Also, this recipe has a little twist. Because there aren’t only raspberries in it to create that dreamy pink colour. I have also snuck in some beetroot. You can use raw or cooked beetroot, the effect will be pretty much the same And as always, this recipe for almond raspberry ice cream is vegan, gluten-free and without refined sugar.

There are two options to make this vegan ice-cream: by using a high-speed blender and an ice cream maker or by using only the high-speed blender. You can find instructions for both options below.


Makes approx. 1 liter:

1 cup (140g) almonds, soak for at least 8 hours in water, then rinse and drain
1/4 cup + 2 tablespoon (70g) coconut sugar
50g beetroot (cooked or raw, add more if you like it more pink)
1 teaspoon guar gum
200g raspberries
2 1/2 cups (600ml) water
a handful of raspberries for garnish (I also used chopped pistachios)

Instructions for ice cream maker:

1. Blend all ingredients in a powerful blender until smooth.
2. Pour into ice cream maker and churn until it is finished. Transfer mixture into a freezer safe container. Sprinkle with raspberries and stir them into the ice cream a little. You may want to store it in the freezer for a little while to make it firm up some more.
3. If you leave the ice cream in the freezer for longer, let the ice cream thaw for at least 1/2 hour before serving.

Instructions with high-speed blender:

1. Blend all ingredients in a high-speed blender until smooth.

2. Pour mixture into large ice cube forms or approx. finger thick into freezer safe containers. Place in freezer.

3. Once frozen, chop up the slabs into rough chunks and place in high-speed blender. Blend on high-speed, using the temper to press the chunks into the blades (similar as you would make nice cream out of frozen bananas).

4. Transfer the ice cream to freezer safe container. Sprinkle with raspberries and stir them into the ice cream a little. You may want to store it in the freezer for a little while to make it firm up some more.

If you leave the ice cream in the freezer for longer, let the ice cream thaw for at least 1/2 hour 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.

The thing with this zucchini cake is that it allows to create a moist cake that doesn’t need any additional oil or nut-flours. And you get a bit of vege with your sweet treat. Pretty nice!

And as always, this recipe for zucchini chocolate cake is vegan, gluten-free and without added oil. The dreamy, creamy coconut chocolate ganache adds the perfect sweetness and is super easy to make. If you have a very sweet tooth, you might want to add a little more sweetness to the dough though.

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Zucchini Chocolate Cake with Coconut Ganache (Vegan, Gluten-free, No Added Oil)

As always, this recipe for zucchini chocolate cake is vegan, gluten-free and without added oil. The dreamy, creamy coconut chocolate ganache adds the perfect sweetness and is super easy to make. If you have a very sweet tooth, you might want to add a little more sweetness to the dough though.

Course Baked Sweet, Cake

Cuisine German

Diet Gluten Free, Vegan

Keyword cake, chocolate, Coconut, Ganache, Zucchini

Servings 1 cake (18 cm / 7 inch)

Ingredients

For the dough:

• 70 g buckwheat flour
• 75 g rice flour
• 50 g FAIR-TRADE cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 185 g grated zucchini, packed
• 90 g coconut sugar
• 3 cardamom pods
• 1 tablespoon psyllium fiber husk
• 250 ml water

For the ganache:

• 100 g dark chocolate drops or chopped chocolate
• 100 g coconut cream

Instructions

• Preheat oven to 200°C (top-/bottom heat). Line the base of a spring from with baking paper. I recommend to cut a long strip of baking paper and line the ring of the spring form as well.
• Mix the buckwheat flour, rice flour, cocoa powder, baking powder and baking soda in a bowl.
• Blend coconut sugar, cardamom pods, psyllium fiber husk and water in a blender until smooth.
• Add this mixture to the bowl with the dry ingredients together with the grated zucchini. Mix well but don’t stir for too long.
• Spread dough evenly in spring form and place in oven. Bake covered (I place an un-coated baking tray in the rack above to shield the cake from direct upper heat) for approx. 30 minutes or until an inserted wooden skewer comes out clean.
• Let cake cool down on a cake rack before preparing the chocolate ganache.
• For the chocolate ganache, melt the chocolate by using the double boiler method. Then add the coconut cream and stir to combine. Let the ganache cool down a little until it becomes more thick. Then you can spread it on the cake. Garnish if you like. Place in fridge until the ganache has set.

