I saw a recipe what really got my attention. It looked great and the ingredients sounded good to me.
I exactly did what the recipe said. And ... an absolut disaster was the result, haha.
More than sweet (even I left a bit of the sugar!) very oily and stone hard.
So not good to eat at all. I was angry because a lot of great ingredients simply ended up in my bin.
But, I was keen to give it another go,... with my own creations in mind. I actually always end up with the best results, when I do not follow recepies. So I started all over again, because I liked the falvour combination. I changed it a bit. The coffee actually was in the batter. But with the little bits and pieces we could slightly eat, we could not taste the coffee at all. The orange was just overpowering. So I changed that. I choose to only use the zest of 1 orange and not 2, like the recipe said. I didn't add coffee at all into the batter. I added it into the chocolate topping. Great choice, because the chocolate topping turned to a nice tasting coffee-chocolate. YUM.
I also left a lot of sugar. The recipe ask for more than I used.
The chocolate itself also contains sugar, what makes the chocolate part sweet enough.
And I added baking powder, what wasn't ask in the recipe.
In my opinion thats one of the reasons the first version was inedible.
I am happy with my version.
The brownie is nice and soft.
The flavours of organge, chocolate and coffee come really nice together.
A lovely vegan treat for everydays occasion :-)
Ingredients for the batter:
Zest from 1 organic orange (about 1 tbsp)
100g dark chocolate (70% cocoa)
250g plain flour ( I used 00 flour)
2 tbsp plain cocoa powder
1 tbsp baking powder (15g)
70g Nuttelex margarine
100g organic raw sugar
1 tsp organic vanilla essence (5ml)
15g Vanilla sugar
400-450 ml Almond or Soy milk
1cl Cointreau Liquor (optional)
For the chocolate coffee topping:
200g dark chocolate
20g Nuttelex margarine
1 tbsp italian ground coffee powder
Extra:
some raw cocoa powder to finish
1 baking dish 22cm x 22cm
1. Preaheat oven to 180C and bake for 30 minutes.
2. Finaley grate the peel of one middle sized organic orange. Set aside
3. Melt chocoalte. Add into a glass or metal bowl.
Heat some water in a pot and heat the chocolate over the water steam. Set aside.
4. Add all other ingredients for the batter into a bowl and mix well to a smooth and creamy consistency.
5. Add melted chocolate and stir well to combine.
6. Add into the slightly oiled baking dish and bake for about 30min.
7. Meanwile melt chocolate and margarine the same way you did with the first chocolate.
When melted, add the ground coffee.
8. When the brownies are baked, remove from oven.
When slightly cooled down, turn the brownie up side down the dish to have the straight side on top.
Immediately spread still hot chocolate mixure over warm brownies.
Cool down completely in baking dish on a wire rack.
9. Cut into squares
10. Finish with a slight cover with raw cocoa powder
Ange's easy Tropical Pineapple Crumble
I was in the creation mood a couple of days ago.
I had this beautiful fresh pineapple in my pantry.
I actually bought the pineapple for juicing.
But somehow this cake popped into my mind.
I love apple crumble. So why not give a different flavour a go.
Fresh pineapple and coconut crumbles should work great together ---- and they do!
I am pretty happy with the result :-)
The crumble cake is moist and very pleasant to eat.
The crispy, coconut tasting crumbles, bring this cake really nice together.
This is an easy to make cake with not many ingredients. I think pretty perfect for everyone who loves it simple.
I recommend fresh pineapple. Ripe and sweet! I would not use tinned pineapple, but feel free to give it a go.
Here are the ingredients for the base:
150g plain flour (organic)
100g almond meal
60g raw sugar (organic)
150g Nuttelex coconut
12g Vanilla sugar
1 pinch of seasalt or pink salt
The filling:
650g fresh pineapple cut into smaller cubes
1 tbsp Vanilla sugar
1/2 tsp Dutch cinnamon (or every other cinnamon)
25g raw sugar (organic)
1 tbsp potato starch
For the crumbles you need:
100g plain flour (organic)
50 fine desiccated coconut
100g raw sugar (organic)
plus 1 tbsp raw sugar + coconut extra
1. Start with the base.
Add all ingredients for the base into a bowl and mix with your hands well, until you reach a smooth dough.
Wrap into cling foil and refrigerate until needed.
2. Prepare the filling. Cut pineapple. Remove skin and stemp. Cut into small cubes and add into a bowl. Add the other ingredients, mix well and set aside.
3. Add all ingredients for the crumble into a bowl.
Bring everything together with your fingers and crumble. Refrigerate.
4. Preheat oven to 170C
5. Use a spring-form dish 23cm.
Remove base dough from the fridge. Roll with a rolling pin to about a 1cm thick base.
Cover spring-form dish with baking paper
(I really recommend that, because I forgot to lay the bottom with baking paper and the bottom was sticked to the dish).
Add base carefully into the dish and use your hands to even and smooth the bottom and sides.
Make the frame about 5cm high.
6. Bake for 10min and remove from the oven again.
7. Add pineapple and push down the filling a bit. Even the top with a spoon to get an even top part.
8. Mix the crumbles with another tbsp. of sugar and coconut carefully and top the filling with the crumbles.
9. Bake for 35min.
When the crumbles maybe turning to dark, just remove the cake to the lowest point of your oven and bake until finish.
10. Remove from the oven and cool down complete.
Serve with some coconut sprinkles on top. Or Some coconut ice cream.
Suggestion: Mix some vegan cream with some white rum and serve it as Pina Colada Crumble :-)
Bon Appeti!
Traditional German Apple Crumble
(Apfelstreusel)
My sweetheart is working from home today. So I thought I bake a traditional German apple crumble, to sweeten his working day at home. I am very happy with the result. So delicous. Apple crumble are made different ways in Germany. This time I choose the traditional way I know from my childhood. This cake is baked with shortcrust pastry. Filled with a delicious apple/raisin mix and topped with crumbles and covered in icing sugar, when done.
Served with dairy free cream and a cup of coffe. YES -- our German hearts will have a happy dance :-)
To make one cake you will need:
300g "00" flour, 100g organic raw sugar, 200g dairy free margarine (Nuttelex), 50ml almond milk, 1 pinch of seasalt, 1 tbsp vanilla sugar, 1 tbsp vanilla essence
For the filling:
4 middle sized apples (no granny smith apples! - everything else is fine), 3 tbsp raw sugar, 1 tbsp vanilla sugar, juice of half a lemon, 1 tsp Dutch cinnamon and 1/2 cup of raisins.
For the crumbles:
100g "00" plain flour, 100g raw sugar, 80g Nuttelex sunflower margarine
You also need a small spring form 21cm/diameter
Preheat oven to 180C and bake for 30 minutes.
Finally, Apricot season has started.
I bought my very first apricots of this season. And I baked one of my all time favorite cakes! My austrian grannies Apricot cake. My Granny and my mum baked this every year. As a kid, I ate lot's of this cake - and the smell of it when i entered the kitchen was/is simply beautiful.
I so loved it.
This cake turned just perfect --- fluffy and moist. I am actually proud of this piece of deliciousness :-)
Apricots are not just delicous, they are also full of nutriens!
100g Apricots contain: Vitamin A - thats 39% of the daily recommended intake. Apricots also contain 10mg Vitamin C, 3,3 mcg Vitamin K. With 259mg its a good source for Potassium. Also Copper, Calcium and Iron are in this delicous little orange balls.
So, lets get started with the cake.
You need:
2,5 cup plain flour (00), 1 cup dessicated coconut, 3/4 cup organic raw sugar, 3 tbsp vanilla sugar, 2 tbsp vanilla essence (or half a fresh vanilla pod), 1 tsp fresh lemon zest, 1 pinch of salt, 3 tbsp baking powder, 3/4 cup of Sunflower Oil, 2-3 generous tbsp of Nuttelex Sunflower margarine, approx 350 - 400 ml unsweetened organic soy milk, as many fresh Apricots as needed to top the cake and icing sugar to sprinkle on the cake before serving.
