For sweetening I use my own homemade stewed apple. I simply peel, remove the core and chop them into smaller chunks. Then I place them in a pot with a lid and bring them gently to the boil. Once it is cooking, I let it simmer until the apple chunks are soft. Of course you can use store-bought apple sauce from a jar.

Before baking, the apples for the topping are lightly sliced, which results in a beautiful effect that make me all dreamy A good apple cake should have a good portion of cinnamon, I believe. Freshly ground nutmeg works well too, should you have to avoid cinnamon.

After baking, I dusted the apple cake with some ground desiccated coconut, which I blended in my mini-blender.

Note: When baking, it is important to cover the cake. For this I use a small un-coated baking tray which I place right on top of the cake form.

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Apple Cake (Vegan, Gluten-free, Oil-free, Fruit-sweetened)

Perfect for apple season! This apple cake only uses a few ingredients and easy to make. The cake is not only vegan and gluten-free, but alsomoil-free and fruit-sweetened. For a 21 cm cake spring form.

Course Baked Sweet

Cuisine Deutsch

Diet Gluten Free, Vegan

Keyword Apple, cake, Cinnamon, fruit-sweetened, gluten-free, oil-free, vegan

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 10 Portions

Ingredients

• 150 g buckwheat flour
• 30 g tapioca flour (or corn starch)
• 50 g walnuts, finely chopped (you can omit it too)
• 2 tbsp sweetener of your choice (or to taste)
• 1 tbsp psyllium fiber husk
• 1 1/2 tsp baking powder
• 1 tsp cinnamon powder
• approx. 4-5 small apples
• 330 g stewed apple
• 80 ml water

Instructions

• Preheat the oven to 190 °C (top-/bottom heat). Prepare the cake tin by either greasing it or lining with baking paper (when using baking paper, I like to cut a thin stripe which I use along the rim).
• Mix the dry ingredients in a bowl. Peel, half, remove core of the apples. Thinly slice them as pictured.
• Pour stewed apple and water into the bowl with the dry ingredients and stir to combine.
• Spread the dough evenly in the cake tin. Then place the apple halves on the dough, flat side down. Gently press them into the dough.
• Bake the cake covered (I use a small un-coated baking tray which I place right on top of the cake tin) for approx. 20 to 25 minutes until the apples are a bit softer and cooking in their juice. Then bake it without covering for another 10 to 15 minutes or until the apple juice has evaporated and the top of the cake looks dry.

It took me a while to find the perfect texture. Then I tried something that I have never used in baking – even though I’ve seen it listed as an egg alternative so many times.

It’s apple sauce, or in this case: homemade stewed apple. Last autumn we had soooo many apples, we made several big pots of stewed apple. And now I can say, stewed apple indeed makes for a very good vegan baking ingredient. It adds sweetness and helps to create that perfect fluffy texture that isn’t too dry. Yay!

That makes this apple cake not only vegan and gluten-free, but also oil-free and free from nuts. It is mostly sweetened with stewed apple. And it is super easy to make. My new favourite, yay

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Easy Apple Cake (Vegan, Gluten-free, Oil-free)

This vegan and gluten-free apple cake is super easy to make. I wish I would have tried this earlier. A big thank you to my lovely reader who asked about an apple cake recipe that is without nuts.

Course Baked Sweet, Cake

Cuisine German

Diet Gluten Free, Vegan

Keyword Apple, cake, Cinnamon, fruit-sweetened, oil-free

Servings 1 cake

Equipment

• 30 x 20cm cake tin

Ingredients

• 120 g rice flour
• 70 g buckwheat flour
• 2 tablespoons coconut sugar or sweetener of your choice
• 1 tablespoons psyllium fiber husk
• 2 teaspoons cinnamon
• 1,5 teaspoons baking powder
• 300 g stewed apple
• 100 ml water
• 2 (approx.) small apples

Instructions

• Preheat the oven to 190°C (top-/bottom heat).
• In the meantime mix the dry ingredients in a bowl. Prepare the cake tin. Peel the apples and cut them into fine slices.
• When the oven is preheated, pour the stewed apple and water into the bowl with the dry ingredients. Stir to combine.
• Spread the dough evenly on the cake tin. Place the apple slices on top and pres them gently into the dough. Bake for approx. 25 to 30 minutes or until an inserted wooden skewer comes out clean.

