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.

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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

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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.

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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!

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.

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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).

The available range of vegan bread spreads and luncheons is still fairly small here in Aotearoa New Zealand. I guess this has cultural reasons, since I have never eaten as much as sausage as growing up in Germany

If the vegan bread spread or luncheon should be gluten-free as well, things can get a little tricky. So I decided to try my own version. The result was amazing! It’s so easy to make and has a lovely flavour. Just like with the meat based sausage, in the end it is mostly the herbs and spices that make the dish.

And there are so many flavour possibilities:

• Pizza flavour with basil and oregano
• Nice and spicy with chili and paprika
• Smoky with either liquid smoke or smoked paprika
• Mushroom – with mushroom powder and parsley
• …and more

This vegan luncheon recipe is very easy to make. Only the soaking of the sunflower seeds takes some time. For the gelling I use the vegan alternative agar agar powder. Additionally I use some guar gum to make it bind better. It also works without the gum though.

For the forms I use a simple drinking glass which I gently heat up with some hot water before filling it with the hot mixture. Of course you can use all sorts of suitable, heat-proof containers and forms.

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Super Easy Luncheon with Sunflower Seeds (Vegan, Gluten-free, Soy-free)

Sunflower seeds are so amazingly versatile! This savoury vegan luncheon is another proof. This recipe is not only vegan and gluten-free but also without soy and without nuts.

Cuisine Deutsch

Diet Gluten Free, Vegan

Keyword gluten-free, Luncheon, nut-free, soy-free, Sunflower Sead, vegan

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Soaking time 4 hours hours

Equipment

• Blender

Ingredients

• 50 g sunflower seeds (soak in water for approx. 4 hours, then rinse and drain)
• 200 ml water
• 1 1/2 tsp agar agar powder
• 1 tsp dried marjoram
• 1 tsp dried thyme
• 1/2 tsp salt (or to taste)
• 1/4 tsp guar gum
• 1/4 tsp chili (or to taste)
• 1 garlic clove

Instructions

• After soaking the sunflower seds, rinse and drain them thoroughly. Then place them in a powerful blender together with the remaining ingredients. Then blend until smooth.
• Pour the mixture into a small pot and bring gently to the boil.
• Let the mixture simmer on low heat for a few minutes while stirring constantly.
• Fill the mixture into a heat-proof form and let cool down a little. Then store in the fridge until set. 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

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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.

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.

The reason why I tried this kind of version: it allows for a nut-free option, using dairy-free mylk. Because so far most of my recipes for ice cream contain nuts or cashews.

The combination of vanilla ice cream and strawberries is so yummy! But you can also use other berries or fruits. While this recipe is nut-free, it is also gluten-free and sweetened with fruits.

Ingredients:

• 450ml mylk
• 65g dates, pitted
• 3 tbsp tapioca
• 1/3 tsp ground vanilla
• 1 pinch salt
• 150g strawberries, diced

Instructions:

1. Blend all ingredients but the strawberries in a powerful blender until smooth.

2. Pour mixture into a pot and gently bring to the boil. Let simmer shortly, stirring constantly, then let cool down completely.

3. Transfer the cooled down mixture to the ice cream maker. Once it has turned to ice cream, stir in the diced strawberries.

4. If desired, place in the freezer for a firmer texture. Should you leave it in the freezer for longer, let thaw a little before serving.

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.

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Chocolate Glazed Cookies (Vegan, Gluten-free, Nut-free, Oil-free, Fruit-Sweetened)

Super easy, super soft and chewy. These cookies are vegan, gluten-free, fruit-sweetened and without nuts.

Course Baked Sweet

Cuisine Amerikanisch

Diet Gluten Free, Vegan

Keyword chocolate, Cookies, fruit-sweetened, gluten-free, nut-free, oil-free, vegan

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Servings 12

Ingredients

• 90 g dates pitted
• 180 ml hot water
• 100 g rice flour
• 50 g buckwheat flour
• 1 tbsp ground psyllium husk fiber
• 3 tbsp coconut flour
• 1/2 tsp baking powder

Instructions

• Chop up dates and place in a bowl. Cover with hot water and let sit for approx. 30 minutes. Then blend with a stick blender until smooth.
• Preheat oven to 170°C (top/bottom heat). Mix remaining ingredients in a separate bowl. Pour in dates mixture and mix well to form a dough.
• Roll out the dough (it works best between two sheets of baking paper). Cut out cookies and place on baking tray. Repeat until dough is used up. Bake for approx. 12 minutes.
• Once the cookies have cooled down, glaze with melted chocolate and garnish to your liking.

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.

Makes approx. 1 liter:

For the ice cream:
• 140g hemp seeds
• 140g dates, pitted and diced
• 450ml water
• 2 tablespoons FAIR-TRADE cocoa powder
• 1/4 teaspoon ground vanilla
• 1 pinch salt (optional)
For the chocolate drizzle:
• 1 tablespoon sunflower seed butter (or nut butter if you are OK with nuts)
• 1 to 2 teaspoon FAIR-TRADE cocoa powder
• 1 tablespoon ground coconut sugar
• 1 to 2 tablespoon water (depending on the desired consistency)

Instructions:

1. Blend all ingredients in a powerful blender until smooth
2. Pour the mixture into a freezer safe container and place in freezer until solid.
3. Once it is frozen, let it thaw for a few minutes until it is soft enough to scoop and serve.
Tip: For the perfect texture, place in fridge for up to 3 hours before serving.
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.