On my blog there already is a recipe for bear cupcakes, which have a lovely, creamy chocolate frosting. You can find the recipe here.

Now I wanted some vegan, gluten-free cupcakes that are also fruit-sweetened and don’t need oil either. And even better, if they could be nut-free to make them extra allergy-friendly.

Turned out this was a bit challenging. After countless trial and error I am now very happy with the result. These cupcakes have a lovely, soft texture. And combined with the pink chai cream it’s a dream

Note: with this recipe, exact measurements of ingredients is key. I recommend a good quality kitchen scales and measuring spoons. I’m leaving a note in the recipe itself too.

Print

Pink Chai Cupcakes (Vegan, Gluten-free, Fruit-sweetened, Oil-free)

Super cute Pink Chai & Chocolate Cupcakes. The recipe is vegan, gluten-free, fruit-sweetened and oil-free.

For a 6 piece cupcake form with 6cm diameter.

Course Baked Sweet

Diet Gluten Free, Vegan

Keyword chocolate, cupcakes, fruit-sweetened, gluten-free, oil-free, Pink Chai, vegan

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Einweichzeit 4 hours hours

Servings 6 Cupcakes

Ingredients

• 130 g buckwheat flour (see note)
• 30 g FAIR-TRADE cocoa powder
• 1 tsp psyllium fiber, ground
• 1 1/2 tsp baking powder
• 140 g dates, pitted and diced
• 360 ml water
• 1 tbsp tahini (or other nut/seed butter)

For the frosting:

• 70 g sunflower seeds (soaked in water for 4 hours)
• 50 g dates, pitted and diced
• 35 g cacao butter, melted
• 2-3 tsp red fruit powder (eg pink pittaya, raspberry or beetroot powder)
• 1 tsp chai spice (or cinnamon)

Instructions

• Preheat oven to 190°C (top/bottom heat). Mix the dry ingredients for the dough in a bowl.
• Blend dates, water and tahini in a powerful blender until smooth.
• Pour the date mixture into the bowl with the dry ingredients and stir to combine (don’t over stir).
• Scoop the dough evenly into the muffin form and bake for approx 20 to 25 minutes or until an inserted wooden skewer comes out clean. Take the cupcakes out of the form and let them cool down on a cake rack.
• For the chai frosting, blend all ingredients in a powerful blender until smooth (a high-speed blender with tamper is recommended).
• Transfer the blended mixture into a small bowl and let cool down in the fridge until it has firmed up (approx. 1 to 2 hours).
• Scoop the frosting into an icing bag and decorate the cupcakes. Garnish to your liking. Best stored chilled. Enjoy

Notes

Note: Precise measurements are important for this recipe. I recommend good quality kitchen scales and measuring spoons. 1 teaspoon equals 5 ml and 1/2 teaspoon equals 2,5 ml.

Buckwheat flour is not everyone’s taste. To be on the safe side you can also make a mix of 1:1 buckwheat flour and rice flour.

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

They are the perfect ingredients for these Banana Donuts with raspberry glazing. The flavour combination – wow, I was impressed. What a an amazing combo. I think the recipe also works very well with blackberries

The raspberry glazing is refreshingly light und works without nuts. I’m using sunflower seeds as an alternative. Please be aware, they need some soaking prior to cooking.

To make the glazing set I use agar agar powder. It’s important to only use pure agar agar powder. I’m also using baking measuring spoons. One teaspoon equals 5 ml.

These Raspberry Banana Donuts are:

• vegan
• gluten-free
• fruit-sweetened
• soy-free
• nut-free
• oil-free

Print

Raspberry Banana Donuts (Vegan, Gluten-free, Fruit-sweetened)

Fluffy Banana Donuts with Raspberry Glaze. The recipe is vegan, gluten-free, fruit-sweetened and oil-free.