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.

Now there also is a bunch of frozen plums. I got them of some friends by the bucket, because their plum tree was going wild. I baked as much plum cake as everyone could handle, the rest went into the freezer.

Now I started using these plums in the occasional smoothie. And every time I was mesmerized by the dreamy purple colour – so beautiful! If only there was a way to stare at it even longer… Well, how about having it frozen on a stick? That was the solution!

I really love how easy these vegan ice pops are to make and how they don’t need any additional sweetener. Please note that these ice pops are not all too sweet. Because I only used bananas and plum to create a fruity sweetness. While I have used cashews, you can omit them and use more bananas instead.

As always, this recipe for Plum Banana Ice Pops is vegan, gluten-free and without refined sugar. It also proves, that one does not need dairy products in order to make a delicious frozen treat

Makes approx. 10 ice pops:

200g plums
200g banana (without peel)
1/2 cup cashews (or other nuts) also see note above
1 1/4 cup (310ml) water
1/2 teaspoon cinnamon
1 teaspoon guar gum (optional, makes it more creamy)

Instructions:

1. Blend all ingredients in a blender until smooth.

2. Pour into molds, add lid and sticks.

3. Place in freezer until solid. To get the ice pops out of the mould, hold it upside down under warm water for a moment.

Enjoy! 

Nut-pulp adds this amazing moisture to a cake, without having to add any oil or nuts. What can I say, this cake turned out perfect with the added nut-pulp. It couldn’t have been better! Deliciously soft, spongy dough with soft, baked apples on top. And the cinnamon flavour just lifts it to the next level

As always, this recipe for Apple Cinnamon Cake is vegan, gluten-free and without refined sugar.

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Apple Cinnamon Cake with Nut-Milk Pulp (Vegan, Gluten-free, No Refined Sugar)

Nut-pulp adds this amazing moisture to a cake, without having to add any oil or nuts. What can I say, this cake turned out perfect with the added nut-pulp. It couldn’t have been better! Deliciously soft, spongy dough with soft, baked apples on top. And the cinnamon flavour just lifts it to the next level.

Course Baked Sweet, Cake

Cuisine German

Diet Gluten Free, Vegan

Keyword Apple, cake, Cinnamon, No Refined Sugar, Nut-Milk Pulp, soy-free, without oil

Servings 1 Cake

Equipment

• baking tray 30 x 20cm

Ingredients

• 70 g buckwheat flour
• 75 g rice flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 100 g nut-milk pulp
• 200 g banana (200g = approx. 2 bananas)
• 45 g 45g coconut sugar
• 1 tablespoon psyllium husk fiber
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon cinnamon
• 310 ml water
• 2-3 approx. apples

Instructions

• Preheat the oven to 200°C (top- / bottom heat). Line the baking tray with baking paper.
• Mix buckwheat flour, rice flour, baking powder and baking soda in a bowl.
• Peel and cut apple into slices. Blend the remaining ingredients in a blender until smooth.
• Pour blended mixture into bowl with dry ingredients and quickly stir to combine. Don’t over stir.
• Spread dough evenly in baking tray. Place apple pieces on top and gently press them into the dough.
• Place in oven and bake for approx. 20 minutes or until the apples start to brown up. Then bake covered (I place an un-coated baking tray in the rack above to shield the cake from direct upper heat) for another 10 minutes or until an inserted wooden skewer comes out clean.

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.

While the pink chai frosting was quickly created, it took me quite some time to get the texture of the chocolate cake right. Like a loong time. In other words, I don’t think I ever had that much chocolate cake in my life

In the end it was just a slight tweak of the ingredients to create this amazingly moist and chocolaty cake. All vegan, gluten-free, without refined sugars and oil-free. This time I also without dates

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Pink Chai Chocolate Cake (Vegan, Gluten-free, No Dates)

This is the result of one of those recipe ideas that I just couldn’t let go. I knew that it would be amazing once I had it right. Because pink chai and chocolate are such a heavenly match. All vegan, gluten-free, without refined sugars and oil-free. This time I also without dates.

