Recipes

Blueberry Cocoa Mini Bundt Cakes

Blueberry Cocoa Mini Bundt Cakes

Indulge in a bite-sized treat with these Blueberry Cocoa Mini Bundt Cakes, packed with a rich cocoa flavor and the sweetness of blueberries, making it a perfect vegan and gluten-free dessert!
Couverts6
Preparation 15 minutes
Preparation time:40 minutes
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Equipment

  • electric mixer
  • Large bowl
  • Mini Bundt pans (6)
  • Sifter

Ingredients

  • ½ cup 112 g nondairy butter
  • 1 cup 192 g raw sugar
  • 1 tablespoon 3 g instant espresso powder
  • 2 tablespoons 30 ml warm water
  • 1½ cups 360 g vanilla soy or other nondairy yogurt
  • 2 teaspoons pure vanilla extract
  • 1 cup 75 g finely ground hazelnuts
  • ½ cup 40 g unsweetened cocoa powder
  • 2 cups 240 g whole wheat pastry flour
  • ½ teaspoon fine sea salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup 145 g fresh or frozen blueberries

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat 6 mini Bundt pans with nonstick cooking spray.
  • In a large-size bowl, cream together the nondairy butter and raw sugar using an electric mixer.
  • In a small-size bowl, dissolve the instant espresso powder in warm water.
  • Add the yogurt, vanilla, ground hazelnuts, and espresso mixture to the butter-sugar mixture.
  • Stir to combine.
  • Sift the cocoa powder, flour, salt, baking powder, and baking soda on top of the wet ingredients.
  • Gently fold to combine, being careful not to overmix.
  • Fold in the blueberries.
  • Divide the batter equally among the prepared mini Bundt pans.
  • Bake for 35-40 minutes, or until a toothpick inserted near the center comes out clean.
  • Let cool on a wire rack before serving.

Notes & Wine Advice

Serving Tip:

Pair with a dollop of dairy-free whipped cream for an extra indulgent treat!

Wine Advice:

A light sparkling wine or a chilled rosé would complement the rich chocolate and fresh blueberry flavors.

Nutrition values

Calories: 547 kcal | koolhydraten: 57 g | Eiwitten: 4.5 g | Vet: 19.3 g | Suiker: 34.3 g
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Course; Cake / Dessert
Cuisine; International / Global
Diets; Gluten-Free / Vegan

Yellow Cake

Yellow Cake

A rich, buttery yellow cake with a soft, tender crumb. Perfect for pairing with Chocolate Agave Frosting for a classic, irresistible treat.
Couverts1
Preparation 10 minutes
Preparation time:30 minutes
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Equipment

  • 9-inch cake pan,
  • Nonstick cooking spray
  • medium-size bowl
  • Large-size bowl
  • electric mixer
  • Toothpick

Ingredients

  • 3 cups 375 g all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup 112 g nondairy butter, softened
  • 1 cup 200 g granulated sugar
  • 1 tablespoon 15 ml pure vanilla extract
  • ¾ cup 170 g nondairy yogurt
  • 1 recipe Chocolate Agave Frosting optional, page 447

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat a 9-inch cake pan with nonstick cooking spray.
  • In a medium-size bowl, combine the flour, baking soda, baking powder, and salt.
  • In a large-size bowl, use an electric mixer to cream together the nondairy butter and sugar.
  • Add the vanilla extract and nondairy yogurt to the butter-sugar mixture, and beat until smooth and creamy.
  • Gradually add the dry ingredients and mix on low speed until just combined.
  • Pour the batter evenly into the prepared cake pan.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting with Chocolate Agave Frosting, if desired.

Notes & Wine Advice

Serving Tip:
Pair with a glass of iced tea or a scoop of vanilla ice cream for the ultimate comfort dessert.
Wine Advice:
A light dessert wine like Moscato d’Asti pairs perfectly with the buttery sweetness of this yellow cake.

