The ultimate cookbook for anyone who wants to eliminate gluten, dairy or refined sugar from their diet, while still satisfying their sweet tooth and creating their own nutritious, guilt-free masterpieces.

Henrietta Inman is the author of The Natural Baker, embracing nutritious whole food ingredients that are unprocessed, unrefined, natural, seasonal and local wherever possible. Clean Cakes is packed full of over 75 beautifully photographed delicious recipes, including rich chocolate brownies; a show-stopping courgette, basil, lime and pistachio layer cake; raw desserts; five grain omega mix granola bars; spectacular fruit pies and enticing savoury tarts.

• The first section shows how to stock your Clean Cakes larder, as well as including foundation recipes such as cashew cream, nut butters and homemade jams.
• Perfect for anyone who enjoys baking as well as experimenting with new and alternative ingredients
• Distinctive flavour combinations and original twists on established classics
• Provides a wealth of ideas for cooking everything from spectacular cakes, energy-boosting muffins and wholesome loaves to stunning raw desserts and scrumptious tarts and pies.

 Whatever your dietary requirements, there is something for everyone in this sumptuous collection that shows that cooking healthily doesn’t have to mean compromising on flavour. 

HENRIETTA INMAN is a skilled pastry chef and owner of Henrietta Inman Pâtisserie and Hen's Clean Cakes. After gaining a distinction in the Professional Pâtisserie Scholarship at Westminster Kingsway College, London, she worked in a number of award-winning kitchens including the Michelin-starred Lanesborough Hotel, London. Henrietta lives in Suffolk and does baking demonstrations, runs cookery classes and sells at farmers' markets, pop-ups and festivals. She accepts private commissions and collaborates with health and wellness brands around the world. Henrietta is the author of Clean Cakes and The Natural Baker: A New Way to Bake Using the Best Natural Ingredients (published March 2018).