Course Baked Sweet, Cake

Cuisine New Zealand

Diet Gluten Free, Low Lactose, Vegan

Keyword cake, chocolate, dairy-free, No Refined Sugar, Pink Chai

Servings 1 cake (18 cm)

Equipment

• 18cm spring-from
• Blender

Ingredients

For the chocolate cake:

• 200 ml coconut milk preferably with high-fat content
• 125 ml water
• 1 tablespoon psyllium fiber husk
• 90 g coconut sugar
• 110 g rice flour
• 75 g FAIR-TRADE cocoa powder
• 1 1/4 teaspoon baking powder

For the pink chai frosting:

• 140 g cashews soak them in water for at least 3 hours, then rinse and drain
• 1 heaped tablespoon coconut sugar or more if you like it sweet
• 30 g cacao butter melted
• 1/4 cup warm water
• 1 teaspoon beetroot powder
• 1 teaspoon ground cinnamon
• 2-3 tablespoon water if needed
• Some extra beetroot powder and chopped pistachios for garnish if desired.

Instructions

• First blend the coconut milk, water, psyllium fiber husk and coconut sugar in a blender. Set aside.
• Preheat oven to 200°C (top-/bottom heat). Line bottom of spring-form with baking paper and grease the sides lightly (I used coconut oil for this step).
• Sift rice flour, cocoa powder and baking powder into a bowl and mix it. Add the coconut cream mixture and quickly stir to combine. Don’t over stir.
• Scoop the dough into the spring-form and spread it evenly.
• Bake in oven covered* for approx. 35 to 45 minutes, or until an inserted wooden skewer comes out of the dough just slightly sticky. Let cool down a little before taking it out of the form. Then let cool down completely before applying the frosting.
• For the frosting, blend all ingredients but the beetroot powder and cinnamon in a powerful mini-blender. It helps if the ingredients are at room temperature to stop the cacao butter from setting too early. Add a few tablespoons of water if necessary.
• Once the mixture is blended to a smooth, creamy texture, add the beetroot powder and ground cinnamon and blend once more. If it is too hard to blend it, mix it manually instead of adding more water. Let cool down a little until the mixture gets a little thick.
• If you’d like to make some decorative frosting dollops, take a few tablespoons of it aside. Spread the frosting evenly over the cake. Garnish with a little more beetroot powder if you wish. Transfer the remaining frosting into an icing bag to add dollops. Garnish with chopped pistachios if desired.
• Chill for 1 to 2 hours until the frosting is set. Then keep covered until serving (the frosting tends to dry out after a while).

Notes

Enjoy!

*I insert an empty baking tray in the rack above the cake to shield it from direct heat.

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.

This energy balls recipe is super easy with only three ingredients

…and it is very flavourful. And as always it is vegan, gluten-free and without refined sugar

If you like using dried apple, you can also find a recipe for no-bake apple cinnamon cake here.

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Apple Cinnamon Energy Balls (Vegan, Gluten-free, No Refined Sugar)

This vegan and gluten-free enegy balls recipe makes use of dehydrated apples. And cinnamon. Oh, how I love this flavour combination! It takes me right back to cozy childhood memories of enjoying porridge with fruit and cinnam

Course Blissballs

Cuisine American

Diet Gluten Free, Vegan

Keyword Apple, Blissballs, Cinnamon, No Refined Sugar

Servings 10 blissballs

Equipment

• high-speed blender

Ingredients

• 140 g (approx.) nuts (soak them in water for at least 8 hours, then rinse and drain)
• 150 g (approx.) dried apple densely packed
• 1-2 teaspoons cinnamon powder

Instructions

• Place the nuts into a high-speed blender and pulse to fine crumbles.
• Add the dried apple pieces to the blender and blend into smaller pieces (a tamper might be needed for this step).
• Transfer mixture into a bowl (or use directly from blender jug). Scoop out portions with a spoon and roll them into small balls. Place aside.
• Sprinkle the cinnamon into a small bowl. Place one blissball at a time into the bowl. Shake the bowl so that the bliss ball gets evenly covered with cinnamon.
• Keep chilled and eat within 3 to 4 days.

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.

Cinnamon cookies are my favourite Christmas cookies. They also smell sooooo delicious when baking. The glazing in this recipe is completely nut-free. If you prefer a thicker, creamier glazing and are OK with cashews, I can recommend this one here.

As always, this recipe is vegan, gluten-free and without refined sugar. The glazing tends to get a little soft at room temperature. I recommend storing them in the fridge.

