When breastfeeding, a mother should avoid consuming too much fat, so I came up with my own dessert recipe. Although macrobiotic desserts like this use only plant oils, which help to produce breast milk and prevent mastitis, they're so expensive to buy...I don't really have any tips for this recipe; just gradually mix everything together.If you're adding extra fruit to this cake then I suggest prunes and raisins. (I used some frozen blueberries that I had leftover this time.) You can also mix jam into the batter, just make sure that it's unsweetened. Recipe by 07runka

This is my daughters' favourite Macrobiotic Banana Cake! I baked a cocoa version, since they love the cocoa flavour, too.Be sure to use well-ripened bananas!! Recipe by Rirupuri

I saw this recipe in a cookbook, and modified it to my liking.There's nothing complicated about this recipe! Just add the ingredients in a bowl and mix It's very easy and delicious. Use fully ripen bananas. Recipe by Rirupuri

I wanted to make my favorite banana cake for a friend who is allergic to wheat. I tried various recipes, and finally came up with this delicious banana cake; so I posted the recipe.This cake uses the moisture of the tofu and banana, so there's no need for milk.You can also use maple syrup instead of honey, and kabocha squash instead of bananas.In Step 5, if you use a hand mixer from the start, the rice flour will splatter. Mix the ingredients together with a rubber spatula first, then switch to a hand mixer.The baking time may vary depending on your oven. After 30 minutes, if the cake looks like the top is getting too brown, cover it with foil. Recipe by fincafe

I had overripe bananas, but no egg... but I wanted to eat cake. So I just made a cake anyway - and this is the recipe.No hints to speak of.Since no eggs are used, the batter is quite loose, so use a shallow cake pan rather than one with tall sides. The cake should be easier to handle.When baking the cake, if you line the pan with parchment paper, it will be easier to take the cake out, but if you grease the pan with margarine or butter, the cake will smell nicer. For 18 cm [7.1 in] diameter cake. Recipe by Koharu03

This is a variation of the recipes for "Oil- & Egg-Free Steamed Shortcake"and "Steamed Oatmeal, Walnut & Cocoa Bread".This is a rich chocolate sponge cake with a moist and chewy center.It doesn't keep well, so I suggest eating it all within a day and storing it in the refrigerator.Cover the lid of the steamer with a cloth and secure in place with a rubber band to prevent the lid from dripping when removed. Recipe by Miyakojika

This pound cake is fragrant with cinnamon and is packed with a range of flavours and textures. The flavor of carrot matches with the natural taste of maple syrup and the sweet tartness of raisins.The level of deliciousness is also increased by subtle hints of ginger and cinnamon. I think that even people who don't like carrots will love this!If it looks like it's going to burn, cover it with some aluminum foil. Recipe by Uwasora

I love desserts with apples. I came up with my own recipe for this cake without using any oil.Although there are many steps to this recipe, most of it just involves mixing and combining. Adjust the cooking time to suit your oven. As long as the wet ingredients amount to 200 ml, any variation or combination of them is fine. Recipe by Musashi

I created this recipe because I wanted people, who have egg allergy, to eat these cup cakes.If the batter becomes thick and sticky, the texture won't turn out so good. The key is to mix the ingredients briefly during Step 3. It's ok not to add the orange peel and banana. If you like to make only one kind, double the amount of the orange peel or the banana. Recipe by tinymoon.

I wanted to try making a sweet snack that was fulfilling and used no oil.Right before and after baking, drop the cake on the counter top, still in the mold, to release any air and prevent it from shrinking.It's more rich if you use a crushed bar of chocolate. Once it's cooled, I recommend you top it with honey, jam or ice cream. Recipe by mini

I wanted to make an even more delicious pound cake! So I challenged myself with that goal in mind. I used less oil this time than last time. I added in rice syrup after seeing it featured on Macrobiotic Papa's blog, which I often read.Adding in rice syrup is what makes this rich. The dough is a bit difficult to handle, though, so I suppose that is that downside to this.Use more rice syrup if you don't like raisins and don't feel like adding a lot of them in. Make it as sweet as you'd like with maple syrup or honey if you don't have rice syrup. Recipe by Saikomame

I wanted to make a cake that my vegetarian husband could enjoy. It's my twist on a recipe that I saw in a macrobiotic cookbook.In this recipe, the kanten dissolves when the cake is baking in the oven and hardens once it cools, so it will still be a bit soft when fully baked. Be sure to chill completely in the fridge before removing from the tin. Use whatever variety of sugar and oil you like. Recipe by Rirupuri