Cakes and sweets

Winter cake with berries


  • 1 tbsp chiaseed (or broken linseed)
  • 125 ml of coconut milk (or oatmilk)
  • 60 ml melted coconut oil
  • 2 tsp orange zest
  • 1 tsp of good quality vanilla extract
  • approx. 120 grams of grated carrots
  • 125 ml maple syrup
  • 180 grams of wholegrain spelt flour
  • 50 grams of oatmeal
  • 1 tsp cinnamon powder
  • 1 tsp gingerpowder
  • 1/2 tsp clove powder
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 80 grams of berries (which ever you like best)


Start by pre-heating the oven at 180 .

Mix the chia seeds (or broken linseed) with the milk and set aside for 15 minutes. It will turn into a yelly substance.

Melt the coconut oil au-bain-marie.

Grate the carrots, mix it with the maple syrup, the orange-zest, vanilla extract and the oil in a medium sized bowl.

Mix in another bowl the spelt flour, the oatmeal, cinnamon powder, clove powder, ginger powder, baking soda and stir it, then pour in the carrot mixture and stir again.

Mix in the berries carefully with a spatula.

Pour in a cake form (if you cover it with baking sheet the cake will come out easy) and place in the oven for 45 minutes. Test with a wooden toothpick ,if it comes out dry, the cake is ready. Let cool in its form for 10 minutes then take it out and let cool some more on a rack.


  • serves: 12
  • preparation time: 75 minutes

Strawberry chili “cheese”cake (raw)

a Valentine’s special!


  • for crust
  • 2 tsp cocoapowder (raw)
  • 1 tsp vanillapowder
  • 1 tbsp hemp seeds
  • 140 gr almond meal
  • pinch of fine salt
  • 20 dates (soaked in hot water for 15 min)
  • for filling
  • 200 gr cashew nuts (raw)
  • 500-600 gr fresh strawberries
  • 60-70 ml maple syrup
  • 1/2 cup coconut cream
  • pinch of chili powder (optional)
  • 8 gr agar agar powder
  • 1/2 cup water
  • for decoration
  • chocolat shavings
  • chili flakes
  • crumbled pistacchios
  • melted dark chocolat 1/8 of a bar) for heart
  • strawberries for decoration


Mix in a food processor the dates , almond meal, hempseeds, salt and vanilla powder untill it forms a rough, slightly sticky dough. Place in a baking tray (I used a square one of 20 x 20 cm) covered with baking paper. Mold the dough into the form and press firmly and evenly. Place in the fridge for 30 min.

Start by soaking the cashews and the dates (separately)

Drain the cashew and mix them in the food processor until they form a “cheesy” substance. Add the maple syrup and the strawberries and mix well until smooth. Add a pinch of chilipowder if you go for the spicy opt

Pour the water, coconut cream and agar agar powder in a small sauce pan and bring to boil. Let simmer for 10 minutes while stirring until it becomes thick ( if necessary add some more agar agar). Let cool for 30 seconds and then pour in with the strawberry cheese. Work swift as the agar sets fast. Scrape the sides of the bowl every now and then. When completely smooth pour into the form. Tap the form gently to let the air bubbles out. Sprinkle the chili flakes and choclat shavings and place the form in the freezer for 15 minutes. Meanwhile melt the chocolat au-bain-marie. Take the form out of the fridge and place a heart shaped mall in the middle, pour in the warm chocolat and spread out with a spatula, carefully so it will not mix with the “cheese”. Replace in the fridge for an hour before consuming.


  • serves: 10
  • preparation time: 75 minutes

Apple crumble (on a layer of yogurt)


  • 800 grams of red sweet-sour apples (I used Elstar)
  • 1 lemon
  • 1 lime (optional)
  • 1 tbsp cinnamon (more to taste)
  • 2 tbsp blond raisins
  • 2 full tbsp honey
  • 5 tbsp coconut flower sugar
  • 60 grams of coconut oil
  • 100 grams speltflour (I used wholegrain speltflour)
  • 5 tbsp almonds
  • optional 75 grams of coconut yogurt.


Start by making the crumble. Finely chop the almonds . Mix the almonds with the coconut oil, the sugar and the flour into a dough. Let rest in the fridge for 15 minutes at least.

Preheat the oven at 180℃.

Peel the apples and remove the core. Cut into small parts. Squeeze half a lemon and pour over the apple parts. Add zest of half a lemon or lime (I used lime zest). Add the honey, the raisins and cinnamon and mix everything well.

Place the apple parts in a baking tray (a large one or several small dishes, whatever you prefer). Rub the dough between your hands into crumbs and spread over the apple.