Nutrition values

Calories: 240 kcal | koolhydraten: 48 g | Eiwitten: 3 g | Vet: 6 g | Suiker: 20 g
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Course; Cake / Dessert / Snack
Cuisine; International / Global
Diets; Dairy-Free / Nut Free / Vegan

Triple Vanilla Cake

Triple Vanilla Cake

A rich and aromatic vanilla cake, bursting with triple layers of vanilla flavor. Frost with cream cheese frosting for an extra indulgent treat!
Couverts9
Preparation 10 minutes
Preparation time:30 minutes
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Equipment

  • 9-inch cake pan,
  • Nonstick cooking spray
  • Large-size mixing bowl,
  • Whisk
  • Small mixing bowl
  • Toothpick

Ingredients

  • 3 cups 375 g all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla powder
  • ¼ teaspoon salt
  • ¾ cup 170 g vanilla nondairy yogurt
  • 1 cup 200 g granulated sugar
  • ¼ cup 60 ml canola oil
  • 2 tablespoons 30 ml pure vanilla extract
  • Scrapings from 1 vanilla bean
  • 2 recipes Cream Cheese Frosting optional, page 436

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat a 9-inch cake pan with nonstick cooking spray.
  • In a large mixing bowl, whisk together the flour, baking soda, baking powder, vanilla powder, and salt.
  • In a separate bowl, mix the vanilla yogurt, sugar, oil, vanilla extract, and vanilla bean scrapings.
  • Carefully fold the wet ingredients into the dry ingredients, ensuring not to overmix.
  • Pour the batter evenly into the prepared cake pan.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool completely before frosting with a double batch of Cream Cheese Frosting (optional).

Notes & Wine Advice

Serving Tip:
Serve with fresh berries or a scoop of vanilla ice cream for the ultimate vanilla experience.
Wine Advice:
Pair with a smooth, lightly sweet Riesling or a glass of creamy Chardonnay.

Nutrition values

Calories: 270 kcal | koolhydraten: 48 g | Eiwitten: 3 g | Vet: 7 g | Suiker: 22 g
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Course; Cake / Dessert / Snack
Cuisine; International / Global
Diets; Dairy-Free / Nut Free / Vegan

Orange Almond Cake with Orange Icing

Orange Almond Cake with Orange Icing

A moist and aromatic cake made with fresh orange juice and almond extract, topped with a smooth orange icing. The perfect treat for citrus lovers!
Couverts6
Preparation 15 minutes
Preparation time:24 minutes
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Equipment

  • aluminum foil
  • Icing spatula,
  • Large-size bowl
  • medium-size bowl
  • Nonstick cooking spray
  • Whisk
  • 8-inch square baking pan
  • Wire rack

Ingredients

  • 2½ tablespoons 18 g flax meal
  • 3 tablespoons 45 ml water
  • 1 cups 160 g whole wheat pastry flour
  • ½ cup 54 g finely ground toasted almonds
  • ½ cup 96 g raw sugar
  • ½ teaspoon ground cardamom
  • ½ teaspoon fine sea salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ cup 180 ml fresh orange juice
  • ¼ cup 60 ml canola oil
  • 1 teaspoon pure orange extract
  • ½ teaspoon pure almond extract

For the icing:

  • ½ cup 60 g powdered sugar
  • 1 tablespoon 15 ml fresh orange juice

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat an 8-inch square baking pan with nonstick cooking spray.
  • In a medium-size bowl, whisk together the flax meal and water.
  • Set aside to thicken.
  • In a large-size bowl, whisk together the flour, ground almonds, sugar, cardamom, salt, baking powder, and baking soda.
  • Whisk the fresh orange juice, canola oil, and both extracts into the flax mixture.
  • Carefully fold the wet ingredients into the dry ingredients, being cautious not to overmix.
  • Pour the batter into the prepared baking pan.
  • Bake for 24 minutes, or until a toothpick inserted into the center comes out clean.
  • Leave the cake in the pan for at least 30 minutes before transferring to a wire rack to cool completely.
  • To make the icing: In a medium-size bowl, combine the powdered sugar and orange juice (adding juice drop by drop).
  • Stir vigorously until the mixture is smooth and easily spreadable.
  • Once the cake is cool, apply the icing to the top using an icing spatula.

Notes & Wine Advice

Serving Tip:
Serve with a light dusting of ground almonds or sliced fresh oranges for an extra burst of flavor.
Wine Advice:
Pair with a crisp Sauvignon Blanc or a refreshing glass of chilled Prosecco.