Course Baked Sweet

Diet Gluten Free, Vegan

Keyword Banana, Donuts, gluten-free, nut-free, oil-free, Raspberry, soy-free, vegan

Prep Time 4 hours hours

Cook Time 1 hour hour

Setting time 1 hour hour 30 minutes minutes

Servings 6 Donuts

Ingredients

For the donuts:

• 140 g rice flour
• 60 g buckwheat flour
• 2 tbsp psyllium fiber
• 1 tsp baking powder
• 250 g very ripe banana (approx. 2 bananas)
• 1 tbsp almond butter
• 230 ml water

For the glaze:

• 30 g sunflower seeds (soak in water for approx. 4 hours, then rinse and drain)
• 100 g raspberries
• 70 g dates, pitted and diced
• 150 ml plant mylk
• 1 tsp agar agar powder

Instructions

• Preheat oven to 190° C (top/bottom heat). Mix the dry ingredients for the donuts in a bowl.
• In a separate bowl, mash the bananas with water and almond butter until they are creamy. Pour the mixture into the bowl with the dry ingredients and stir to combine.
• Evenly spread the dough in the donut mold. Bake for approx. 15 minutes or until an inserted wooden skewer comes out clean. Let them cool down properly.
• For the glaze, blend all ingreidnets in a blender until smooth. Pour the mixture into a small pot and bring to the boil gently.
• Let it simmer on medium-low temperature for a few minutes. Spread the glaze on the donuts and garnish to your liking. Enjoy!

Notes

Notes: Agar agar needs to be pure powder not flakes. The latter will need different amount to achieve the same result. 

Also, measurement is crucial when working with agar agar. I’m using measuring spoons. 1 teaspoon equals 5ml.

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

The dough as well as the filling is made with cooked pumpkin. It is amazing, how silky this chocolate cream filling is. Until now, no one that I served this tart to noticed the pumpkin, he he

The cooked pumpkin has a mild sweetness und allows the dough to be soft without oil or other fats. This recipe is vegan, gluten-free and fruit-sweetened. It also is free from soy and free from nuts which makes it very allergy friendly.

Print

Pumpkin Chocolate Tarte (Vegan, Gluten-free, Fruit-sweetened)

Pumpkin with a twist – and reeeaaally chocolatey. This Pumpkin Chocolate Tart is es true chocolate dream with a super creamy filling.

Course Desserts

Diet Gluten Free, Vegan

Keyword chocolate, fruit-sweetened, gluten-free, nut-free, oil-free, Pumpkin, soy-free, Tarte, vegan

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Setting time 1 hour hour 30 minutes minutes

Servings 12 Portions

Ingredients

For the crust:

• 150 g buckwheat flour
• 30 g FAIR-TRADE cocoa powder
• 1 tbsp psyllium fiber
• 1/2 tsp baking powder
• 100 g dates, pitted and diced
• 60 ml water
• 200 g pumpkin, cooked (I use butternut)

For the filling:

• 350 g pumpkin, cooked (I use butternut)
• 150 g FAIR-TRADE chocolate
• 30 g FAIR-TRADE cocoa powder

Instructions

• Mix the dry ingredients for the dough in a bowl.
• Blend dates, water and pumpkin in a blender until smooth. Pour the mixture into the bowl with dry ingredients and stir to combine. It should turn into a thick dough that forms a ball. Cover the bowl and let rest for approx. 30 minutes.
• Preheat oven to 190°C (top-/bottom heat). Prepare the cake tin and fill it evenly with dough. Press it firm and pull it up the sides.
• Bake for approx.. 15 to 20 minutes and let cool down properly.
• For the filling, ,melt the chocolate in a bowl that sits in a bowl with hot water. Add the remaining ingredients and blend it smooth with a stick blender.
• Spread the filling evenly in the prebaked tarte crust. Garnish to your liking and then chill until serving. Enjoy!

The original recipe for Schupfnudeln contains egg. This is easily replaced with psyllium husk fiber to make the dish vegan as well as gluten-free.

The main ingredients are potatoes. These should be cooked and cooled down for at least a few hours if not the day prior. The potatoes are then mashed and mixed to a dough with the other ingredients.

After cooking the Schupfnudeln, they will be fried. That’s why they are also called German Fried Potato Dumplings. So yummy! I love to serve them with a creamy mushroom sauce. You can find the recipe here.

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

And yes, even though no ice cream maker is required, the ice cream has a lovely, smooth and silky texture. I was so happy when I took the first scoop and it scooped up so perfectly.

The ingredients are just a few. And if you would like to replace coffee, you can some cocoa instead and replace the water with some vegan mylk.

This recipe for cappuccino ice cream is always vegan and gluten-free. It is also nut-free and sweetened with fruits.

Note: To achieve a lovely, creamy texture, it is important to let the ice cream thaw just a bit if it was in the freezer for longer. I get the best texture when I place the whole container in the fridge for a few hours. That requires some planning and patience though.