Preheat your oven to 170C°. Add all ingredients for the batter into a bowl and mix with your handheld electric mixer until you get a smooth and creamy consistency. You also can use your food processor. Add the dough into a spring form or quarter form baking dish and top with the fresh apricot halfs. Bake the cake for approx 30 - 40 min. Check with a wooden skewer if ready --- when the stick is clean --- the cake is ready!
Get the cake out of the oven and let cool down. When ready to serve, cover the cake with lots of icing sugar. You can serve the cake room temperature or straight out of the fridge.
ENJOY my favorite cake :-)
I bought my very first apricots of this season. And I baked one of my all time favorite cakes! My austrian grannies Apricot cake. My Granny and my mum baked this every year. As a kid, I ate lot's of this cake - and the smell of it when i entered the kitchen was/is simply beautiful.
I so loved it.
This cake turned just perfect --- fluffy and moist. I am actually proud of this piece of deliciousness :-)
Apricots are not just delicous, they are also full of nutriens!
100g Apricots contain: Vitamin A - thats 39% of the daily recommended intake. Apricots also contain 10mg Vitamin C, 3,3 mcg Vitamin K. With 259mg its a good source for Potassium. Also Copper, Calcium and Iron are in this delicous little orange balls.
So, lets get started with the cake.
You need:
2,5 cup plain flour (00), 1 cup dessicated coconut, 3/4 cup organic raw sugar, 3 tbsp vanilla sugar, 2 tbsp vanilla essence (or half a fresh vanilla pod), 1 tsp fresh lemon zest, 1 pinch of salt, 3 tbsp baking powder, 3/4 cup of Sunflower Oil, 2-3 generous tbsp of Nuttelex Sunflower margarine, approx 350 - 400 ml unsweetened organic soy milk, as many fresh Apricots as needed to top the cake and icing sugar to sprinkle on the cake before serving.
Preheat your oven to 170C°. Add all ingredients for the batter into a bowl and mix with your handheld electric mixer until you get a smooth and creamy consistency. You also can use your food processor. Add the dough into a spring form or quarter form baking dish and top with the fresh apricot halfs. Bake the cake for approx 30 - 40 min. Check with a wooden skewer if ready --- when the stick is clean --- the cake is ready!
Get the cake out of the oven and let cool down. When ready to serve, cover the cake with lots of icing sugar. You can serve the cake room temperature or straight out of the fridge.
ENJOY my favorite cake :-)
Sacher Torte --- Viennas most famous cake!
I love this cake and I am happy with the result of my vegan version!
I had a open tin of coconut cream. I needed to cook or bake soemthing before it perished. So I made a delicous chocolate cream out of it and used it for a cake. It brings a pretty good texture and taste to the cake. I am pretty impressed with that result. Apricot jam is the typical Austrian flavour you find in sweets. But I think Sacher Torte is the most popular one.
For the cake base you need:
2, 5 cups plain flour "Type 00", 2 tbsp soy flour, 1 cup raw sugar, 3\4 cup of raw baking cocoa, 5 tbsp Vanilla sugar, 2 tbsp vanilla essence, 400ml almond milk, 3 tbsp baking powder, 1\2 tsp Soda Bi Carbonat, 1 tbsp Nuttelex dairy free margarine, 3\4 a cup of sunflower oil.
For the Cream:
1 can coconut cream --- only the cream part, not the liquid part, 5 tbsp Nuttelex sunflower, 3 tbsp raw baking cocoa powder, 1/2 a vanilla pot (the seeds from the inside), 3\4 cup of icing sugar.
For the Ganesh:
150g dark vegan chocolate, 100 ml water, 1 tbsp Vanilla Sugar
You also need:
5 tbsp Aprico Jam --- get one with at least 50% fruit!
![Picture](/uploads/1/2/8/8/12880695/5377488.png?864)
Bee Sting Cake - brings back a lot of memories from my hometown Berlin. I loved this cake. Still do of course. There are 2 versions of this cake. First version is straight out of the oven like it is. Second version is with cream in the middle of the cake. I gave this version a go with muffins. And it worked pretty good.
I changed the recipe a little bit. The topping usually is made with only sugar. But I think when this cake is named bee sting --- it at least should have a slight honey taste. Of course we don't use honey in a vegan kitchen. But the alternative product, Rice Malt Syrup, is very close to a mild honey.
This cake needs a bit of time, because it is made with a yeast dough. So you need resting time for the dough. Bee Sting is a perfect afternoon cake for your coffee or tea.
What you need to make the dough:
375g plain flour, 200ml lukewarm almond milk + 2 tbsp melted Nuttelex coconut or sunflower margarine,
50g raw sugar, 1,5 tbsp dry yeast, 1 tbsp vanilla essence, 2 tbsp vanilla sugar, 1 pinch of seasalt.
What you need for the topping:
150g Rice Malt Syrup, 1\2 cup raw sugar, 100g melted Nuttelex coconut margarine (please see pic in the dia show),
150g almond flakes, 1\4 cup almond milk
![Picture](/uploads/1/2/8/8/12880695/7118847.png?592)
When you want to make the Muffin version you also need for the cream:
4 tbsp Nuttelex Coconut margarine (or sunflower), 4 tbsp rice malt syrup, 1 tbsp potato starch,
1 package Soyatoo cream (rice or soy), 2 tbsp icing sugar.
![Picture](/uploads/1/2/8/8/12880695/600183_orig.jpg)
Vanilla Pudding Muffins
My new invention :-)
These ones are SO delicous. I recently baked muffins for a bake sale (and I for sure will bake these ones for the next one!). They were really delicous, but I was not happy with the fluffyness. This totally changed with these ones! Wow, light, fluffy and so yum. I baked this muffins as a dessert. I invited friends over for dinner and this was my dessert. Everyone was so pleased and my friend even said to my sweetheart "you are a lucky man". I so love when my friends enjoy my food :-)
When I baked the muffin, my sweetheard said, leave them like they are --- they are great. But I felt something is missing. I was not in a mood for a icing. Most muffins have icings. I remembered when I talked with my friend about her hubby. I once ask her what kind of cakes he like --- and she said, something with pudding would be nice.
So, I thought at this conversation and there it was ---- Vanilla Pudding.
I crossed all my fingers that the pudding will set on the muffin. I was concerned that it will "run away" from the top of the muffing, but it didn't. When I served the muffins, the little cake fork went through the muffin like a hot knife through butter --- so soft. Ok, enough of the talk ... let's go to the recipe!
Out of the batter I made I got 9 Muffings. You will need a muffin tray and patty pans.
Ingredients for the muffin:
2 cups organic plain flour, 1\2 cup roasted almond meal, 1 cup raw sugar, 1 tbsp vanilla sugar, 1 tbsp organic vanilla essence, 2 tbsp baking powder, 1 tsp lemon zest (from a fresh lemon), 12 tbsp sunflower oil, 2 tbsp Nuttelex sunflower margarine, 350ml Almond milk.
Ingredients for the Pudding:
300ml Rice Whip from Soyatoo, 200ml Almond milk, 4 heaps tbsp vanilla custard powder, 1\2 a vanilla pot (the seeds), 4 tbsp raw sugar, 2 tbsp vanilla sugar, 1 tbsp organic vanilla essence, 3 tbsp soy cream from Soyade.
Cocoa powder for decoration.
Preheat oven to 180C
Mix all ingredients for the muffins into your food processor to a smooth batter.
Fill into muffins patty pans you put into a muffin tray.
Turn down the heat to 170C and add the batter into the oven for 25min. Have a wooden skewer test, but they should be fine. Leave them to cool out complete.
To make the pudding, mix the custard powder, sugar and a splash of almond milk or water well witout any lumps. Heat the cream and almond milk with the vanilla pot, sugar and essence.
