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Whitney's passion for making sweet treats began over 10 years ago when she would spend hours in the kitchen baking cakes with her grandmother, a professional cake maker.

   “Right from a young age I would bake traditional cakes, cupcakes and all things sweet,” she says. “I owned 10 cupcake cookbooks alone. My grandmother used to bake traditional christening cakes and wedding cakes and so I grew up around it.”

    But the difference with Whitney's cakes is that they're all made from natural raw, vegan and sugar-free ingredients. As a vegan herself, the young baker would often struggle to find desserts she could actually eat.

    “I have a huge sweet tooth and so I was always looking for healthier alternatives and so I created Little Raw Co,” she adds. And quicker than you could devour one of her scrumptious cupcakes, her business exploded as the demand for healthy alternatives boomed.

  “I began making desserts as a full-time job two years ago and demand grew and grew,” she explains. “I sold at Paddington and Frenchs Forest markets a year ago and then progressed to Mosman market. Where my desserts became extremely popular.”

    Due to the success of the markets, Whitney took a leap of faith and opened her own Little Raw Co. store in Cremome just a few months ago. Within hours of opening, the whole shop was sold out.

   Whitney says the secret to her popularity is using wholefood and plant-based ingredients that nourish the body with goodness, and suit people with dietary requirements such as gluten, lactose and refined sugar Intolerances. “I believe it's important to fuel our body with unprocessed, wholefoods that are high in nutrients,” she explains. “We use plant-based ingredients like cashews, coconut milk and coconut oil compared to traditional cakes using eggs flour and sugar that need to be cooked.

  “Our recipes follow a unique ingredient ratio so you are left feeling light and satisfied. We avoid excess use of coconut oil and modified healthy sugars' so that you won't feel ill, heavy or bloated like some raw vegan desserts leave you feeling.

   “We use coconut nectar as our trusted source because it’s low in GI and actually digests this way compared to other healthy sweeteners on the market.”

    Her desserts are 100 per cent natural, which means free of preservatives or additives and genetically-modified Ingredients.

    And Whitney's flavour combinations are somewhat ingenious - you can tuck into delights such as orange and poppy cake, Turkish delight cheesecake, chocolate gingerbread cheesecake or salted caramel cupcakes.

Her 'cheezecakes' are creamy and moreish and taste just like the real thing, suffice to say you'd be hard pressed to tell the difference - apart from noi feeling bloated and sick or having the dreaded sugar slump afterwards.

   Whitney says her Inspiration comes from, “simply recalling the flavours from my childhood to spark inspiration, and from there I find matching plant-based ingredients to developa new flavour.”

   Her store currently sells raw vegan cupcakes, cakes, truffles, activated nut butters and cold drinks, including kombucha and cold brew coffee, but is set to launch into savoury delights as well.

   “We’re introducing High Tea in the coming monthswhichwill feature our exclusive savouryoptions,”she says proudly. With her own business successfully launched before she hits the big 3-0, this amtitious baker is well on her way to sweet victory.


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