Print

Cappuccino Ice Cream (Vegan, Nut-free, Fruit-sweetened)

Only a few ingredients needed. This cappuccino ice cream is super creamy and works without an ice cream machine. The recipe is vegan, gluten-free, nut-free and fruit-sweetened. Makes approx. 400 ml.

Diet Gluten Free, Vegan

Keyword Cappuccino, coffee, fruit-sweetened, Ice Cream, nut-free, Sunflower Sead, vegan

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Soaking time 4 hours hours

Ingredients

• 80 g sunflower seeds (or cashews), soak in water for 4 hours, then rinse and drain
• 120 g dates, pitted and chopped
• 150 ml freshly brewed FAIR-TRADE Kaffee, cooled down
• 250 ml coconut cream (from the can), OR plant-based cream

For the chocolate sauce:

• 1 tbsp FAIR-TRADE cocoa powder
• 1 tbsp date paste
• 1-2 tbsp water

Instructions

• Blend all ingredients for the ice cream smooth, using a high-speed blender.
• Prepare the chocolate sauce by blending all ingredients in a small bowl. Add just enough water to achieve a creamy sauce.
• Pour one third of the ice cream mixture into a freezer safe container. Then drizzle with some of the chocolate sauce. Repeat this step twice. Garnish if you like (I use cacao nibs).
• Freeze until it is fairly firm. Should you leave it in the freezer for longer, let thaw a little before serving (also see my note above).

It has literally been years that I have worked on this project on. It was either too try or too fudgy, not sweet enough or it had a funny colour.

Now I finally I got there and I’m very happy with this recipe. This vegan and gluten-free Marble Cake has a lovely fluffy texture and is just sweet enough.

The recipe has partially been sweetened with dates and doesn’t need any oil. The coconut cream adds an almost buttery flavour.

What I found quite fascinating when working on this recipes is how much difference it can make if I use 20g more or 10ml less of a certain ingredient and have quite a big impact on the final result. As soon as possible I will try another version that replaces polenta with semolina like rice.

Tipps for this vegan and gluten-free Marble Cake:

Baking tin – depending on the used baking tin the results can vary widely. A dark bundt cake mould with a good non-stick layer is my first choice. I also tried a baking paper lined loaf tin and the baking time changed considerably.

Needle test – to make sure that the cake has been baked properly, it is best to test it towards the end of recommended baking time with a needle or wooden skewer to see if the dough is still raw.

Measurements – Using the exact amounts listed in the ingredients is very important. I recommend to use a good kitchen scales (water can be weighed too).

Alternatives – at this point I can’t say much about possible alternatives for the listed ingredients. Because the results can vary so much, I recommend not to sub anything. I will keep working on version with alternatives (for example maple syrup instead of rice syrup or semolina rice instead of polenta).

Print

Marble Cake (Vegan, Gluten-free)

This vanilla and chocolate marble cake has a lovely fluffy texture. The recipe is vegan, gluten-free and oil-free.

Course Cake

Cuisine Deutsch

Diet Gluten Free, Vegan

Keyword cake, chocolate, gluten-free, Vanilla, vegan

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 20 Portions

Ingredients

For the vanilla dough:

• 150 g white rice flour
• 110 g polenta, fine
• 50 g tapioca starch
• 2 tsp baking powder
• 400 ml coconut cream (1 can)
• 80 ml water
• 70 g dates, pitted and diced
• 1 tsp vanilla

For the chocolate dough:

• 50 g white rice flour
• 30 g coconut sugar (or sweetener of your choice)
• 25 g FAIR-TRADE cocoa powder
• 1/2 tsp baking powder
• 250 g of the finished vanilla dough
• 100 ml water

For the chocolate glazing:

• 100 g FAIR-TRADE chocolate
• 40 ml plant mylk

Instructions

• Preheat oven to 190°C (top-/bottom heat). Mix all the dry ingredients for the vanilla dough in a bowl.
• In another bowl mix all the dry ingredients for the chocolate dough. Prepare the baking tin.
• Blend coconut cream, water, dates and vanilla in a powerful blender until smooth. Stir this mixture into the bowl with the ingredients for the vanilla dough, using a whisk – it may seem quite liquidly at first but that's OK.
• Pour 250g of this mixture into the bowl with the dry ingredients of the chocolate dough and stir it with an additional 100ml of water. Make sure not too over mix it.
• Spread the dough in several big scoops of both vanilla and chocolate flavour into the baking tin until the dough is used up. Bake for approx. 30 minutes or until an inserted skewer comes out clean.
• Let the cake cool down before you add the glaze. For the glaze, melt the chocolate using the double boiler method. Then add the plant milk and stir to combine. Then glaze the cake.