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Cinnamon Star Christmas Cookies (Vegan, Gluten-free, Nut-free)

Cinnamon cookies are my favourite Christmas cookies. They also smell sooooo delicious when baking. The vegan glazing in this recipe is completely nut-free.

Course Christmas cookies, Cinnamon Star

Cuisine German

Diet Gluten Free, Vegan

Keyword Christmas, Cinnamon Star, Cookies, without Nuts, Without Refined Sugar

Servings 30 cookies

Equipment

• cookie cutter

Ingredients

For the cookies:

• 150 g sunflower seeds
• 3 tablespoon psyllium fibre husk
• 3 tablespoon coconut sugar
• 3 teaspoon cinnamon powder
• 1/2 teaspoon baking powder
• 3-4 tablespoon water

For the glazing:

• 25 g cacao butter
• 35 g coconut flour
• 1/2 teaspoon ground coconut sugar

Instructions

• Grind the sunflower seeds to a fine flour and transfer to a bowl.
• Preheat the oven to 190°C (top-/bottom heat). Add the remaining dry ingredients to the bowl and mix well.
• Pour in just enough water to make a knead-able dough.
• Roll out the dough between two sheets of baking paper. Then use cookie cutter to shape cookies and place them on baking tray. Repeat until all dough is used.
• Place in oven and bake for approx. 12 minutes or until the cookies just start to turn golden-brown. Let cool down completely before adding the icing.
• For the icing, melt the ingredients in a cup that sits in warm water. Let cool down a little before applying.
• Store in air-tight container and keep chilled.

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 example, rice porridge with stewed apple and cinnamon. My go to winter comfort food! And this cake reminds me of this warm and fuzzy feeling of snuggling up on the couch, wrapped in my favourite blanket with a bowl of warming sweetness

As always this no bake apple cinnamon cake recipe is vegan and gluten-free, and it also is without refined sugar and oil.

For a 21cm spring form you’ll need:

For the crust:
1 1/2 cups (200g) macadamias (or soaked almonds)
1 cup (140g) dates, pitted and diced
1-2 tablespoon water if needed

For the filling:
2 cups tightly packed dried apple (approx. 300g)

1 cup (140g) cashews, soak them in filtered water for at least 4 hours, then rinse and drain
1/2 cup water
1 tablespoon psyllium fiber husk
1-2 teaspoon cinnamon

For the garnish I used some extra dried apple slices.

Preparation:

1. For the crust, blitz the nuts to fine crumbles and transfer to a medium sized bowl.

2. Blitz the dates to fine crumbles and add to the bowl. Mix well. If using dry nuts, add 1 to 2 tablespoon of water until the dough becomes slightly sticky.

3. Line spring form with baking paper. Scoop dough into tin and spread evenly, pulling it up the sides as well (approx. 2cm).

4. For the filling pulse the dried apple to small  crumbles. Transfer to the bowl.

5. Blend cashews and water until smooth. Transfer to the bowl with the dried apple and mix well, stirring in psyllium fiber as well.

6. Scoop into spring form and spread evenly. Dust with cinnamon and garnish if you wish.

7. Place in freezer until it is set (approx. 3 hours). Cut slices while it is still firm.

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.

As the name says already, cinnamon is the star ingredient in these vegan and gluten-free cinnamon star cookies. It adds an amazingly cozy flavour.

I have used hazelnuts for the dough, but you can also use almonds or other nuts.

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German Cinnamon Star Cookies (Vegan, Gluten-free)

As the name says already, cinnamon is the star ingredient in these vegan and gluten-free cinnamon star cookies. It adds an amazingly cozy flavour.

Course Christmas cookies

Cuisine German

Diet Gluten Free, Vegan

Keyword Biscuits, Christmas, Cinnamon Star, Cookies, without egg, Without Refined Sugar

Servings 50 cookies

Equipment

• cookie cutter

Ingredients

For the cookies:

• 290 g hazelnuts
• 90 g coconut sugar
• 3 tablespoon psyllium fibre husk
• 2 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1-2 pinches salt
• 1/4 cup water

For the glazing:

