Raspberry-chocolate sponge cake

Ingredients:

• 150 g sugar
• 4-6 tbsp baking powder
• lemon zest of 1 lemon
• 350 g flour
• 300 ml  water
• 100ml soymilk
• 9 tbsp canola oil
• chocolate chips
• frozen raspberries

Instructions:

Mix all the cake ingredients and beat until combined. Pour the batter into a flat baking tray and bake for 20 min at 180 degrees until golden.
This recipe also works great for muffins!

Vegan Apple Caramel Cake

Ingredients:

• 1 cup organic whole wheat flour
• 1 cup organic all purpose flour
• 2 tsp baking powder
• 1 tsp lemon juice
• 2 cup water
• 1/2 cup sunflower oil or any neutral tasting vegetable oil
• 1 cup cane sugar or powdered sugar - adjust as per your sweet requirements
• a pinch of salt
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 3-4  sweet apples, chopped

Instructions:

grease or line a round cake pan or tin.
pre heat your oven now,
in a bowl, first take all the dry ingredients and mix them well.
add the water and oil and stir well so that no lumps are formed.
stir really well. 

add the chopped apples.
pour the batter in the cake pan layered with the apple slices.
bake at 180 degrees C/356 degrees F for 50-55 mins in a preheated oven.
when warm or cooled, serve the eggless apple upside down cake with tea or coffee or as an after meal dessert.

Vegan Banana Chocolate Cake

Ingredients:
For the cake:
· 150 g sugar
· 4-6 tbsp baking powder

· 2 tsp vanilla sugar
· 350 g flour
· 375 ml sparkling water
· 9 tbsp canola oil

For the pudding:
· 2 packages of instant pudding powder
· 1l soy milk
· 4 or more tbsp sugar
· up to 100g margarine or vegan cream

For the chocolate frosting:
· 200-300g chocolate
· margarine

additional:
· bananas, cut into slices
· apricot jam

Instructions:
Cake

Mix all the cake ingredients and beat until combined. Pour the batter into a flat baking tray and bake for 20 min at 180 degrees until golden.

Let the cake cool down, before coating it with the apricot jam. Then layer with banana slices.

Pudding
Prepare pudding according to instructions. If you prefer a more creamy texture, add some margarine or cream while still hot. Spread pudding mix on top of the cake.

Chocolate frosting
Melt 200g chocolate in microwave or a pot. Add some margarine to get a semi-fluid texture. Evenly spread on top of the pudding mixture. Let cool down and enjoy!

Apple pie with crumbles

Ingredients:

Crust:

• 125 g margarine/butter
• 200 g flour
• 2 tbsp sugar
• 1 tsp vanilla sugar
• 1 pinch of salt
• 1 tsp baking powder
• 60 ml water

Topping:

• 150 g flour
• 6 tbsp sugar
• 1 tsp cinnamon
• 80 g margarine

Filling:

• 2 tsp cinnamon
• 750 g apples
• 2 tbsp applesauce

Instructions:

For crust:

Mix flour, salt, and sugar in a large bowl. Add butter and rub it in with fingertips until a coarse meal forms. Add water. Add more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes (not necessary if you are in a hurry ;) ).

Position rack in center of oven and preheat to 400°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter pie dish. Gently form it to the edges with your fingers. It should extend to the top of the pan.

For filling:

Mix finely chopped apples with cinnamon and applesauce and transfer on to crust.

For topping:

Mix all the crumble topping ingredients and mix with fingers until crumbly. Then pour it over the pie, spreading it evenly to coat. Bake at 400 for 35-45 minutes, or until the pie is warm and bubbly and the top is golden brown. If you notice the crumble top getting too brown, simply top it with foil. ->> Serve with ice cream! :)

Carrot Chocolate Cake

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 3/4 cup sugar 
• 1/2 cup canola oil
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tsp baking powder
• 1/2 cup walnuts, chopped
• 2 tbsp cocoa powder
• 4 medium carrots, grated
• 1/2 cup non-dairy milk
• 
  
• 50 gr dark chocolate, grated
• or 
• 1/4 cup dried dates, chopped

Instructions:
Preheat oven to 350 degrees F.

Combine all the dry ingredients in a mixing bowl. Add the wet ingredients into the dry mix and beat to combine. If batter is too dry add more milk, if too wet add more flour. The batter should have a slightly sticky texture.