Nutrition values

Calories: 240 kcal | koolhydraten: 32 g | Eiwitten: 4 g | Vet: 11 g | Suiker: 14 g
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Course; Cake / Dessert / Snack
Cuisine; International / Global
Diets; Gluten-Free / Nut Free / Vegan

Cranboozy Cake

Cranboozy Cake

A delicious, fluffy cake packed with cranberries and a hint of orange liqueur. Perfect for any celebration or indulgent snack!
Couverts12
Preparation 15 minutes
Preparation time:40 minutes
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Equipment

  • aluminum foil
  • Baking pans (mini Bundt pans or muffin tin),
  • medium-size bowl
  • Nonstick cooking spray
  • Whisk
  • Wire rack
  • Large-size bowl

Ingredients

  • 2 cups 240 g whole wheat pastry flour
  • 2 teaspoons arrowroot powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup 120 ml plain almond or other nondairy milk
  • 2 tablespoons 30 ml fresh orange juice
  • 2 tablespoons 30 ml vodka
  • 2 tablespoons 30 ml triple sec or other orange-flavored liqueur
  • 2 teaspoons pure vanilla extract
  • ¼ cup 60 ml canola oil
  • 1 cup 224 g agave nectar
  • 1 cup 95 g fresh or frozen cranberries

Instructions

  • Preheat the oven to 325°F (170°C, or gas mark 3).
  • Lightly coat 4 mini Bundt cake pans or the cups of a standard muffin tin with nonstick cooking spray.
  • In a large-size bowl, whisk together the flour, arrowroot powder, baking powder, baking soda, and salt.
  • In a medium-size bowl, whisk together the almond milk, orange juice, vodka, triple sec, vanilla extract, canola oil, and agave nectar.
  • Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
  • Fold in the cranberries.
  • Divide the batter among the prepared pans.
  • For mini Bundt pans, bake for 20 minutes, then cover with foil and bake for another 20 minutes, or until a toothpick inserted into the center comes out clean.
  • For a standard muffin tin, bake for 15 minutes, then cover with foil and bake for an additional 5 to 10 minutes.
  • Remove from the oven and cool on a wire rack for 30 minutes before removing from the pans.
  • Let the cakes cool completely before serving.

Notes & Wine Advice

Serving Tip:
Top with a dollop of coconut whipped cream or a sprinkle of powdered sugar for extra flavor.
Wine Advice:
Pair with a chilled glass of Moscato d’Asti or a light Prosecco for a delightful treat.

Nutrition values

Calories: 200 kcal | koolhydraten: 40 g | Eiwitten: 3 g | Vet: 7 g | Suiker: 20 g
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Course; Alcohol / Beverage / Cake / Dessert / Snack
Cuisine; International / Global
Diets; Gluten-Free / Nut Free / Vegan

Nutty Fruitcake

Nutty Fruitcake

This sophisticated fruitcake is a far cry from the traditional! Packed with dried fruits and nuts, topped with candied fruit and nuts, it’s a refined take on an often-misunderstood holiday classic. Perfect for gifting or enjoying during the festive season.
Couverts6
Preparation 15 minutes
Preparation time:30 minutes
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Equipment

  • Large mixing bowl
  • 6 mini loaf pans,
  • Nonstick cooking spray
  • Whisk
  • Saucepan
  • spoon
  • Toothpick

Ingredients

  • 1 cup 120 g dried cherries
  • 1 cup 160 g dried apricots, quartered
  • 1 cup 160 g raisins
  • 1 cup 120 g dried cranberries
  • 1 cup 120 g dried pineapple
  • 1 cup 170 g dried plums, quartered
  • 4 ounces 112 g pecan halves, broken into smaller pieces
  • 4 ounces 112 g walnut halves, broken into smaller pieces
  • 1 cup 235 ml brandy
  • Nonstick cooking spray
  • 4 cups 500 g all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • ¾ cup 170 g plain or vanilla nondairy yogurt
  • 1¼ cups 180 ml pineapple juice
  • 1 cup 200 g granulated sugar
  • 1 tablespoon 15 ml pure vanilla extract
  • 1 teaspoon pure almond extract
  • ½ cup 120 ml plain or vanilla soy or other nondairy milk

For the Candied Fruit and Nut Topping:

  • 2 cups 284 g reserved fruit and nut mixture
  • 2 tablespoons 28 g nondairy butter
  • ½ cup 100 g granulated sugar
  • 1 teaspoon pure vanilla extract

Instructions

  • In a large mixing bowl, toss together the dried fruits and nuts.
  • Pour the brandy over the mixture, cover, and let sit overnight.
  • Reserve 2 cups (284 g) of the fruit and nut mixture for the topping and set aside.
  • Preheat the oven to 375°F (190°C, or gas mark 5).
  • Lightly coat 6 mini loaf tins with nonstick spray.
  • In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, cardamom, and cinnamon.
  • In another bowl, whisk together the yogurt, pineapple juice, sugar, vanilla, almond extract, and milk.
  • Fold the wet ingredients into the dry ingredients, being careful not to overmix.
  • Gently fold in the soaked fruit and nut mixture.
  • Divide the batter equally among the 6 mini loaf tins.
  • Bake for 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • While the cakes are baking, make the candied topping: In a saucepan, combine the reserved fruit and nut mixture, nondairy butter, sugar, and vanilla.
  • Heat over medium-high heat, stirring constantly, until the sugar and butter have melted.
  • Be careful not to burn the mixture.
  • Once the cakes have cooled completely, spoon an equal amount of topping over each mini cake.