Bring to a slight simmer and add the custard powder mix ---
whisk immediately with a wire whisk to a smooth pudding. It should thicken pretty soon. Bring to a very short boil and turn off the heat. Set aside and let the pudding cool down complete --- stir regulary to not get any lumps. When the pudding has reached a cold temperature, fill into a piping bag. Pipe the pudding on top of the muffins, sprinkle with some cocoa powder and refridgerate. Serve the muffins with some fruits of your choice. Straw or Raspberries suit very well.
ENJOY :-)
Look at this!
My first sponge cake. Actually, my second. My first one was just an experiment, which worked.
And this one was actually an order from my partner for his morning tea at work.
And the second one even turned better than my first "experiment" :-)
For the first time worked with chick pea juice (the water from a can of chick peas).
Aquafaba is the new egg-white in the vegan kitchen.
And here is my recipe. To make the cream cheese please use this recipe for homemade cream cheese.
https://anges-kitchen-veggieart.weebly.com/cheese--other-homemade-products.html
So you need to prepare 1 day ahead. But it is worth it.
The result of 1l soy milk is enough for one sponge cake.
For the sponge cake you need:
1 can of chick peas - only the water (beaten with 3\4 cup of icing sugar, 1tbsp Vanilla sugar and 1 knife tip of Xantan Gum), 2 cup Wholemeal Atta Flour, 1 tbsp baking powder, 6 generous tbsp cocoa powder, 2 tbsp Vanilla essence, 10 tbsp Sunflower oil, 1 pinch of seasalt, 400ml Almond milk, 5 generous tbsp of the froth.
For the orange cream you need:
200g homemade cream cheese, The zest of 1 orange and the juice of 1 small orange, 3 tbsp Nuttelex sunflower margarine, 1\2 package Soyatoo whip cream, 1 tsp Vanilla essence, 1\4 cup icing sugar, 1 knife tip safron colouring (available at indian grocery stores) ---
I also used my leftover Orange Contreau Syrup. But you can leave that if you have no Contreau available.
![Bild](/uploads/1/2/8/8/12880695/9707832_orig.png)
Choco Flockina Cake
I remember that cake very well. It was a cake mix in Germany - I think from Dr. Oetker.
As child I so loved that cake. Every time when mum ask me what kind of birthday cake I wanted, I always replied ... "Choco Flockina Cake".
I don't know why I forgot this cake, but 2 days ago it returned to my memories again.
And I am so pleased and happy with that result.
It's almost like the cake from Dr. Oetker, haha.
Only better, because it is more moist than the original!
This cake for sure is a delight on every table. When you love the taste of Vanilla and dark chocolate, this is your cake. Served with some fresh berries, soy or rice cream, or just the way it is with a nice cup of coffee or tea. YUM!
Here is what you need for a small loaf baking dish:
1 cup plain flour, 1 cup atta wholemeal flour, 1\2 cup fine dessicated coconut, 1,5 tbsp baking powder, 1,5 tbsp vanilla essence or fresh vanilla, 1 pinch of salt, 2-3 tbsp icing sugar Stevia, 2-3 tbsp organic coconut sugar, 3\4 cup sunfloweroil (but be careful, some really have a strange strong smell and taste - dont use this ones, your cake will be not tasty. The oil should have no smell at all - if it has no smell at all, its the correct oil to use) , approx. 300-400 ml Almond vanilla milk unsweetened (use as much of the milk as it needs to get a smooth and creamy batter), 2 blocks of luxury dark chocolate from Kinnerton.
Preheat oven to 170C
![Bild](/uploads/1/2/8/8/12880695/8730421_orig.jpg)
Mango Tart
I had lots of mangos this season. This time I wanted not just a cake, I was in the mood for puff pastry and vanilla pudding. I thought that would be a nice combination with the mango, and I was correct! Really, really delicous. Easy to make as well.
You need:
2 sheets of vegan puff pastry (available at Aldis and Woolies - even marked as vegan!), 2 big mangos cut into stripes or whatever you like, 1-2 cups of vanilla pudding (to make the vanilla pudding you need 1 package\300ml of soy cream, 2 tbsp of vanilla essence, as much custard powder as it needs to turn into a thick pudding - should be approx 2-3 tbsp, coconut sugar or raw sugar and a dash of seasalt), Nuttelex Sunflower margarine for spreading the pastry, vanilla sugar and some icing sugar to finish the tart.
![Bild](/uploads/1/2/8/8/12880695/3578799.jpg?647)
I was so in the mood for a cherry crumble. Back in Germany, I loved this simple cake! It is not cherry season at the time, but that doesn't matter. I always use the cherry compote anyway. You can get a big glass at Aldi for a good price! And they are even from Germany - so perfect for this cake.
I am very happy with the result of this cake. The top is so crunchy, and the inside is moist and fluffy.
Happy days :)
Let's start with my recipe, ok!
You need to make the crumbles:
1/2 cup of wholemeal atta flour, 1/2 cup of organic raw sugar (from Coles, thats the finest one), 5 tbsp Nuttelex Sunflower margarine.
For the batter:
2 cups wholemeal atta flour, 3/4 cup dessicated coconut, 1,5 tbsp baking powder, 1/2 tsp dutch cinnamon, 3/4 cup organic raw sugar, 3/4 cup sunflower oil, 1 tbsp vanilla essence, 1 dash of salt, 225 ml soy milk, 1 glass of cherries, several dashes of vanilla sugar, 2-3 tbsp icing sugar.
![Bild](/uploads/1/2/8/8/12880695/7286499_orig.jpg)
It is Blueberry season here in Australia!
Blueberries are among the highest anti-oxidant value fruits. Fresh berries contain a small amount of vitamin C, vitamin A and vitamin E. Altogether these vitamins work as potent anti-oxidants, which help limit free radical. The berries also contain a small amount of B-complex group of vitamins such as niacin, pyridoxine, folates and pantothenic acid. It contains very good amounts of vitamin B-6, niacin, riboflavin, pantothenic acid and folic acid. These vitamins are acting as co-factors help the body metabolize carbohydrates, protein, and fats.mediated injury to the body. Blueberries contain a good amount of minerals like potassium, manganese, copper, iron and zinc. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Copper is required for the production of red blood cells. Iron is required for red blood cell formation.
So for me it was clear to make something sweet!
The moment I thought to make something sweet with the blueberries, I listened to some caribbiean music.
I saw the bunch of bananas on my table and also the lemon. And I decided ... a cake it is!
This cake is really nice --- moist and fruity. DELICIOUS
I baked the cake itself with banana and blueberries.
I gave the finished cake a glazing of vanilla & lemon with a dash of coconut.
Here is what I used ( I used a small baking dish 20 x 20 cm ):
10 - 12 rounded tbsp wholemeal atta flour, 5 rounded tbsp dessicated coconut, 7 tbsp coconut sugar, 3 tbsp Nuttelex margarine, 2 tbsp baking powder, 2 small ripe bananas, 1/2 tsp cinnamon, 2 tbsp vanilla essence, 1 dash seasalt, 4 tbsp sunflower oil, 250g blueberries, 100ml coconut quensh.
And the glaze:
approx 1 cup of icing sugar, 1 rounded tbsp Nuttelex margarine, 1 tbsp vanilla essence, 1 tsp fresh grated lemon peel, approx. 2 tbsp coconut cream, 1 tsp lemon juice.
Blueberries are among the highest anti-oxidant value fruits. Fresh berries contain a small amount of vitamin C, vitamin A and vitamin E. Altogether these vitamins work as potent anti-oxidants, which help limit free radical. The berries also contain a small amount of B-complex group of vitamins such as niacin, pyridoxine, folates and pantothenic acid. It contains very good amounts of vitamin B-6, niacin, riboflavin, pantothenic acid and folic acid. These vitamins are acting as co-factors help the body metabolize carbohydrates, protein, and fats.mediated injury to the body. Blueberries contain a good amount of minerals like potassium, manganese, copper, iron and zinc. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Copper is required for the production of red blood cells. Iron is required for red blood cell formation.