Pour the batter into the oiled pan and bake in the center of a preheated oven for 40 to 50 minutes until done. Check the center for doneness with a wooden pick. The cake should be firm, and may appear slightly golden brown at the edge, yet still be moist inside.

Cool the cake on a wire rack before releasing it from the pan.

Tip: As this cake is not very sweet, it goes beautifully with the frosting of your choice! I have used caramel and cream cheese frosting before ;)

Gluten free Banana-Corn Muffins

Ingredients:

• 2 medium mashed bananas
• 3 organic free-range eggs
• 1/2 cup organic canola oil
• 1 cup brown sugar
• 1/4 cup brown rice flour
• 1/2 cup corn starch
• 1/2 cup tapioca starch
• 1/4 cup potato starch (not potato flour)
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup chocolate chips
• 
  

Instructions:

Preheat the oven to 350ºF. Lightly oil a 12-muffin pan with a touch of oil.

In a mixing bowl, beat the mashed bananas with the eggs, oil, and brown sugar till combined. Mix the flours and starches, baking powder, xanthan gum, sea salt, vanilla, cinnamon and nutmeg in a separate bowl. Mix the 2 bowls and beat until a smooth sticky batter forms.

Spoon the batter into the 12 muffin cups. Bake for 20 to 23 minutes until the muffins are slightly golden, and the center is done (a wooden cake tester should emerge clean).

Cool on a wire rack. 

Gluten free chocolate chip blueberry cupcakes

Ingredients:

· 1 cup soy milk
· 1 tsp apple cider vinegar
· 3/4 cup brown sugar
· 1/3 cup canola oil
· 1 tsp vanilla extract
· 1 cup brown rice flour
· ¼ cup coconut flour
· 1Tbsp potato starch
· 2 Tbsp tapioca flour
· 1 tsp baking powder
· 1/4 tsp salt
· 1/4 cup chocolate chips
· ¼ cup blueberries

Instructions:

Whisk together soymilk and vinegar. Set aside for a few minutes to curdle.
Add cane sugar, oil, and vanilla and beat until foamy.
Mix dry ingredients in a separate bowl and whisk into wet. Fold in chocolate chips and blueberries.
Scoop 12 cupcakes. Bake at 350°F for 30 minutes.

Warm celery potato peanut butter salad

Ingredients: 

• 1 large apple, chopped
• 1 small bunch celery, chopped
• 3 Tbsp peanut butter
• 4 boiled white potatoes
• 1 red bell pepper
• 1/3 cup fresh lemon juice
• 1 Tbsp mustard
• 1 Tbsp maple syrup
• 1 can cooked chickpeas or black beans
• 1/4 tsp black pepper
• 1/2 tsp  salt
• Optional: 1/4 cup raisins and peanuts
• Optional: serve over top warm rice

Instructions:

Boil potatoes until tender, drain, cut into big chunks and keep warm.

Whisk together the lemon juice, softened peanut butter, mustard, maple syrup, salt and pepper. In a large bowl, gently toss together the chopped celery, chopped apples, chopped bell pepper and chickpeas/beans.

Gently mix together to create a peanut butter coating on all the ingredients. Now add the potatoes (still warm!) and gently fold them in.

Sprinkle the optional dried fruit or nuts on top.

Serve right away! Optional on top of rice or other warm grain.

Yield: 4 servings

Apple-Oat Muffins

Ingredients

• 2 cups rolled oats
• 2 cups wheat flour
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 pinch of nutmeg
• 2 tsp baking powder
• 1/4 cup maple syrup or sugar
• 1/4 tsp apple cider vinegar
• 1/2 cup oil (e.g. canola)
• 1/2 cup non-dairy milk, plain (soy or almond)
• 1 banana or 2 tablespoons applesauce
• Optional: raisins, almonds
• 1 large apple, diced into tiny bits (e.g. honeycrisp)

Instructions

Preheat oven to 400 degrees. Lightly grease a muffin tin.

Mix the rolled oats and flour. Pour the mixture into a large mixing bowl and add all the remaining dry ingredients. Fold well to mix.

Blend all the wet ingredients until smooth, the banana should be mashed into a thick puree first.

Fold the blended liquid mixture into the dry mixture. Fold for a minute until a thick and wet batter is formed. Fold in the diced apple bits.

Fill muffin tins and bake at 375 degrees for 20 minutes.

Cool muffins on a cooling rack and serve warm for best texture and flavor.

Yield:  10 or 12 muffins