Once again I used one of my favourite meat alternatives: sunflower seeds. They are so versatile and can be used in all sorts of vegan dishes – sweet and savoury. This time I added some kidney beans. This helps to add some further plant-based protein to the meal. The sunflower seeds and kidney beans combined add up to 40g of protein, which is about 10g per portion.

And the texture? Super deilious and almost a bit scary, because it reminds me of the meat version. The classic way to prpare these balls is boiling. I have used a different method by baking them instead. This allows for a better texture.

In the sauce I used the classic ingredient capers and bay leaves. And thaks to the chsews (or amcadamias or blanched almonds) it has alovely creamy texture, without any dairy products.

As always, this recipe for Konigsberger Klopse (German Meatballs) is vegan, gluten-free and also oil-free. It goes very well with boiled potatoes or rice.

Print

No-Meat Konigsberger Klopse – German Meatballs (Vegan, Gluten-free, Oil-free)

Savoury dishes like these German Konigsberger Klopse, also called boiled meatballs, are easily made vegan, completely without meat. Makes approx. 15 to 20 balls.

Course Hauptgericht

Cuisine Deutsch

Diet Gluten Free, Vegan

Prep Time 45 minutes minutes

Cook Time 45 minutes minutes

Soaking time 8 hours hours

Servings 4 Portions

Ingredients

• 150 g sunflower seeds (soak in water for approx. 4 hours, then rinse and drain)
• 200 g kidney beans, cooked
• 1/2 onion, finely diced
• 3 tbsp psyllium fiber husk
• 1 tbsp soy sauce
• 1 tsp marjoram
• 1/2 tsp salt
• 1-2 pinches chili (or to taste)
• approx. 10 drops liquid smoke

For the sauce:

• 30 g cashews (alternatively macadamias or blanched almonds)
• 350 ml to 450ml water (depending on the desired consistency)
• 1 Tbsp rice flour heaped
• 1/4 Tbsp onion powder
• 1-2 bay leaves
• 1 pinch allspice, ground
• Fresh lemon juice, to taste
• Salt, to taste
• 2 tbsp capers

Instructions

• Preheat the oven to 180°C (top-/bottom heat). After soaking the sunflower seeds, rinse and drain them.
• Add sunflower seeds and kidney beans to a bowl and blend with a stick blender until it is fairly crumbly.
• Add the remaining ingredients and let rest for a few minutes.
• Form the no meat balls with wet hands and spread them on the baking tray. Bake for approx. 20 to 30 minutes and flip them in between.
• For the sauce blend cashews, water and rice flour in a blender until creamy. Pour the mixture with the other ingredients (expect the capers) into a pot and bring to the boil. Let it simmer until it thickens up a bit.
• Add capers at the end. If needed add a little more water. Enjoy

Please note that the crosses are more some kind of a frosting. If you prefer the traditional crosses, please check out this recipe and follow these steps for the crosses.

Print

Hot-Cross Muffins (Vegan, Gluten-free, Yeast-free)

Last year I’ve made hot-cross buns. It was a lot of work. And I had to use yeast. This year I wanted to have an easier way. So I decided to go for hot-cross muffins instead of buns! They taste just as good but will only take half an hour or so to make. And they don’t need yeast

Course Baked Sweet, Muffins

Cuisine American

Diet Gluten Free, Vegan

Keyword Easter, Hot-Cross, low sugar, Muffins, yeast-free

Servings 6 muffins

Ingredients

For the muffins:

• 140 g buckwheat flour
• 100 g rice flour
• 1 tablespoon fiber husk
• 1 tablespoon spices freshly ground cloves, nutmeg, allspice, cinnamon, cardamon in equal parts
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/3 teaspoon salt
• 150 g raisins
• 1 cup water
• 2 tablespoon olive oil
• 1 very ripe FAIR-TRADE banana

For the glazing:

• 1 teaspoon coconut nectar
• 1-2 teaspoon water

For the crosses:

• 10 g cacao butter
• 35 g cashews, dry
• 2-3 tablespoon water or more if needed
• 1 teaspoon coconut nectar

