Hello lovelies, I am excited to finally share a recipe with you again after a long break which I had to take out of personal and health-related reasons.

Thankfully, in the past few months, I have finally revived my joy and creativity for creating simple and delicious vegan and gluten-free recipes. My sincere apologies to everyone that was waiting for a reply to a message or comment. I’m working on it.

This new recipe came to be due to a slight change in my diet. I am trying to incorporate more protein. In order to keep my Hashimotos autoimmune disease in check (which I have been successful with for over 4 years now), I continue to avoid gluten and eat grains only in small amounts. This reduces the selection of plant-based protein (those who have to avoid gluten know how often it is used in plant-based products).

So now I’m playing around with new recipe ideas that contain additional pea protein, among other things. Pea protein is so versatile – in both sweet and savory dishes. And I really enjoy the richness that it adds to meals that otherwise might be lacking in protein.

Here is the first of my new tested and already widely praised recipes: Vanilla Protein Pudding. It is a kind of combination between Italian Panna Cotta and a classic cheesecake.

In my opinion, the most delicious way to enjoy these protein puddings is with a berry sauce. For that, I simply heat up a cup of berries in a small pot until they become a sort of compote. Delicious!

Recipes you might also like:

• Coffee Panna Cotta – (Vegan, Gluten-free, Nut-free)
• Lemon Tart (Vegan, Gluten-free, Fruit-sweetened)
• Raspberry Panna Cotta (Vegan, Gluten-free, Fruit-sweetened)
• White Chocolate Mousse (Vegan, Gluten-free, Fruit-sweetened)
• Raspberry Jelly (Vegan, Gluten-free, Fruit-sweetened)

From now on, I will regularly share recipes again. And there are more ideas and plans for this blog! Sign up for my newsletter if you don’t want to miss anything.

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Vanilla Protein Pudding (Vegan, Gluten-free, Keto-friendly)

Super easy to make and very versatile with numerous possible flavour combinations! These little protein-packed vanilla puddings are best enjoyed with a serve of home-made berry sauce to get your taste buds dancing with joy. Enjoy!

Course Desserts

Diet Gluten Free, Vegan

Keyword Keto, Protein, Vanilla

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Setting and cooling time 2 hours hours

Servings 6

Equipment

• 1 high-speed blender

Ingredients

• 50 ml water
• 1 ¼ teaspoons agar agar powder
• 1 can 400 ml full-fat coconut milk
• 50 ml water
• 40 g macadamia nuts (or cashews)
• 40 g pea protein powder
• 2 tablespoons sweetener of your choice
• 1 teaspoon vanilla
• 1-2 pinches of turmeric (for colour, optional)

For serving:

• 1 cup of berries (heated)

Instructions

• Mix 1 ½ teaspoons of agar-agar powder with 50 ml of water in a cup and set it aside to "bloom."
• Now blend the remaining ingredients in a high-powered blender until smooth.
• Pour the mixture into a small pot and slowly bring it to a boil, whisking occasionally. Once the mixture gets colder, stir it more often.
• Once it starts boiling, stir in the agar-agar mixture and let it simmer for a few minutes while continuously stirring.
• Distribute the pudding mixture into dessert dishes; I use a 6-cup silicone muffin mold.
• Let it cool slightly and then chill it in the refrigerator until serving. I recommend berry compote or chocolate sauce for the perfect flavor combination. Enjoy!

Notes

Important: For measuring the agar-agar powder, I use special standardized measuring spoons. 1 teaspoon equals 15 ml and ½ teaspoon equals 7.5 ml. It's important to use the right amount of agar agar powder, so the puddings don't become too soft or too firm.

This time it was desiccated coconut that I hadn’t touched in a while, except for the occasional bliss ball treat. How about baking with it, I thought. And it turned out to be a very good idea! It adds flavour and moisture and that unique hint of coconut flavour.

With a delicious, dreamy chocolate frosting on top, it turned into this delish, vegan, gluten-free chocolate coconut cake slice recipe. And it even works without refined sugar, without dates, without nuts and added oil. Yay

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Coconut Chocolate Cake Slices (Vegan, Gluten-free, No Refined Sugar, No Nuts, No Dates)

This recipe for vegan and gluten-free coconut chocolate cake works without refined sugar, without dates, without nuts and added oil. Yay

Course Baked Sweet, Cake, Slices

Cuisine American

Diet Gluten Free, Vegan

Keyword cake, chocolate, Coconut, No Dates, No Nuts, No Refined Sugar, Slices

Servings 1 Slice (30 x 20 cm)

Ingredients

For the dough:

• 100 g desiccated coconut
• 110 g buckwheat flour
• 50 g FAIR-TRADE cocoa powder
• 1 teaspoon baking powder
• 90 g coconut sugar
• 1 tablespoon psyllium fiber husk
• 250 ml water

For the frosting:

• 100 g creamed coconut
• 40 g rice syrup
• 25 g FAIR-TRADE cocoa powder
• 60 ml 60ml water

Instructions

• Preheat oven to 200°C (top-/bottom heat). Line a baking tray with baking paper.
• Add desiccated coconut, buckwheat flour, cocoa powder and baking powder into a bowl and mix well.
• In a blender, blend coconut sugar, psyllium fiber husk with the water. Add to the bowl with the dry ingredients and quickly stir to combine. Don’t over stir.
• Spread the dough on the baking tray until it is about 2cm thick. The dough will be quite thick so you can spread it “free-style”.
• Place in oven and bake covered (I use an empty, un-coated baking tray that I place in the rack above) for approx. 20 minutes. Let cool down on a rack before preparing the frosting.
• For the frosting, melt creamed coconut cream using the double boiler method. Then add remaining ingredients and mix well. Keep it warm until it well mixed.
• Spread frosting onto the cooled down cake. Garnish if you wish. I used chopped cacao nibs and desiccated coconut. Chill until the frosting has set (if you are in a hurry, place in freezer for half an hour or so).