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.

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.

So here is a good excuse for ice cream in winter! Or summer, depending on where you are on this planet…

I used a silicone muffin form for these mini ice creams but you can also use a popsicle form.

This recipe is super easy and doesn’t require many ingredients. I have listed a few alternatives, should you not have sunflower lecithin available.

Makes 6 mini ice creams:

For the vanilla cream:
550ml coconut cream
3 tablespoon coconut sugar
2 teaspoon sunflower lecithin (alternatively 1 teaspoon guar gum or double the amount of psyllium fiber husk)
1 tablespoon psyllium fiber husk
1/4 teaspoon ground vanilla

For the chocolate cream:
1 tablespoon FAIR-TRADE cocoa powder
2-3 tablespoon coconut sugar (depending on how sweet you like it)

For garnish I used melted chocolate and cacao nibs

Preparation:

1. Blend all ingredients for the vanilla cream in a blender until smooth. Then add ground vanilla and blend for another second.

2. Transfer about half the vanilla cream into a small jug.

3. Add cocoa powder and coconut sugar to remaining vanilla cream and blend once again until smooth.

4. Place silicone muffin form onto a small chopping board. Pour equal parts of vanilla cream and chocolate cream into silicone muffin form, stir a little if you like.

5. Place the form in the freezer until the ice creams are set (about 3 to 4 hours). Best texture is achieved when letting the ice creams soften in the fridge for about 3 hours before serving. I garnished them with melted chocolate and cacao nibs.

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.

Then I got this nice comment, saying that this recipe would be lovely in a bundt cake. Oooooh yeaaaah!

Turns out that yes, polenta is amazing in a bundt cake. The texture is rich and moist and absolutely delicious. And this time it is not only vegan and gluten-free but also free from dried fruits such as dates.

I added some chocolate glazing and chopped, roasted almonds and it was absolutely perfect!

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Polenta Bundt Cake (Vegan, Gluten-free, No Dates)

The texture of this polenta bundt cake is rich and moist and absolutely delicious. And this time it is not only vegan and gluten-free but also free from dried fruits such as dates.

Course Cake

Cuisine German

Diet Gluten Free, Low Lactose, Vegan

Keyword Coconut, dairy-free, egg-free, nut-free, oil-free, Polenta, soy-free, without dates

Servings 1 cake (23 cm)

Equipment

• 23cm bundt cake form

Ingredients

For the cake:

• 400 ml coconut milk
• 60 ml water
• 90 ml maple syrup or coconut nectar
• 1 heaped tablespoon flax seed freshly ground
• 150 g white rice flour
• 130 g fine polenta
• 2 tablespoon potato starch
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda

For the chocolate glazing:

• 50 g cacao butter melted
• 50 g FAIR-TRADE cocoa powder
• 30 ml maple syrup or coconut nectar

Instructions

• Mix coconut milk, water and maple syrup with the freshly ground flax seed. Let sit for at least one hour.
• Preheat oven to 200° (top-/bottom heat). Mix all dry ingredients in a bowl.
• Grease cake tin. Pour wet ingredients into the bowl with the dry ingredients and mix well.
• Transfer dough into cake tin and spread evenly. Place in oven and bake covered (with a piece of baking paper or a sheet of aluminum foil which you can reuse several times) for approx. 25 minutes. Test with a wooden skewer. If it comes out dry with just a few crumbles, the cake is ready.
• For the chocolate glazing, mix all ingredients in a cup and stir to combine. Then drizzle over the cooled down cake, add chopped nuts if desired.

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.

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.

These choc chip cookies have a deliciously soft and chewy texture. As always they are vegan, gluten-free and without refined sugar.

I don’t use chocolate chips that much because it is hard to find sugar-free ones. So it’s more of an occasional thing for me. These cookies aren’t too sweet, feel free to add some more sweetener of your choice.

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Vanilla Choc Chip Cookies (Vegan, Gluten-free, No Refined Sugar)

These choc chip cookies have a deliciously soft and chewy texture. As always they are vegan, gluten-free and without refined sugar.