So for me it was clear to make something sweet!
The moment I thought to make something sweet with the blueberries, I listened to some caribbiean music.
I saw the bunch of bananas on my table and also the lemon. And I decided ... a cake it is!
This cake is really nice --- moist and fruity. DELICIOUS
I baked the cake itself with banana and blueberries.
I gave the finished cake a glazing of vanilla & lemon with a dash of coconut.
Here is what I used ( I used a small baking dish 20 x 20 cm ):
10 - 12 rounded tbsp wholemeal atta flour, 5 rounded tbsp dessicated coconut, 7 tbsp coconut sugar, 3 tbsp Nuttelex margarine, 2 tbsp baking powder, 2 small ripe bananas, 1/2 tsp cinnamon, 2 tbsp vanilla essence, 1 dash seasalt, 4 tbsp sunflower oil, 250g blueberries, 100ml coconut quensh.
And the glaze:
approx 1 cup of icing sugar, 1 rounded tbsp Nuttelex margarine, 1 tbsp vanilla essence, 1 tsp fresh grated lemon peel, approx. 2 tbsp coconut cream, 1 tsp lemon juice.
![Bild](/uploads/1/2/8/8/12880695/7321003.jpg?448)
I really was in the mood for coconut.
Before I turned vegan, I loved Bounty bars. To turn this into a cake I thought, would be a good idea.
I am very happy with the result. The cake was moist and fluffy, easy to make and simple. And you don't need much ingredients!
Here is what I used:
1,5 + 2 tbsp cups Atta Wholemeal flour, 1 and 1/4 cup dessicated coconut, 250ml coconut quensch or coconut milk, 3/4 cup Stevia, 2 tbsp Nuttelex margarine, 1/3 cup sunflower oil, 2 tbsp baking powder, 1 pinch of seasalt, 1 tbsp vanilla essence.
For the glaze - 50g dark chocolate, 30 g white chocolate (sweet William white chocolate)
and 100ml coconut cream.
![Bild](/uploads/1/2/8/8/12880695/695573.jpg?388)
Preheat oven to 170C°
Mix all ingredient, except for the glaze, into your food processor and process to a smooth batter. Use a cake tin for a loaf, spread a bit with sunflower oil, add the batter and bake for 25-30 min.
When ready remove from the oven and let cool down complete.
To make the glaze, heat the coconut cream in a pot and melt the chocolate in it. When completly melted, top on the cake and spread all around it. Sprinkle with dessicated coconut and refridgerate over night! The cake will be best when cooled for at least 12 hours! ENJOY :-)
Mix all ingredient, except for the glaze, into your food processor and process to a smooth batter. Use a cake tin for a loaf, spread a bit with sunflower oil, add the batter and bake for 25-30 min.
When ready remove from the oven and let cool down complete.
To make the glaze, heat the coconut cream in a pot and melt the chocolate in it. When completly melted, top on the cake and spread all around it. Sprinkle with dessicated coconut and refridgerate over night! The cake will be best when cooled for at least 12 hours! ENJOY :-)
![Bild](/uploads/1/2/8/8/12880695/6171748.jpg?587)
This is the birthday cake I baked for my sweetheart. I actually wanted to surprise him with a fruit cake. I even got the correct baking dish from Germany to bake it, but he said -- No, keep your fruit cake, I want a chocolate cake! He saw a picture of my mums chocolate cake and was so keen to get one for this birthday, haha. Well, I couldn't say no, so I baked him his chocolate cake. But I wanted the cake be different to my mums one. She filled it with cherry jam, I wanted it really chocolaty. I made a chocolate cream to fill the cake. And this cream, WOW, haha - I was so close to eat the cream straight out of the bowl like it was! Very delicous. Let'S start with the recipe :-)
For the cake base I used:
2 cups wholemeal Atta flour, 3/4 cup dessicated coconut, 3 tbsp baking powder, 2 tbsp Nuttelex sunflower margarine, 1/2 cup sunflower oil, 1/2 cup Stevia (but use whatever sweetener you like), approx. 300-400ml soy milk, 5 generous tbsp cocoa powder (I used pure baking cocoa), 1 tbsp Vanilla essence or 1/2 a fresh vanilla pot, 50ml hot water.
To make the cream you need 2 bowls and:
Buttercream: 4 generous tbsp Nuttelex sunflower margarine, 4 generous tbsp icing sugar, 2-3 tbsp Jamaica Rum, 1 generous tbsp cocoa baking powder.
Cream: 125 ml cold soy cream to whip, 1tbsp potato starch, 2 tbsp icing sugar, 1 tsp vanilla essence, 2 tbsp cocoa baking powder
For the ganache:
170g dark chocolate, 125ml soy cream, 5ml hot water with 1-2 tsp raw sugar (but you can leave that when the chocolate is sweet enough) and a bit of dessicated coconut to decorate the cake.
For the cake base I used:
2 cups wholemeal Atta flour, 3/4 cup dessicated coconut, 3 tbsp baking powder, 2 tbsp Nuttelex sunflower margarine, 1/2 cup sunflower oil, 1/2 cup Stevia (but use whatever sweetener you like), approx. 300-400ml soy milk, 5 generous tbsp cocoa powder (I used pure baking cocoa), 1 tbsp Vanilla essence or 1/2 a fresh vanilla pot, 50ml hot water.
To make the cream you need 2 bowls and:
Buttercream: 4 generous tbsp Nuttelex sunflower margarine, 4 generous tbsp icing sugar, 2-3 tbsp Jamaica Rum, 1 generous tbsp cocoa baking powder.
Cream: 125 ml cold soy cream to whip, 1tbsp potato starch, 2 tbsp icing sugar, 1 tsp vanilla essence, 2 tbsp cocoa baking powder
For the ganache:
170g dark chocolate, 125ml soy cream, 5ml hot water with 1-2 tsp raw sugar (but you can leave that when the chocolate is sweet enough) and a bit of dessicated coconut to decorate the cake.
![Bild](/uploads/1/2/8/8/12880695/7600646.jpg?591)
I recently said to my sweetheart ... honey, I am so in the mood for a chocolate pudding with custard. He said, yea, sounds good! On Sunday we had a lovely lunch and afterwards I ask him ... "do you want me to bake a quick cake for the afternoon coffee?" He laught and said, yea, why not! I still was thining at this chocolate pudding with custard ... so I baked a chocolate cake. I first wanted to make a chocolate ganesh like I usually do, but this time I thought ... hm, why not making a vanilla ganache with white instead of dark chocolate!
So I didn't make a pudding with custard, I baked a chocolate cake with vanilla ganache! Sounds good to me :-)
And this was a great idea because its simply delicous! It is really quick to make. I also decided to add some more nutriens into the cake, so I also added oats this time.
We both where so pleased about how fluffy and moist my chocolate slices turned.
I used a small baking dish 20 x 20 cm and I had leftover batter. But no problem at all, I added some blueberries into the leftover batter and made some Muffins out of it.
And here are my ingredients:
1,5 cups wholemeal Atta flour, 3/4 cup dessicated cocunut, 1/4 cup dessicated oats, 3/4 cup Stevia or raw sugar, 3 tbsp baking powder, 1/2 a vanilla pot, 1 dash of seasalt, 3/4 cup of cocoa powder, 3/4 - 1 cup of Sunflower oil, approx. 350ml soy milk (more or less - the dough should be smooth and creamy), 150g white chocolate - I used Sweet Williams white chocolate, the other half of the vanilla pot and 1/2 tsp vanilla essence (I actually like this essence flavour), 50ml hot water.
