Turning 31 has got me more motivated than ever to look after my skin, hair and nails. I remember being told last year that I should start taking a collagen supplement by my friend with the most radiant skin and glossy hair, but tbh I never really listened. And then @doseandco sent me a tub of each of their collagen creamers, and there was no excuse not to try. It's been a month of using the creamers in different ways - in my coffee, my matcha, my water and even in my baking - my nails are the strongest they've been in years and my skin has a newfound glow. The creamers were so successful in my baking that I'm going to share 2 recipes with you!! First up is the recipe for my Rhubarb, Tangelo and Pistachio Cake, which calls for a scoop of Dose & Co's Vanilla Creamer. Find it in the link in my bio. You can purchase Dose&Co at New World and PAK’nSAVE in New Zealand!



200g plain all-purpose flour

120g coconut sugar

100g ground almonds

2 tsp baking powder 

Pinch sea salt 

½ cup almond milk

Zest of a juice of 2 tangelos

1 tsp vanilla extract

½ cup light olive oil

⅓ cup unsweetened full-fat coconut yogurt 

40g raw pistachios, roughly chopped 

30g / 3 scoops Dose & Co Vanilla Collagen Creamer 

2 stems of rhubarb, washed and cut into 1cm / 1/2" chunks


½ a tangelo, thinly sliced

Fresh edible flowers (optional)

  1. Preheat the oven to 170°C on fan bake. Line a 22cm / 9" cake tin with baking paper.
  2. In the bowl of an electric stand mixer, combine the flour, coconut sugar, ground almonds, baking powder and salt.
  3. Gradually add in the milk, zest and juice, vanilla and olive oil.
  4. By hand fold through the coconut yogurt, pistachios and finally the collagen creamer. Be careful not to overmix.
  5. Pour the batter into the tin and spread out to the sides. Scatter over the rhubarb pieces and press them down lightly.
  6. Bake for approximately 40 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
  7. Allow the cake to cool for 10 minutes before turning out onto a cooling rack.
  8. Decorate as desired.
  9. Serve the cake slightly warm with a generous dollop of coconut yogurt.
  10. Refrigerate in an airtight container for up to 2 days.