginger syrup for extra gloss and flavour. Serve it as an after-dinner treat or for morning tea with an generous dollop of double cream to complete the dish!

If you're looking for a simple afternoon tea cake that has show-stopping abilities,  this delicious yoghurt cake ticks every box. Guests of all ages will enjoy this moist and spongey cake, filled with sharp and sweet flavours from the yoghurt base with a fragrant touch of vanilla bean and pistachios. Decadent dollops of sweet yoghurt frosting and freshly cut figs add an elegant finish while drizzles of golden-hued honey fall over the sides, adding a touch of natural sweetness with every bite. This is your next go-to. Recipe note: Begin this recipe a day ahead. You’ll need a 24cm springform pan and a 20cm square piece of cheesecloth or clean tea towel to hang the yoghurt. The cloth needs to be thin enough for liquid to drain off the yoghurt.

“The magnificent tart flavour of rhubarb dances on the tastebuds and makes the perfect topping for this cake. Rhubarb is high in antioxidants and is wonderful for digestive health. This cake is gorgeous and light as well as being gluten and dairy free.” – Teresa Cutter

“I’ve used whole sweet navel oranges to make this gorgeous cake – skin and all. You simply boil them until soft, then blend them with vanilla, almond meal and honey.” – Teresa Cutter

“The simple combination of earthy beetroot and dark cocoa powder creates a cake that’s nourishing, delicious and perfect for any occasion. Top generously with whipped avocado frosting. You can also embellish the cake with blackberries or serve with pears poached in red wine. I love the idea of adding vegetables to cakes to make them good for your health and super moist and delicious.” – Teresa Cutter

"I love that this cake is not too sweet, and it marries perfectly with omega-3-rich walnuts," says Teresa Cutter. This recipe is an edited extract from Earth To Table by Teresa Cutter (The Healthy Chef, $49.95), available from thehealthychef.com

Zucchini and chocolate? Yes indeed. Zucchini’s high moisture content makes it ideal for baking – its liquid is slowly released during cooking time, ensuring your cake doesn’t dry out. And with this veg’s mild flavour, nobody would even know it’s in there. We also added yoghurt for an extra moist crumb, and to add a slight delectable tang to the rich, creamy chocolate ganache. 

“This cake is gluten free, dairy free and refined-sugar free, making it the perfect healthy treat for everyone." – Teresa Cutter. This recipe is an edited extract from Earth To Table by Teresa Cutter (The Healthy Chef, $49.95), available from thehealthychef.com

The humble carrot cake just got a vegie-packed makeover. Yum!