To make the cake, preheat oven to 170C° - add the flour, coconut, oats, sugar, baking powder, oil, soy milk, cocoa, salt into your food processor and process until you get a smooth and creamy batter.
Add to a baking dish. Spread the baking dish with a little bit of oil before filling in the batter. Put into the oven and bake for approx 20 - 30 min. I used a small baking dish and I also only filled it half with the dough. I wanted to receive a small cake I could cut into slices. But feel free to use all the dough in a bigger baking dish.
When the cake is ready, let it cool down. When cooled out, make the ganache ....
So I didn't make a pudding with custard, I baked a chocolate cake with vanilla ganache! Sounds good to me :-)
And this was a great idea because its simply delicous! It is really quick to make. I also decided to add some more nutriens into the cake, so I also added oats this time.
We both where so pleased about how fluffy and moist my chocolate slices turned.
I used a small baking dish 20 x 20 cm and I had leftover batter. But no problem at all, I added some blueberries into the leftover batter and made some Muffins out of it.
And here are my ingredients:
1,5 cups wholemeal Atta flour, 3/4 cup dessicated cocunut, 1/4 cup dessicated oats, 3/4 cup Stevia or raw sugar, 3 tbsp baking powder, 1/2 a vanilla pot, 1 dash of seasalt, 3/4 cup of cocoa powder, 3/4 - 1 cup of Sunflower oil, approx. 350ml soy milk (more or less - the dough should be smooth and creamy), 150g white chocolate - I used Sweet Williams white chocolate, the other half of the vanilla pot and 1/2 tsp vanilla essence (I actually like this essence flavour), 50ml hot water.
To make the cake, preheat oven to 170C° - add the flour, coconut, oats, sugar, baking powder, oil, soy milk, cocoa, salt into your food processor and process until you get a smooth and creamy batter.
Add to a baking dish. Spread the baking dish with a little bit of oil before filling in the batter. Put into the oven and bake for approx 20 - 30 min. I used a small baking dish and I also only filled it half with the dough. I wanted to receive a small cake I could cut into slices. But feel free to use all the dough in a bigger baking dish.
When the cake is ready, let it cool down. When cooled out, make the ganache ....
![Bild](/uploads/1/2/8/8/12880695/2763666.jpg?486)
I was in a baking mood this weekend. I didn't wanted to make a cake, I was more in the mood for a tart. This tart turned really beautiful. I wanted to mix hazelnut, banana and chocolate - so I made a hazelnut doug, banana cheese and chocolate ganesh. I am very happy with the result. My sweethearts working mate also approved of this delicous cake, hihi. I am always happy when non vegans love my cakes or whatever I cook or bake.
Here are my ingredients:
For the dough:
1 cup ground hazelnut, 1/2 cup ground hazelnut, 1/2 cup Atta wholemeal flour + approx 2 more tbsp, 2 tbsp vanilla sugar, 1/4 cup raw sugar, 2 tbsp Stevia icing sugar ( use just raw sugar when you don't like to use Stevia), 130g Nuttelex dairy free margarine, a dash of seasalt.
For the banana cheese filling:
2 big ripe bananas, 1 package silken tofu, 1/2 cup Tofutti cream cheese, 1/4 cup potato starch, 3 tbsp agar agar powder, 1 dash Dutch cinnamon, 1/4 cup Stevia icing sugar, 1/4 cup raw sugar, juice of half a middle sized lemon.
2 extra bananas for topping and 250g dark chocolate + 100ml hot water for the ganesh.
![Bild](/uploads/1/2/8/8/12880695/6269864.jpg?478)
Often when I pass the baking section at my supermarket, I see cinnamon swirls. I always loved them, but since I turned vegan, I don't buy them anymore. They contain dairy and palm oil.
I baked my own cinnamon swirls now, hehe.
I did it the German way, with a yeast dough. The cinnamon swirls here in Australia are made with puff pastry ... also very delicous, but this time I wanted a bit more.
To make the dough you need:
280g Wholemeal Atta flour, 2,5 tbsp dry yeast, 1 pinch of salt, 2 tbsp vanilla sugar, 1 tbsp Stevia, 1 tbsp lemon zest, 3/4 tsp cinnamon, 1/2 tsp of nutmeg, 10 tbsp sunflower oil and approx. 200-250 ml lukewarm soy or oats milk.
To make the dough, sieve the flour into a bowl. Make a well into the flour in the middle of the bowl and add the yeast into it. Fill a couple of tbsp lukewarm soy or oatsmilk into the yeast, mix a bit and wait until it starts to bubble. Add the vanilla sugar, stevia, salt, sunflour oil, cinnamon and nutmeg to the bowl and mix well. Use flour to work the dough out. The dough will be sticky at the beginning, that is ok. Just use as much flour until the dough is so soft and slighly moist. Work approx. 10 min with the dough - knet it! Then return to the floured bowl and give it a rest of 1 hour. I always use this time to make my shoppings. When I return from shopping, the dough is ready.
Preaheat oven to 170C°.
The dough should be doubled by now. Put it on a flour surface and knet again. Make little portions and make some "snakes" ... roll it and put on a baking trail (with baking paper). Do this until you finished the dough --- I got 8 cinnamon swirls out of it. Spread the swirls with some of the milk and off, into the oven! Bake until golden brown --- that should take 15-20 min.
You also will need:
1/2 cup of raw walnuts, 5 tbsp raw sugar + 1 tbsp vanilla sugar, 3-4 cups icing sugar, 3 tbsp soy cream or 3-5 tbsp soy milk.
To candy the walnuts --- process the walnuts slightly until you got small pieces. Heat a frying pan and add the walnuts. Roast them for 5 min. Add the sugar and vanilla sugar, stir well and wait until the sugars have dissolved. Add the nuts on a baking paper and let it cool out.
![Bild](/uploads/1/2/8/8/12880695/9454962.jpg?483)
Look at this. Doesn't this cake remind you at your grannies kitchen? It reminds me at my grannies kitchen :-)
This kind of cake, a Guglhupf is very popular in Germany and Austria. There is the original Guglhupf, but you can create whatever flavour you want with this cake. I like that.
I chose to use marzipan and almonds as well. The Guglhupf turned out pretty delicous. We will have a great weekend "cafe-time" treat :-)
Here are my ingredients:
1 cup wholemeal flour, 2 cups Atta flour, 1 cup almond meal, 2 generous tbsp baking powder, 3/4 cup organic raw sugar (you can use whatever sweetener you want of course), 1/2 a vanilla pot, 1 tsp lemon zest, 6 tbsp Jamaica rum, 100g marzipan - cut in small cubes, 3/4 cup raisins, 1 dash of seasalt, 2 generous tbsp Nuttelex margarine (or any other dairy free margarine), 1/2 cup sunflower oil, 350 ml almond milk, 1/2 cup of almond flakes (roasted in a pan), 140 g dark chocolate (I used Luxury Dark chocolate - see picture from the caribbeange cake).
Preaheat oven to 170° - Start to prepare the marzipan. Use raw marzipan and cut into small cubes.
Add flour, almond meal, baking powder, lemon zest, vanilla pot seeds, stevia, margarine, sunfloweroil, rum, salt and soy milk into your food processor and process until you got a smooth batter. When ready, add the marzipan cubes and raisins. Mix well with a spoon, don't process!
Add the batter into a Guglhupf dish. Spread some oil into the dish, that will make it easier to remove when baked.
Add the batter and put into the oven for 30 min.
When ready let the cake cool out - put on a plate and start to roast the almond flakes. Heat a frying pan and add the flakes without any oil! Roast until golden brown. Put on a plate and let it cool down.
Heat some water and melt the chocolate over a hot water bath in a bowl. Don't let the bowl come in touch with the water! When the chocolate has melted --- spread over the cake. Sprinkle with the almond flakes and put into the fridge for firming. Get the cake out of the fridge before serving! Have a great cafe or tea time and ENJOY :-)
![Bild](/uploads/1/2/8/8/12880695/9017982.jpg?536)
I was so in the mood for a
LEMON COCONUT CAKE!