• 25 g cacao butter
• 35 g coconut flour
• 1/2 teaspoon ground coconut sugar

Instructions

• Preheat the oven to 180°C (top-/bottom heat) and line baking tray with baking paper.
• Pulse the hazelnuts until finely ground and transfer to a medium sized bowl. Add remaining dry ingredients and mix well.
• Add water to the bowl and stir well until combined. Scoop the dough onto a sheet of baking paper, place another sheet of baking paper on top and roll out until approx. half a centimeter high.
• Use cookie cutter to cut out stars and place them onto baking tray. Knead the remaining the dough to a ball, place on baking paper, cover with additional baking paper and roll out again and cut out cookies. Repeat until dough is finished.
• Place tray in oven and bake for approx. 8 to 10 minutes. Let cool down before glazing.
• For the glazing, melt ingredients in a double boiler. Then let cool down a little until the liquid becomes thicker again. Use a teaspoon to place a small dollop in the middle of a cookie and pull glazing to the corners.
• Let cool down until set. Store in air-tight container in a cool and dry place.

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.

I’ve also created this super yummy sugar-free icing which helps to keep the cinnamon rolls moist and also adds nicely to the flavour. The cinnamon rolls also taste awesome without the glazing

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Cinnamon Rolls with Sugar-Free Glazing (Vegan, Gluten-free)

I’ve also created this super yummy sugar-free icing which helps to keep the cinnamon rolls moist and also adds nicely to the flavour. The cinnamon rolls also taste awesome without the glazing.

Course Baked Sweet

Cuisine Scandinavian

Diet Diabetic, Gluten Free, Low Lactose, Vegan

Keyword Cinnamon Rolls, Glazing, Sugar-Free

Servings 9 cinnamon rolls

Ingredients

For the dough:

• 105 g buckwheat flour
• 105 g brown rice flour
• 60 g tapioca starch
• 2 tablespoon fiber husk
• 30 g coconut sugar
• 1/2 teaspoon salt
• 1 cup warm water
• 2 teaspoon active dried yeast
• 1 teaspoon coconut sugar
• 1/4 cup warm water
• 1 tablespoon apple cider vinegar
• 3 tablespoon olive oil

For the cinnamon cream:

• 70 g dates
• 1/2 cup water
• 3-4 teaspoon ground cinnamon

For the first glaze:

• 1 tablespoon coconut sugar
• 1 tablespoon water
• 1 tablespoon oil

For the second glaze:

• 10 g coconut oil
• 20 g coconut cream
• 2 teaspoon cashew cream

Instructions

• Let the dates soak in 1/2 cup water. This way they are easier to blend into a cream later. Place aside.
• Mix the active dried yeast with 1 cup warm water and stir well to dissolve. Then add the 1 teaspoon coconut sugar and stir again to dissolve. Place aside until foamy on top (approx. 10 minutes).
• Mix the dry ingredients for the dough in a medium sized bowl. Add the yeast mixture, 1/4 cup warm water, apple cider vinegar, olive oil to the flour mix and stir well. Cover with a damp (and clean) dish-washing towel and place in a warm spot for approx. 1 hour.
• Dust surface with flour and pour the dough out of the bowl, kneading it well for a few minutes. If it is too sticky, just add a little more flour. Roll the dough to a rectangular shape, approx. 1/2 cm thick. Place it in a warm spot again to rise for approx. 15 minutes.
• In the meantime prepare the cinnamon cream. Blend the dates with the water that they are soaking in to a fine cream. Add the cinnamon and stir well. Spread the cinnamon cream evenly on top of the dough.
• Carefully roll the dough up from the shortest side. Then cut it in slices of approx. 2-3cm and place them onto a baking paper lined tray. Keep a distance of at least 1cm between the rolls. If they look a little rough on the corners, dip your fingers in cold water and smooth them gently.
• Place the tray in a warm spot again and let rest for approx. 15 minutes. Then place the tray in the oven WITHOUT preheating. The temperature should be 190°C. Bake for approx. 12 minutes.
• In the meantime prepare the first glaze in a small cup by stirring all ingredients until well dissolved.
• When the cinnamon rolls start to get dry on top (which should be after approx. 12 minutes of baking), take them out of the oven and brush on the first glaze. Then bake for another 5 minutes at 190°C. Let cool down completely before adding the second glaze.
• For the second glaze, place the coconut oil and coconut cream in a cup which then gets placed in a bowl of hot water. This way both will melt well. Then add the cashew cream. Place aside to let cool down as well.
• Once the cinnamon rolls have cooled down properly, add the second glaze. I use a teaspoon and drizzle the glaze all over the cinnamon roll until it runs down on the sides. Let set for a few hours.

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.