Course Baked Sweet, Cookies

Cuisine American

Diet Gluten Free, Vegan

Keyword Biscuits, Chip, chocolate, Cookies, No Refined Sugar, Vanilla

Servings 9 Cookies

Ingredients

• 140 g rice flour
• 35 g buckwheat flour
• 1/2 teaspoon baking powder
• 70 g cashews
• 3 tablespoon coconut sugar
• 125 ml water
• 1/2 teaspoon vanilla essence or paste
• 1 handful of chocolate chips alternatively chopped chocolate

Instructions

• Sift rice flour, buckwheat flour and baking powder into a bowl.
• Blend cashews, coconut sugar, water and vanilla essence in a powerful mini-blender until smooth.
• Transfer the mixture to the bowl with the dry ingredients and mix to dissolve. It should form a moist ball of dough. Cover and place in fridge for 20 minutes. In the meantime, preheat oven to 200°C (top/bottom heat).
• Take dough out of fridge and knead until it is soft and easy to form. Gently fold in the chocolate chips.
• Using a spoon, scoop small portions into your hand and form the cookies. Should it be sticky, dip your hands into cold water and clean off any dough.
• Place on baking paper lined tray and bake covered with a piece of baking paper, aluminium foil (which you can reuse several times) or an oven-proof lid, for approx. 15 minutes or until the cookies turn golden.
• Enjoy warm or store in fridge.

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.

Technically it isn’t grain-free, because the flax seed count as one. But you won’t need any other grains. I have to warn you: this cake is ridiculously rich. It is best to serve small portions.

The cake is super easy to make and doesn’t need many ingredients. The baking time is very important, it can take up to 45 minutes. Please make sure to do the needle test until an inserted wooden skewer comes out clean.

As always, this recipe for nutty chocolate cake is vegan, gluten-free and without refined sugar. While I have used hazelnuts, this recipe works with other nuts too

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Nutty Chocolate Cake (Vegan, Gluten-free, No Refined Sugar)

This vegan and gluten-free cake is super easy to make and doesn’t need many ingredients. The baking time is very important, it can take up to 45 minutes. Please make sure to do the needle test until an inserted wooden skewer comes out clean.

Course Baked Sweet, Cake

Cuisine German

Diet Gluten Free, Vegan

Keyword cake, chocolate, No Refined Sugar, Nutty

Servings 1 Cake

Equipment

• 7inch (18cm) cake spring-form
• Blender

Ingredients

For the cake:

• 280 g hazelnuts
• 50 g FAIR-TRADE cocoa powder
• 55 g coconut sugar
• 1 teaspoon baking powder
• 1 tablespoon ground flax seed
• 190 ml water

For the drizzle:

• 35 g nuts
• 1/4 to 1/3 cup water
• 2-3 tablespoon FAIR-TRADE cocoa powder
• 1-2 tablespoon coconut sugar or more if you like it sweeter

Instructions

• Preheat oven to 210°C (top-/bottom heat). In a blender, pulse the hazelnuts to fine crumbles. Transfer to a bowl.
• Sift in cocoa powder, coconut sugar and baking powder. Add ground flax seed and mix well.
• Then add the water and mix until combined.
• Line spring-form with baking paper, grease the sides. Transfer dough to spring-form and spread evenly.
• Bake covered for 35 to 45 minutes, or until inserted wooden skewer comes out clean. test is recommended!
• Let cool down a little before taking it out of the form. For the drizzle, simply blend all ingredients until smooth. A powerful mini-blender is recommended for this step.

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 must admit that I prefer dates for sweetening though. They add volume, a creamy texture and compared to sugar, they are so unrefined.

So, in this recipe I use maple syrup for sweetening. In order to achieve a creamy texture, I added some psyllium husk to the filling.

There is less volume so you will need more nuts. I have added some sunflower seeds in order to reduce the amount of cashews needed. You will be able to taste the sunflower seeds a little. If that isn’t your thing, I recommend to go with cashews all the way.