I haven't had Lemon cake in ages. It is simple, quick and refreshing delicous.
I am very happy with the result of my cake itself. It's moist and fluffy, very very nice. I am not happy about the icing. But only because: for the first time I tried Stevia icing! I always use Stevia as sugar replacement in my cakes. So I was really happy to see Stevia as icing as well. But, and here is my recommendation --- It is not working!
I wanted to make an easy icing --- the icing sugar with a splash of soy cream and lemon juice and zest. But it was so not working. I had to follow the suggestions on the package and use margarine as well. But even with that, it's not working for me because the icing is not dissolving.
It's getting firm, but when you bite into it, you gut lots of crunch between your teeth as if you chew sugar. I don't like that at all so for me that was the first and last try with Stevia icing sugar. So if you going to give it a try, it's up to you.
But at least the icing firmed, so I have a nice picture of my cake :-)
I used a quarter shaped baking dish 20 x 20 cm.
The ingredients:
1 cup Atta Wholemeal flour, 1 cup wholemeal flour, 3/4 cup dessicated coconut, 3 generous tbsp baking powder, 2 tbsp Nuttelex sunflower margarine, 1/2 cup sunflower oil, 1 + 1/3 cup soy milk, Juice of 1 big lemon + zest of 1 smaller lemon, 1/4 a vanilla pot, 1 cup Stevia, 1 pinch of seasalt, 1 + 1/3 cup icing sugar, 1 small splash soy cooking cream, 1 tsp lemon zest, a small splash lemon juice.
Preheat oven to 180°C
Add all ingredients, except of the icing sugar & soy cream into your food processor and process until you have a smooth and creamy batter. Spread a bit oil into your baking dish and add the batter. Bake the cake for 30 minutes.
When ready get the cake out of the oven and let it cool out complete. Leafe it in the dish until it's cold!
It is easier to remove and will not break.
Mix the icing sugar with the lemon juice, zest and a small splash of soy cream. The soy cream will make the glaze white, what always looks pretty nice. When ready spread evenly on your cake, put it into the fridge to firm and ENJOY :-)
LEMON COCONUT CAKE!
I haven't had Lemon cake in ages. It is simple, quick and refreshing delicous.
I am very happy with the result of my cake itself. It's moist and fluffy, very very nice. I am not happy about the icing. But only because: for the first time I tried Stevia icing! I always use Stevia as sugar replacement in my cakes. So I was really happy to see Stevia as icing as well. But, and here is my recommendation --- It is not working!
I wanted to make an easy icing --- the icing sugar with a splash of soy cream and lemon juice and zest. But it was so not working. I had to follow the suggestions on the package and use margarine as well. But even with that, it's not working for me because the icing is not dissolving.
It's getting firm, but when you bite into it, you gut lots of crunch between your teeth as if you chew sugar. I don't like that at all so for me that was the first and last try with Stevia icing sugar. So if you going to give it a try, it's up to you.
But at least the icing firmed, so I have a nice picture of my cake :-)
I used a quarter shaped baking dish 20 x 20 cm.
The ingredients:
1 cup Atta Wholemeal flour, 1 cup wholemeal flour, 3/4 cup dessicated coconut, 3 generous tbsp baking powder, 2 tbsp Nuttelex sunflower margarine, 1/2 cup sunflower oil, 1 + 1/3 cup soy milk, Juice of 1 big lemon + zest of 1 smaller lemon, 1/4 a vanilla pot, 1 cup Stevia, 1 pinch of seasalt, 1 + 1/3 cup icing sugar, 1 small splash soy cooking cream, 1 tsp lemon zest, a small splash lemon juice.
Preheat oven to 180°C
Add all ingredients, except of the icing sugar & soy cream into your food processor and process until you have a smooth and creamy batter. Spread a bit oil into your baking dish and add the batter. Bake the cake for 30 minutes.
When ready get the cake out of the oven and let it cool out complete. Leafe it in the dish until it's cold!
It is easier to remove and will not break.
Mix the icing sugar with the lemon juice, zest and a small splash of soy cream. The soy cream will make the glaze white, what always looks pretty nice. When ready spread evenly on your cake, put it into the fridge to firm and ENJOY :-)
![Bild](/uploads/1/2/8/8/12880695/1797536.jpg?485)
Donau Wave
First of all, this is the cake my mum wished for her 60th birthday!
This cake is very popular in Germany. I always loved this cake. Its a bit familiar with the famous Black Forest cake. Before you start to make the cake, you need to prepare one ingredient at least one week ahead! Hehe ... the rum cherrie's! But don't worry, this cake does not contain only rum cherries ... only a couple. So, please get some frozen cherries and cover them with Jamaica Rum and a bit of raw sugar. Give it a rest of 1 week. Actually, already this is so yum, haha. You can drink the rum of course ... in Germany its also popular to have a Rum Pot in winter time. Its the same action. Add whatever fruits you like into a heavy terracota pot and add rum and sugar. You will love it!
But enough with the rum, hihi --- here is my recipe:
For the dough you need:
500g Atta Flour or Wholemeal Flour, 4 tbsp baking powder, 1/4 vanilla pot seeds, 2 tbsp vanilla custard powder, 1 pinch of salt, 3/4 cup dessicated coconut, 1 cup stevia or raw sugar, 600 ml soy milk, 5 tbsp cocoa powder, 1,5 cups of sunflower oil, 1 glass of european cherries - available at Aldie's and Coles (at the international section), rum cherries.
To make the butter cream:
Vanilla pudding: 300 ml soy or rice cream, 300 ml soy milk, 6 tbsp vanilla custard powder or vanilla pudding (whatever you can get), 2 tbsp vanilla sugar, 1/2 vanilla pot
Butter cream: 220g Nuttelex sunflower margarine, 90g icing sugar, 1/4 vanilla pod, 8-10 tbsp of the cherry rum water
For the topping:
200g dark chocolate
First of all, this is the cake my mum wished for her 60th birthday!
This cake is very popular in Germany. I always loved this cake. Its a bit familiar with the famous Black Forest cake. Before you start to make the cake, you need to prepare one ingredient at least one week ahead! Hehe ... the rum cherrie's! But don't worry, this cake does not contain only rum cherries ... only a couple. So, please get some frozen cherries and cover them with Jamaica Rum and a bit of raw sugar. Give it a rest of 1 week. Actually, already this is so yum, haha. You can drink the rum of course ... in Germany its also popular to have a Rum Pot in winter time. Its the same action. Add whatever fruits you like into a heavy terracota pot and add rum and sugar. You will love it!
But enough with the rum, hihi --- here is my recipe:
For the dough you need:
500g Atta Flour or Wholemeal Flour, 4 tbsp baking powder, 1/4 vanilla pot seeds, 2 tbsp vanilla custard powder, 1 pinch of salt, 3/4 cup dessicated coconut, 1 cup stevia or raw sugar, 600 ml soy milk, 5 tbsp cocoa powder, 1,5 cups of sunflower oil, 1 glass of european cherries - available at Aldie's and Coles (at the international section), rum cherries.
To make the butter cream:
Vanilla pudding: 300 ml soy or rice cream, 300 ml soy milk, 6 tbsp vanilla custard powder or vanilla pudding (whatever you can get), 2 tbsp vanilla sugar, 1/2 vanilla pot
Butter cream: 220g Nuttelex sunflower margarine, 90g icing sugar, 1/4 vanilla pod, 8-10 tbsp of the cherry rum water
For the topping:
200g dark chocolate
![Bild](/uploads/1/2/8/8/12880695/59853.jpg?502)
Caribbeange Cake :-)
I baked this cake 2 day's ago.
I admit, this is the best cake I ever baked! My family also was so pleased with this cake, I need to bake another one!