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.

But you can make your own! Costs much less and you can choose the ingredients, so that is isn’t only vegan and gluten-free but also low-fat and without refined sugar. And it makes a nice edible gift (hint, hint, Christmas is close…)

Please view this recipe only as the base for crispy chocolate buckwheat muesli. You can add so many more ingredients (eg seeds, chopped nuts, dried fruit, dried coconut etc.)

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Crispy Chocolate Buckwheat Cereal (Vegan, Gluten-free, Oil-free)

One thing that I hardly ever eat, now that I am avoiding gluten, is muesli. Especially the crunchy kinda version, basically because I can’t find anything decent in the shops. But you can make your own! Costs much less and you can choose the ingredients, so that is isn’t only vegan and gluten-free but also low-fat and without refined sugar.

Course Cereal

Cuisine German

Diet Gluten Free, Vegan

Keyword Buckwheat, Cereal, chocolate, Crispy, dairy-free, Granola, nut-free, without dates

Servings 5 cups

Ingredients

• 210 g buckwheat groats (soak them in water for at least 8 hours, rinse and drain them)
• 1/2 cup coconut nectar syrup or other thick liquid sweetener
• 30 g FAIR-TRADE cacao or cocoa powder
• 2 tablespoons chia seed
• 2 pinches salt

Instructions

• Mix all ingredients in a medium sized bowl and let soak for at least half an hour or longer. This way the chia seeds will bind it better.
• Preheat oven to approx. 50°C (you can also use a dehydrator). Line baking tray with baking paper.
• Scoop mixture onto baking tray. Allow little clusters to form. Place in oven for approx. 45 minutes (or until the clusters are quite firm and easy to flip).
• When clusters are almost completely dry and easy to scoop around, flip them over and leave in the oven for another 15 minutes. Let cool down properly on baking tray.
• Transfer to an air-tight container and store 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.

The Perfect Vegan & Gluten-Free Strawberry Cake for Summer

Now I’m growing my own strawberries and I’ve been collecting them patiently. I just wanted to find a way to re-create this recipe suitable for a vegan & gluten-free diet. The first sponge cake that I tried to bake failed quite badly. So did the second one. But all good things come in three (as people say in Germany) and the third cake was a SUCCESS!

Best result is achieved with a proper flan pan, which creates a border on the outside, so that the jelly filling doesn’t run down the sides. A normal spring-form does the job, too.

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Vegan Gluten-Free Strawberries Spongecake Recipe

If you love the taste of fresh strawberries and a light, fluffy sponge, this vegan and gluten-free strawberries spongecake brings summer to every bite. Made with wholesome flours and naturally sweetened, this cake combines a delicate sponge base with juicy strawberries, a glossy strawberry jelly, and a creamy vanilla cashew finish. Perfect for celebrations, gatherings, or a cozy afternoon treat!

Course Desserts

Cuisine German

Diet Gluten Free, Low Lactose, Vegan

Keyword cashew cream, fruit cake, jelly topping, spring dessert, Strawberry season

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Cooling & setting time 3 hours hours 10 minutes minutes

Total Time 4 hours hours 5 minutes minutes

Servings 1 23cm spring-form

Author The Vegan Monster

Equipment

• Springform pan (≈23 cm)
• mixing bowls (small & large)
• Whisk & spatula
• Saucepan (for jelly)
• Blender (for cashew cream)
• Cooling rack
• measuring cups/spoons

Ingredients

• 450 g strawberries
• 120 g sorghum flour
• 70 g buckwheat flour
• 100 g brown rice flour
• 2 teaspoon fiber husk
• 1 pinch salt
• 2 teaspoon baking powder
• 1 banana 200g
• 1 heaped tablespoon egg replacer
• 4 tablespoon water
• 40 g coconut sugar
• 1 teaspoon vanilla paste
• 1 1/4 cup water or soda water

For the jelly:

• 1 1/4 cup water
• 1 1/4 teaspoon agar agar
• leftover strawberries that won’t fit on the cake

For the vanilla cashew cream:

• 110 g cashew nuts
• 1/4 cup water
• 1 heaped teaspoon vanilla paste

Instructions

• Preheat the oven to 190°C and grease the spring-form with a little oil. Mix the dry ingredients in a medium sized bowl, stir well and place aside.
• In a large bowl whisk the egg replacer with the water until well dissolved. Add the banana and mash to a fine cream. Then add the coconut sugar and whisk until dissolved.
• Transfer the dry ingredients to the bowl with wet ingredients, add the water and stir quickly to mix well. Don’t stir too long or the dough won’t rise as good. Quickly transfer to the spring-form.
• Bake at 190°C for approx. 20 – 25 minutes (depending on oven type). Let cool down properly, then turn the sponge cake upside down, leaving it in the spring-form.
• In the meantime mix the agar agar with the water and let soak for at least 10 minutes. Wash the strawberries, remove the leaves and cut them into halves. Place the strawberries on the cake until the whole surface is well covered.
• If there are any leftover strawberries, they can be blended with the jelly water. Transfer the jelly water to a small pot and bring gently to boil, while stirring constantly. Then let simmer for a couple of minutes.
• Let the jelly cool down to a lukewarm temperature. By placing the pot in a cold water bath, it will cool down quicker. Make sure to stir the cooling fluid regularly to avoid clumps. Once the jelly is lukewarm, pour it over the cake. Chill in the fridge until set.
• For the vanilla cashew cream, blend the ingredients to a fine cream. It’s important to soak the cashews for at least 1 hour before using.

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.