Place in the oven for approx. 20 minutes


  • serves: 6
  • preparation time: 60 minutes

Chocolate cake, Easter style


  • For the cake
  • 200 grams dark chocolate
  • 170 gr of ground almonds
  • 1 tsp of baking powder
  • 35 gr coconut sugar
  • 30 gr chia seeds
  • 180 ml of water
  • 1 tsp vanilla powder
  • 3 tbsp of almond milk
  • For the icing:
  • 450 gr powdered sugar
  • 45 gr cacao butter
  • 60 ml non-dairy milk
  • 2 tsp vanilla extract
  • 4 tsp curcuma powder


Start by pre-heating the oven at 180 ℃.

Mix the chia seeds with the water and set aside for 15 minutes.

In a large bowl combine the ground almonds, baking powder and coconut sugar.

Slowly melt the dark chocolate on low heat until smooth. Then pour it into the ground almonds and mix well.

Add the vanilla to the chia seeds and give it another stir until it’s thickened, like the texture of a raw egg. Pour it into the chocolate almond mixture and mix really well until smooth.

Then gradually add in the almond milk while stirring.

Spread the mixture into a baking dish (grease it or line it with baking paper).

Bake at 180’C for about 30 minutes, or until a wooden stick comes out clean. Set aside to cool for about 10 minutes before removing it from the tin, then let cool completely on a wire rack.

In the meantime prepare the icing by adding the powdered sugar, cacao butter, non-dairymilk and vanilla extract to a mixing bowl.

Mix with an electric mixer, start at low speed, gradually increasing speed until perfectly smooth.

It should be very thick, but still easily spreadable. If it’s too thick, add a bit more milk, if it’s too thin, add more powdered sugar. In the end mix in the curcuma to get the yellow color.

When completely cooled spread the frosting on the cake with a spatula and then garnish as you like.


  • serves: 10
  • preparation: 60 minutes

Rhubarb-berrie crumble


  • 4.5 cups (total) fresh rhubarb mixed with raspberries, blueberries fresh or frozen
  • 2-3 Tbsp coconut sugar
  • 1,5 tsp cinnamon 
  • 1 tbsp honey (or maple syrup)
  • for crumble:
  • 1 rolled oats 
  • 1/2 cup almond meal
  • 1/2 cup pecans, chopped
  • 1/4 cup light brown sugar
  • 4 tbsp melted coconut oil
  • pinch sea salt


Start by pre-heating the oven at 175 ℃.

Melt the coconut oil in a small bowl in the heating oven or au-bain-marie.

Clean and cut the rhubarb into small pieces, add the blueberries and/or raspberries (if you use frozen fruit first rinse them with cold water in a colander. Add fruit to the baking dish and toss with the sugar, cinnamon and honey (or maple syrup).

Add the crumble ingredients to a mixing bowl and mix until all of the oil is well integrated. Add to the top of the fruit in an even layer.

Bake for 45-55 minutes or until the fruit is bubbling and the top is crisp and golden brown


  • serves: 8
  • preparation time: 75 minutes

Apple-hazelnut pie with a twist!


  • 3 vegan “eggs”
  • 150 gr. coconutblossom sugar
  • 1/2 tsp good quality vanilla powder
  • 1 tbsp fresh thyme leaves chopped
  • 1 tbsp cinnamon powder
  • 1 tsp ginger powder
  • 1/2 tsp cardemom powder
  • 225 gr. wholewheat speltflour
  • 1 1/2 tsp baking powder
  • 225 gr melted vegan butter
  • 1 tbsp maple syrup
  • 100 gr roasted hazelnuts (option to cut them in half)
  • 1 or 2 apples ( I use Granny Smiths) in small cubes


Start by peeling the apple(s) and cut them in cubes.

Pre-heat the oven at 180 ℃. Cover the baking tray with a sheet of baking paper (you can use a traditional round one, I used a rectangular one of 20 x 26 cm).

Make 3 vegan eggs by either mixing 1tbsp of linseed/chiaseed or vegan egg powder with 30 ml of water (repeat 3 times to make 3 eggs) and set aside for 15 minutes.

In the meantime mix the flour, baking powder, baking-soda, sugar, vanilla powder, thyme leaves cinnamon powder and ginger powder in a mixing bowl and mix well. Whisk the melted butter and the vegan “eggs” in until it forms a smooth batter. Add the maple syrup. Mix in the hazelnuts and apple cubes with a spatula, but spare a few hazelnuts for on top.

Transfer the batter into the baking tray, sprinkle the spare hazelnuts on top and bake for 55 minutes. When a wooden pick comes out clean, turn of the heat, leaving the cake in the oven with the oven-door closed for another 5 minutes.

Take out the cake and leave to cool in the baking tray.

Serve as it is or with a dot of (cinnamon) cream.


serves: 4

preparation time: approx. 20 minutes, oven time +/- 60 minutes