Instructions

• First of all place the raisins and 1 cup water in a bowl and let soak. This way they don’t soak up too much moisture from the dough. Preheat the oven to 190°C
• Mix all dry ingredients in a medium sized bowl. In a separate bowl, mash the banana to a fine cream. Prepare the muffin tray.
• Add the raisins with the water, the mashed banana and the olive oil to the dry ingredients and mix well. Scoop into the muffin form in even portions.
• Bake in the oven for approx. 20 minutes. Make a needle test as this depends on the oven.
• While the muffins bake, prepare the glazing by mixing the coconut nectar with water in a cup. When the muffins are ready, take them out of the oven immediately and brush on the glazing.
• Then let cool down completely before adding the crosses. I like to place them in the freezer for a few minutes before adding the crosses. This way they set pretty quickly.
• For the crosses, melt the cacao butter in a bowl in a hot water bath. Blend the cashew with as little water as possible to a fine cream. I use my Personal Blender for this as it is perfect for small amounts. Add the melted cacao butter and the coconut nectar to the cashews and blend a little more.
• Fill the mixture into an icing bag (alternatively you can use a plastic bag and cut off one tip). Take the muffins out of the freezer and add the crosses.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

For sweeteneing I have used dates, which also add soe more creaminess to the texture. And thanks to the sunflower seeds the recipe is not only vegan and gluten-free but also nut-free.

While these panna cotta use whole coffee beans you can also use cocoa powder and create a yummy choclate flavoured version.

Panna cotta are one of my favourite vegan desserts because they are so light and not so filling. Also, they are so easy to make! Simply blend, heat up, pour into moulds, done! Well, OK you gotta have some patience while they set

Print

Coffee Panna Cotta – (Vegan, Gluten-free, Fruit-sweetened, Nut-free)

Coffee in a different way! These vegan panna cotta are super easy to make und only require a few ingredients. They have a lovely coffee flavour. Add the chocolate sauce … yum!

Course Nachspeise

Diet Gluten Free, Vegan

Keyword chocolate, coffee, fruit-sweetened, nut-free, panna cotta

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Soaking Time 4 hours hours

Servings 4 Serves

Ingredients

For the panna cotta:

• 65 g sunflower seeds soak in water for approx. 4 hours, then rinse and drain
• 140 g dates pitted & diced
• 350 ml plant mylk
• 1ß3 tsp FAIR-TRADE whole coffee beans depending on how strong you like the coffee flavour
• 1 1/4 tsp agar agar powder

For the chocolate sauce:

• 1 tsp FAIR-TRADE cocoa powder
• 1 tsp sweetener of your choice
• 1 teaspoon tahini or seed/nut butter of your choice
• 2 to 3 tsp water

Instructions

• Start by blending the dates, mylk and coffee in a high speed blender until smooth.
• Then add the sunflower seeds and agar agar and blend once more until nice and creamy.
• Transfer the mixture to a small pot and gently bring to the boil. Let simmer for a few minutes while stirring constantly.
• Let cool down a little before pouring it into the moulds. Let set and then store chilled until serving.
• For the sauce, stir all ingredients in a small bowl. Add as much water as needed until it reaches the desired consistency. Enjoy

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

These donuts are vegan, gluten-free, oil-free and fruit-sweetened. The magic ingredient is nut mylk pulp, that is leftover after making your own nut mylk. This allows for a magical fluffy texture ?

The donuts are very easy to make. For the glazing I use melted dark chocolate that I mixed with some plant mylk. It was so much fun to decorate them!

Makes 6 donuts:

• 50g nut-mylk pulp (that is leftover from making your own nut mylk)
• 130g dates, pitted and chopped
• 1 EL psyllium fiber husk
• 400ml water

• 50g rice flour (or oat flour)
• 50g buckwheat flour
• 2 tablespoon FAIR-TRADE cocoa powder
• 2 teaspoon gingerbread
• 2 teaspoon baking powder

Method:

1. Preheat the oven to 190°C (top-/bottom heat).

2. In a high-speed blender, blend nut-mylk pulp, dates, psyllium fiber and water until creamy. Let the mixture sit for approx. 15 minutes.

3. Mix the remaining ingredients in a bowl. Pour in the date mixture and stir to combine.

4. Spread the dough evenly in the doughnut form.

5. Bake for approx. 25 minutes or until an inserted wooden skewer comes out clean.

6. Let the donuts cool down properly before glazing and decorating them.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.