Guilt-free Baking Ideas For Easter


Ah, Easter. The day, weekend or even week of the year where it’s perfectly acceptable to eat eggs of the chocolate kind for breakfast with zero judgments. What a treat! We’re sure you don’t really need to hear this from us, but all those chocolate treats aren’t exactly good news for our health. Chocolate, of all kinds, is full of sugar and fat, so starting your day with a chocolate egg is sure to result in a midday sugar crash that isn’t a good time for anyone.

Small to medium sized eggs, are often made up of over 600 calories, a whole lot of fat and of course, insane amounts of sugar, when you get carried away with the Easter hype it’s pretty damn easy to consume more than 1,000 calories in one indulgent sitting if you have a sizable egg to feast on. 

But don’t panic. Simply enjoy in moderation, that’s our motto. However, if you’re avoiding sugar together, we’re on hand with some guilt-free baking suggestions so you can satisfy your sweet tooth over the Easter festivities minus the unnecessary calories and guilt. 

Carrot Cake

This one isn’t strictly ‘guilt free’ but it’s still a better option than a chocolate Easter egg and oh so fitting for Easter. This low calorie, low-fat option contains around 50% fewer calories than alternatives, and it’s totally delicious and moist!


1 can of crushed pineapple

2 cups whole flour or similar alternative

2 teaspoons of baking soda

A pinch of salt

2 teaspoons of cinnamon

3 large eggs

1 ½ cups of granulated sugar or sweetener for a lower sugar option

¾ of milk or dairy-free alternative

½ of canola oil or similar

1 teaspoon of vanilla extract

2 cups of grated carrots

¼ of desiccated coconut

½ cup of chopped walnuts


  1. Preheat the oven to 180 degrees and grease a baking pan with cooking spray.
  2. Drain the pineapple in a sieve over a bowl, reserve the drained pineapple and ¼ cup of the juice.
  3. Whisk together the flour, cinnamon, baking soda and salt in a bowl. Whisk up the eggs, sugar and remaining liquid ingredients together. Add the dry ingredients into the liquid mix before stirring well and adding in the nuts and coconut.
  4. Spread the batter into the prepared tin, spreading evenly and bake for around 40-45 minutes until springy and cooked through. Leave the cake to cool completely before serving.


Banana Bread

If you’re not an of carrot, how about a fresh loaf of Banana bread?



125g self-raising wholemeal flour

½ teaspoon of baking powder

2 teaspoons of cinnamon

75 grams of sultanas

50 grams of melted butter

2 teaspoons of vanilla essence

1 egg

1 tablespoon of milk or dairy-free alternative

3 ripe bananas mashed


  1. Preheat the oven to 180 degrees and line a loaf tin.
  2. Pop the flour, baking powder, cinnamon and sultanas into a bowl and mix with a wooden spoon Then put remaining ingredients into another bowl and mix well with a small balloon whisk or fork. Pour the ‘wet’ banana mixture into the ‘dry’ flour mixture and combine thoroughly with a wooden spoon.
  3. Pour the cake mixture into the prepared tin and bake for 30 - 40 mins or until a skewer inserted in the middle comes out clean. Remove from the oven, allow to cool in the tin for 10 mins then turn out.


Other super tasty Easter treats include our guilt-free Easter bark, banana ‘nice’ cream, and Easter bunny pancakes. We want to see your creations so tag us on social media using the #NotGuilty.



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