EASTER CARROT CAKE

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Carrot cake

 

This cake would be a lovely Easter cake! HONEY BUNNY!

EASTER CARROT CAKE

For the cake:

1 ¼ cups flour

1 Tsp baking powder

¼ Tsp baking soda

½ Tsp salt

½ Tsp ground cinnamon

¼ Tsp freshly grated nutmeg

½ cup rape seed oil

2 eggs

1 Tsp vanilla

1 cup grated carrots

For the frosting:

1 pack (125 g) cream cheese (Philadelphia)

1 Tsp vanilla extract

1 cup confectioners’ sugar

Marzipan carrot for decoration

Preheat oven to 180°C. Mix all dry ingredients in one small bowl and all wet ones in a medium one. Then mix dry ingredients into wet ones. Mix until smooth and fill into oiled and floured spring form. Bake for 40 minutes or until an inserted toothpick comes out clean. Let cool completely. Mix all frosting ingredients and evenly spread on halved cake and on outside. Decorate with a marzipan carrot.

BLOOD-ORANGE COCONUT-MILK CAKE

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Blood orange cake

 

This is just a cake version of summer! ENJOY LIFE!

 

BLOOD-ORANGE COCONUT-MILK CAKE

 

1 ¾ cups flour

1 ½ Tsp baking powder

¼ Tsp baking soda (Natron)

¼ Tsp salt

2/3 cup olive oil

3 eggs

1 cup brown sugar

Peel from 1 organic orange

¼ cup blood orange juice

½ cup coconut milk

 

Preheat oven to 180 °C. Mix all dry ingredients. Then mix in rest of the ingredients until a smooth batter has formed. Fill into an oiled and floured box form and bake for 45 minutes or until a inserted toothpick comes out clean.

VEGAN COCONUT-BISCUIT WITH RASPBERRY FILLING

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cocos rolle

Low fat, quickly made and vegan…AND delicious!!

 

VEGAN COCONUT-BISCUIT WITH RASPBERRY FILLING

 

360 g spelt flour

4 Tbsp flour

½ Tbsp salt

100 g coconut flakes

160 g white sugar

½ Tsp vanilla sugar

Grated lemon zest from 1 organic lemon

60 g neutral (rape-seed) oil

500 ml sparkling mineral water

250 g raspberry jam (vegan)

3 Tbsp sugar and coconut flakes for outside

Preheat oven to 180°C. Mix all dry ingredients and then all wet ingredients until a smooth batter forms. Fill onto a baking paper lined baking sheet and spread to cover the entire dish. Bake for 10-15 minutes. While still warm turn biscuit onto a sugar and coconut covered baking sheet. Carefully remove baking sheet from top and spread biscuit evenly with jam. Roll up lengthwise and cut into 2 cm thick rolls.

COCONUT-RASPBERRY CAKE (VEGETARISCHE KOKOS-HIMBEER TORTE)

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kokos-himbeer torte

This is a special cake for two of my very special colleges. Happy birthday!

COCONUT-RASPBERRY CAKE (VEGETARISCHE KOKOS-HIMBEER TORTE)

For the coconut cake biscuit:

180 g spelt flour

2 Tbsp flour

½ Tbsp salt

50 g coconut flakes

80 g white sugar

½ Tsp vanilla sugar

Grated lemon zest from ½ organic lemon

30 g neutral (rape-seed) oil

240 ml sparkling mineral water

For raspberry-coconut cream:

250 g raspberry pulp without seeds (from 300 g mashed and strained raspberrys)

200 ml whipped heavy cream (whipped)

100 g coconut milk

250 g natural raspberry yoghurt (or 200 g plain yoghurt with 50 g raspberry jam)

1 1/2 Tsp agar-agar

40 g powdered sugar

2 Tsp starch

For decoration:

Coconut flakes

 

For the biscuit:

Preheat oven to 180°C. Mix all dry ingredients and the all wet ingredients until a smooth batter forms. Fill into a spring form (22 cm) lined with a baking paper. Bake for 25 minutes. Let cool completely and remove baking paper. Set back into the newly baking paper lined spring form.

 

For the cream:

Mix half the yoghurt with coconut milk and agar-agar in a large pot and cook for 2 minutes. Mix rest of yoghurt with whipped cream and raspberry pulp. Under constant whisking let this mixture slowly run into the hot yoghurt until everything is combined. Fold in whipped cream and starch.  Let cool for at least 2 hours at a cold place. Remove the spring form and sprinkle with coconut flakes.

COCONUT-CHOCOLATE CRUMBLE CAKE

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Arnold geb

 

Happy Birthday to my good friend Arnold Scherabon!

COCONUT-CHOCOLATE CRUMBLE CAKE

For batter:
¾ cup coconut flakes
1 1/2 cups spelt flour
1 cup brown sugar
2 Tbsp unsweetened cocoa powder
2 Tsp baking powder
½ Tsp baking soda (Natron)
½ Tsp salt
1/3 cup apple sauce
1/3 cup rape-seed oil
1 cup water

For the streusels:
½ cup spelt flour
¼ cup brown sugar
¼ Tsp salt1
1/3 cup margarine
1/3 cup coconut flakes

Preheat oven to 180 °C. Mix streusel ingredients with the fingers to form streusels. Mix all other ingredients, dry first then add wet, until a homogenous batter forms. Fill into oiled and four dusted 22 cm spring baking form, sprinkle with streusels and bake for 45 minutes.

NICI’S COCONUT-CHOCOLATE MUFFINS

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coconut-muffins

 

I was really busy lately…now I deserve some soul food! Yummy!!

NICI’S COCONUT-CHOCOLATE MUFFINS

For batter:

¾ cup coconut flakes

1 1/2 cups spelt flour

1 cup brown sugar

2 Tbsp unsweetened cocoa powder

2 Tsp baking powder

½ Tsp baking soda (Natron)

½ Tsp salt

1/3 cup apple sauce

1/3 cup rape-seed oil

1 cup water

For the streusels:

1 cup spelt flour

½ cup brown sugar

½ Tsp salt

¾ cup margarine

¾ cup coconut flakes

Preheat oven to 180 °C. Mix streusel ingredients with the fingers to form streusels. Mix all other ingredients, dry first then add wet, until a homogenous batter forms. Fill into oiled muffin forms, sprinkle with streusels and bake for 20-25 minutes.

VEGAN BLACKBERRY BROWNIES

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Brownie

 

It should be low fat, vegan, easy to make and a chocolate lover’s delight? This is it…

VEGAN BLACKBERRY BROWNIES

50 g (vegan) milk chocolate

70 g bitter-sweet chocolate

80 g blackberry jam

115 g apple sauce

30 g sunflower oil

180 g spelt flour

20 g unsweetened cocoa powder

2 Tsp vanilla extract

¼ Tsp baking powder

½ Tsp baking soda (Natron)

¼ Tsp salt

 

Preheat oven to 180 °C. Melt chocolate and oil in a pot hanging over (but not in) boiling water. Mix all wet ingredients and all dry ones in separate bowls and then add dry ingredients into wet ingredients. Mix until smooth. Fill into greased baking form (18 x 18 cm) and bake for 15 minutes. Let cool completely and decorate with white chololate.