As always, this no-bake vanilla raspberry recipe is vegan, gluten-free and without refined sugar (if you want to call maple syrup unrefined that is You can also use coconut nectar or rice syrup).

Also, you can make the cake using two cake tins to achieve the ‘hidden filling’ effect, or use only one cake tin and make two layers on top of each.

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No-Bake Vanilla Raspberry Cake (Vegan, Gluten-free, No Dates)

In this vegan and gluten-free no-bake cake recipe the filling is without dates. Feel free to replace the dates in the crust with other sweeteners too.

Course Cake

Cuisine German

Diet Gluten Free, Low Lactose, Vegan

Keyword Cashew, flour-free, no redined sugar, pink colour, Raspberry, raw, valentines, Vanilla, without baking, without dates

Servings 1 cake (8 inch)

Equipment

• 7inch spring-form
• 8inch spring-form
• high-speed blender with tamper

Ingredients

For the raspberry filling:

• 200 g raspberries
• 210 g cashews*
• 70 g sunflower seeds*
• 1 tablespoon psyllium fiber husk

For the crust:

• 140 g nuts* (I used macadamia nuts)*

For the vanilla layer:

• 280 g cashews*
• 70 g sunflower seeds*
• 250 ml water
• 60 ml + 1-2 tablespoon maple syrup (depending on how sweet you like it)
• 1-2 teaspoon vanilla essence
• 1 tablespoon psyllium fiber husk
• * soak them in water for at least 4 hours, then rinse and drain

Instructions

• Line the base of the smaller 7inch cake tin with baking paper.
• Blend all ingredients except the psyllium fiber husk for the strawberry filling smooth. Use a highspeed blender with tamper for best results.
• Once the mixture is smooth, add the psyllium fiber husk and blend a little longer. Pour into cake tin, spread evenly and place in freezer until firm (approx. 2 hours).
• Line the base of the larger cake tin with baking paper. Place ingredients for crust into blender and pulse to fine crumbles.
• Transfer to cake tin, spread evenly and press firm. Remove the raspberry filing from freezer, take out of cake tin and place on top of the crust.
• For the vanilla layer, blend all ingredients except the psyllium fiber until smooth. Use a high-speed blender with tamper for best results. Once the mixture is smooth, add the psyllium fiber husk and blend a little longer.
• Spread the vanilla layer over the raspberry filling. Make sure it is spread well. It helps to gently hit the cake tin onto the table a few times to make air bubbles come to the surface. Garnish to your liking.
• Place in freezer until set (approx. 3 to 4 hours). Cut slices when the cake is still quite firm. Then keep chilled until serving.

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.

Time to try cashews again. They worked very well in this fruit cake recipe already

The smell of the baking strawberries is divine. And combined with the vanilla flavour, it is utterly delicious!

As always, this recipe for strawberry vanilla cookies is vegan, gluten-free and without refined sugar.

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Strawberry Vanilla Cookies (Vegan, Gluten-free, No Refined Sugar)

The smell of the baking strawberries is divine. And combined with the vanilla flavour this vegan and gluten-free strawberries cookies are utterly delicious!

Course Cookies

Cuisine American

Diet Gluten Free, Vegan

Keyword Biscuits, dairy-free, No Refined Sugar, soy-free, Strawberry, Summer, Vanilla, without dates

Servings 8 cookies

Equipment

• powerful mini-blender

Ingredients

• 70 g cashews
• 2 tablespoon coconut sugar
• 125 ml water
• 140 g rice flour
• 1/2 teaspoon baking powder
• 1 teaspoon psyllium fiber husk
• 1/2 teaspoon vanilla essence or vanilla paste or freshly scraped vanilla pod
• 1-2 handful fresh strawberries finely diced

Instructions

• Preheat oven to 190°C (top-/bottom heat). Blend cashews, coconut sugar and water until smooth. A powerful mini-blender works best for this.
• Sift remaining ingredients (except strawberries) into a bowl and whisk them. Add cashew ‘cream’ and mix well.
• Gently fold in the chopped strawberries. It helps to dip your hands into cold water prior to forming the cookies.
• Form the cookies and place on with baking paper covered baking tray. Bake covered for approx. 15 to 20 minutes.

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.