The dough was so fluffy and moist, the fruits and chocolate so adoreable ... WOW. I named this cake after me because I think, I really did a great job!
I used a baking dish in the shape of a quarter. 20 cm x 20cm.
The ingredients for the dough are:
3 cups of wholemeal flour, 1 cup of desiccated coconut, 3 tbsp baking powder, 1 pinch of seasalt, 3/4 cup of Stevia, half a vanilla pot, 3 tbsp of Nuttelex Sunflower margarine, 1 generous splash of sunflower oil, approx 3 cups of soy milk or coconut quensh, 1 splash of sparkling water, 2 bananas - cubed, 1 pear - cubed, 1cup of blueberries, 1 pinch of cinnamon, juice of half a lemon, 1 chocolate block "luxury dark chocolate), 50ml water, 2 tsp vanilla sugar.
![Bild](/uploads/1/2/8/8/12880695/6441000.jpg?410)
Start to prepare the fruits.
Cube the banana and pear and mix with the blueberries. Add the juice of half a lime, a pinch of cinnamon and 1 tsp of raw sugar or stevia, mix well and set aside.
Add the flour, coconut, baking powder, margarine, oil, raw sugar or stevia, vanilla pot seeds, soy milk and sparkling water into your food processor and process until you have a smooth dough. You maybe will need more soy milk.
Preheat oven to 170C°
Fill the dough into a baking dish. I used a quarter dish 20 cm x 20 cm.
Top the fruits on top and push down a bit. Place evenly on the cake.
Put the cake into the oven and bake for about 40 min.
Let the cake cool down complete.
To make the ganesh melt the chocolate. Heat 50ml water with 2 tsp vanilla sugar and add the hot melted chocolate and whisk immediately very well.
Spread the chocolate on top of the cake, sprinkle with desiccated coconut and put into the fridge until the ganesh sets. Best is to leave it in the fridge when the room temperature is to high.
Take the cake 30 min before serving out of the fridge and ENJOY
Cube the banana and pear and mix with the blueberries. Add the juice of half a lime, a pinch of cinnamon and 1 tsp of raw sugar or stevia, mix well and set aside.
Add the flour, coconut, baking powder, margarine, oil, raw sugar or stevia, vanilla pot seeds, soy milk and sparkling water into your food processor and process until you have a smooth dough. You maybe will need more soy milk.
Preheat oven to 170C°
Fill the dough into a baking dish. I used a quarter dish 20 cm x 20 cm.
Top the fruits on top and push down a bit. Place evenly on the cake.
Put the cake into the oven and bake for about 40 min.
Let the cake cool down complete.
To make the ganesh melt the chocolate. Heat 50ml water with 2 tsp vanilla sugar and add the hot melted chocolate and whisk immediately very well.
Spread the chocolate on top of the cake, sprinkle with desiccated coconut and put into the fridge until the ganesh sets. Best is to leave it in the fridge when the room temperature is to high.
Take the cake 30 min before serving out of the fridge and ENJOY
![Bild](/uploads/1/2/8/8/12880695/8400030.jpg?510)
Look at this! YUM :-)
I am actually not a sweet person in the morning. I love to have a hearty breakfast. But since I buy the Scooby Doo chocolate cream from Sweet Williams ... I changed my brekki. The last week I always also had a toast with this chocolate cream and sliced banana on top. This is soooooo yum! So --- this is how my new cake was created! I thought ... chocolate and banana work so great together ... just give it a go.
So I baked an easy cake, made a delicous ganesh and topped it with vanilla candied pinenuts. How does that sound, hey :-)
I am actually not a sweet person in the morning. I love to have a hearty breakfast. But since I buy the Scooby Doo chocolate cream from Sweet Williams ... I changed my brekki. The last week I always also had a toast with this chocolate cream and sliced banana on top. This is soooooo yum! So --- this is how my new cake was created! I thought ... chocolate and banana work so great together ... just give it a go.
So I baked an easy cake, made a delicous ganesh and topped it with vanilla candied pinenuts. How does that sound, hey :-)
![Bild](/uploads/1/2/8/8/12880695/7089234.jpg)
To make the cake I added into my food processor:
1 cup of wholemeal flour, 1 cup of organic plain flour, 3\4 cup of raw sugar, 1/2 a cup of sunflower oil, 2 tbsp of baking powder, half a vanilla pot, 3/4 cup or more if you like pure cocoa powder (I used the baking cocoa), 300 ml almond milk (the dough should be smooth). 2 small organic or non organic bananas - fine cubed.
To make the ganesh I used:
100g dairy free dark chocolate (Lindt baking chocolate), 100ml water, 2 tbsp of vanilla sugar.
3/4 cup Pinenuts and 3tbsp vanilla sugar
Just add all the ingredients, except of the banana into your food processor and process until you got a smooth cake dough. When ready add the cubed banana and mix well ... but with a spoon, not with the machine!
Use whatever baking dish you like and spread it with some sunflower oil. Add the dough and put into the preheated 200C° oven. Turn down the heat to 170C° after 5 min and bake for approx 30-35 min. Have a test with a wooden spoon. If the spoon is clean when getting it out of the dough, the cake is ready.
When ready, let the cake cool down. Start to make the ganesh. Heat the water and add the vanilla sugar. Also melt the chocolate. When the chocolate is melted, add to the hot water and immediately whisk very well until shiny and smooth. Spread on the cake. Heat a frying pan without oil. Add the pinenuts and roast. Move the pan constantly. Also add the vanilla sugar and shake the pan well until the nuts are golden bown and good covered with the melted sugar. Turn off the heat and put on a plate ... let it cool down. Sprinkle on top of the cake and refridgerate!
The ganesh with be firm. ENJOY :-)
1 cup of wholemeal flour, 1 cup of organic plain flour, 3\4 cup of raw sugar, 1/2 a cup of sunflower oil, 2 tbsp of baking powder, half a vanilla pot, 3/4 cup or more if you like pure cocoa powder (I used the baking cocoa), 300 ml almond milk (the dough should be smooth). 2 small organic or non organic bananas - fine cubed.
To make the ganesh I used:
100g dairy free dark chocolate (Lindt baking chocolate), 100ml water, 2 tbsp of vanilla sugar.
3/4 cup Pinenuts and 3tbsp vanilla sugar
Just add all the ingredients, except of the banana into your food processor and process until you got a smooth cake dough. When ready add the cubed banana and mix well ... but with a spoon, not with the machine!
Use whatever baking dish you like and spread it with some sunflower oil. Add the dough and put into the preheated 200C° oven. Turn down the heat to 170C° after 5 min and bake for approx 30-35 min. Have a test with a wooden spoon. If the spoon is clean when getting it out of the dough, the cake is ready.
When ready, let the cake cool down. Start to make the ganesh. Heat the water and add the vanilla sugar. Also melt the chocolate. When the chocolate is melted, add to the hot water and immediately whisk very well until shiny and smooth. Spread on the cake. Heat a frying pan without oil. Add the pinenuts and roast. Move the pan constantly. Also add the vanilla sugar and shake the pan well until the nuts are golden bown and good covered with the melted sugar. Turn off the heat and put on a plate ... let it cool down. Sprinkle on top of the cake and refridgerate!
The ganesh with be firm. ENJOY :-)
![Bild](/uploads/1/2/8/8/12880695/3076716.jpg?510)
I recently had a chat with my partner about German bakerie's. I told him that I always so loved the Crumble-Snails and Coconut Snails. When we talked about this ... I really got a huge appetite of this Coconut Snails!
And I baked some yesterday. Not the prettiest lookings, but the ones in a bakery actually look a bit similar to mine. Mine are a bit smaller and thicker, thats all.
The recipe is very simple and the result very declicous :-)
You need to make a yeast dough. That will take a bit time, but it is worth it.
I used:
1 cup of wholemeal flower + a couple of tbst to work the dough out, 1 tbsp of dry yeast, 1tbsp baking powder, 1/2 tsp raw sugar, 1 tbst stevia, a pinch of seasalt, a splash of sunflower oil or Linseed oil, fine desiccated coconut, icing sugar, a splash of coconut cream
![Bild](/uploads/1/2/8/8/12880695/4609429.jpg?501)
Peach Cheese Cake
German bakeries have lots of different fruit cakes. I always loved fruits on my cake and this time my jelly worked perfect. I used a different Agar Agar product and this one really is great. I got it from Germany, my mum sent it to me. You can use any Agar Agar product, just check how it works. This cake really went very well. It is delicous and fresh. There is no peach season at the time, so I used tinned peaches. I also used the juice of it to make the jelly. With this cake, nobody from your non vegan friends or family, will notice that this is a vegan cheesecake! Give it a try and let them be amazed, hihi.
Here is what you need:
To make the cake base:
1/3 cup ground almonds (almond meal)
3/4 cup plain flour
1/4 cup raw sugar
90g chilled dairy free margarine (Nutellex, Soy margarine)
Filling:
1 cup of Sheezy Fresh Cream Cheese
1 package silken Tofu
1 cup raw sugar
1 small lime - zest + juice
1 tsp Dutch Cinnamon
3 tbsp Vanilla Sugar
3 tbsp Corn Flour
3 pieces of dairy free dark chocolate - finely chopped
1 tsp Agar Agar powder - mixed with a bit of cold water
For the topping:
1 big tin of sliced peaches
1 tsp Vanilla sugar
1,5 tsp Agar Agar powder
1/2 a tsp Tumeric powder
![Bild](/uploads/1/2/8/8/12880695/6734067.jpg?270)
Start with the base.
Add the ground almond, flour, raw sugar and margarine into a bowl. Rub mixture with your fingertips until it forms coarse crubs. Then knet together until you have a smooth dough.
Add it into a 20cm spring form and line the base. Press with your fingers until even --- also use a spoon to even it.
Preheat oven to 150C° and bake the base for 10 min or until slightly golden. --- Set aside
![Bild](/uploads/1/2/8/8/12880695/534300.jpg?272)
Now make the filling.
Add the cream cheese and tofu into a bowl or your food processor and add all the other ingredients. Combine the corn flour and water, also same with the agar agar - and add to the filling and combine well together. Process until smooth.
When ready pour the filling into the spring form. Tap lightly to remove any air bubbles. Bake for 50 min - then turn the oven off. But don't open the door, give the cake another 50 min!
Get the cake out of the oven and let it cool down complete.
Add the cream cheese and tofu into a bowl or your food processor and add all the other ingredients. Combine the corn flour and water, also same with the agar agar - and add to the filling and combine well together. Process until smooth.
When ready pour the filling into the spring form. Tap lightly to remove any air bubbles. Bake for 50 min - then turn the oven off. But don't open the door, give the cake another 50 min!
Get the cake out of the oven and let it cool down complete.
![Bild](/uploads/1/2/8/8/12880695/1456117.jpg?291)
When the cake has cooled down, start with the topping.
Use a sieve to dry the peaches --- but keep the juice, you will need it for the jelly! To make the jelly add the juice into a pot and heat it. Mix the agar agar with a bit of water and add to the hot juice --- bring it to the boil for 30 sec. Add the vanilla sugar and tumeric --- mix well and let it cool down a bit. When it has cooled down a bit, place the peaches on the cake. Pour over the jelly mix and put it in the fridge until it has been set. Leave it in the fridge over night.
Use a sieve to dry the peaches --- but keep the juice, you will need it for the jelly! To make the jelly add the juice into a pot and heat it. Mix the agar agar with a bit of water and add to the hot juice --- bring it to the boil for 30 sec. Add the vanilla sugar and tumeric --- mix well and let it cool down a bit. When it has cooled down a bit, place the peaches on the cake. Pour over the jelly mix and put it in the fridge until it has been set. Leave it in the fridge over night.
![Bild](/uploads/1/2/8/8/12880695/9566510.jpg?389)
That's already it!
Carefully remove the cake out of the spring form and plate up!
I hope you like my Peach Cheese Cake
ENJOY :-)
![Bild](/uploads/1/2/8/8/12880695/8386576.jpg?472)
My Austrian
"Topfentascherl"
(Curd-parcels)
Oh I am so happy about this so delicous sweet!
When we visited my granny in Austria, she often got me these for brekki. Yes, as child and teen I loved to eat sweet things in the morning --- now I enjoy this delicous sweet with my afternoon coffee or tea. Lot's of people think vegans can't have anything to eat anymore - well - you see, that's not true! You can have anything you like when you have the correct ingredient's. Thats it.
I didn't make the dough for this ones, I bought frozen Puff-Pastry (vegan, from Aldi). It works great and when I am honest --- all I made two days ago, are already gone and I will bake some new ones for the weekend.
Also with other fillings.
Here is what I used for 8 small parcels:
1 cup of Tofutti Fresh Cream Cheese
1-2 cups of raisins
Zest of half a lemon (small one)
Juice of half a lemon
2 tbsp Vanilla Sugar
1/2 a cup of brown sugar
1/4 a cup of raw sugar
1 tsp Corn Flour
1-2 cups of icing sugar
a bit Soy Milk
2 sheets of Puff Pastry - cut into 4 equal quarters
Preheat oven to 200°
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Apfelstrudel
Parcels
Here is my other favorite Austrian "cake" - Apfelstrudel. I made this ones like I know it from home, like my mum and granny made them --- only as vegan version of course! I love this kind of sweets and believe it or not, mum and granny made this for lunch or dinner! In Austria, people eat this not as a dessert --- well, maybe people do, but from my family, we only had it as lunch or dinner. We ate it warm, straight out of the oven.
In the meantime, I don't like it cold and with my afternoon coffee or tea. But feel free to have it as hot lunch. Here is my recipe for you :-)
I used to make 8 small parcels:
2 sheets of Puff Pastry - cut into 8 quarters
Approx 7 small apples --- you can use whatever apple you like, except of Granny Smith. It should be an apple with red cheeks
2 tsp Vanilla Sugar
1 tsp Dutch Cinnamon
As much Raisins as you like
Juice of half a lemon or 1 small lime
as much raw or brown sugar as you like
melted dairy free margarine
Bread crumbs (the ones when you marinate a Schnitzel)
For the icing:
1-2 cup of Icing sugar
1/2 a tsp of Dutch Cinnamon
approx 3 tbsp Soy milk or whatever milk alternative
And Icing sugar to dust
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Meißner
Cheesecake
with
Caramel Sauce
I was in the mood for some baking --- This is a German cake --- very simple and very delicous.
The original is made with lots of eggs and dairy curd --- but of course there also is a vegan version!
I never saw this cake served with caramel sauce and Soy Vanilla Ice cream--- but believe me ...
it's simply adorable when you top it with caramel sauce!
You don't need much for this cake - I only baked a small cake to give it a try --- and here is what I used:
For a 18cm diameter form:
70g of vegan margarine (Nuttelex)
50g Semolina
150 g of organic raw sugar
zest of half a lemon + 3 tbsp of the juice
1 vanilla pot
1 package (300g) silken Tofu
4 generous tbsp organic plain flour
1,5 tbsp baking powder
icing sugar for the topping + melted margarine
For the caramel sauce:
Just use lots of organic raw sugar and add 1 tsp margarine + coconut cream (full cream) and a pinch of salt .
I don't give any amounts because it depends on how much you want to make. I used approx 2-3 cups of sugar and added the cream carefully until I got a smooth consistency. You cook that of course --- melt the sugar with the margarine and cream. Add all together into the pot and stir constantly until the ingredients come together. Let it simmer for 2 min and turn off the heat ... fill into a glass or whatever and let it cool down --- be carefull if you want to have a try --- its really, really hot!