Notes & Wine Advice

Serving Tip:
This fruitcake is perfect for gifting! Serve with a hot beverage or enjoy as a holiday dessert.
Wine Advice:
Pair this nutty fruitcake with a spiced red wine like Zinfandel or a glass of port for a festive touch.

Nutrition values

Calories: 250 kcal | koolhydraten: 40 g | Eiwitten: 4 g | Vet: 9 g | Suiker: 20 g
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Course; Cake / Dessert
Cuisine; International / Global
Diets; Gluten-Free / Soy Free / Vegan

Vanilla Cookie Pie Crust

Vanilla Cookie Pie Crust

This easy-to-make vanilla wafer pie crust brings back childhood memories. With a hint of cinnamon and no hydrogenated oils, it’s the perfect base for fresh fruit pies or creamy cheesecakes.
Couverts1
Preparation 15 minutes
Preparation time:10 minutes
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Equipment

  • Food processor (optional)
  • Mixing bowl
  • Pie pan (8- or 9-inch),
  • Measuring spoons
  • Measuring cups
  • Resealable plastic bag (optional)

Ingredients

  • 10 ounces 284 g vanilla wafer cookies
  • ¼ teaspoon ground cinnamon
  • ½ cup 112 g nondairy butter, melted

Instructions

  • Turn the vanilla wafer cookies into crumbs by processing them in a food processor or placing them in a resealable plastic bag and crushing with a rolling pin.
  • Mix the ground cinnamon into the crumbs.
  • Pour the crumb mixture into the center of an 8- or 9-inch pie pan.
  • Pour the melted nondairy butter over the crumbs and mix it into the crumbs using your fingers until well combined.
  • Press the mixture into the sides and bottom of the pan to form a crust.
  • Refrigerate the crust for 1 hour to stiffen.
  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Bake the crust for 10 minutes.
  • Once baked, allow it to cool before filling with your favorite pie filling.

Notes & Wine Advice

Serving Tip:
This crust is ideal for pairing with fresh fruit pies like the Piled High Strawberry Pie or a rich cream-based filling like Strawberry Rhubarb Frozen Cheesecake Pie.
Wine Advice:
A light, sweet wine like a Moscato or a fruity Rosé will complement the flavors of a fruit-filled pie on this crust.

Nutrition values

Calories: 250 kcal | koolhydraten: 30 g | Eiwitten: 3 g | Vet: 13 g | Suiker: 10 g
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Course; Basic recipe / Dessert / Pie
Cuisine; International / Global
Diets; Vegan

Raw Nut Pie Crust

Raw Nut Pie Crust

This no-bake raw nut pie crust is a quick and easy alternative to traditional crusts. Made with wholesome nuts and natural sweeteners, it’s perfect for fresh fruit pies and raw cheesecakes!
Couverts2
Preparation 10 minutes
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Equipment

  • Food processor
  • Pie pan (8- or 9-inch),
  • Measuring cups
  • Measuring spoons
  • Large bowl

Ingredients

  • 1 cup 120 g raw walnuts
  • 1 cup 140 g raw cashews
  • 1 cup 120 g raw almonds
  • 4½ cups 1065 ml water (divided)
  • 1 cup 142 g pitted dates
  • ¼ cup 84 g agave nectar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • Pinch salt

Instructions

  • Place each cup of raw walnuts, cashews, and almonds in 1½ cups (355 ml) of water.
  • Soak the nuts overnight.
  • Drain the soaked nuts the next day.
  • In a food processor, combine the drained nuts, dates, agave nectar, cinnamon, vanilla extract, and salt.
  • Process until a chunky paste forms.
  • Press the mixture into the bottom of an 8- or 9-inch pie pan, evenly covering the base.
  • Fill with your desired pie filling (such as Raw Lemon Cheesecake or fresh fruit filling).
  • Chill the crust before serving or freeze for later use.

Notes & Wine Advice

Serving Tip:
This raw nut pie crust pairs beautifully with fresh fruit fillings or creamy raw cheesecakes. Serve chilled for the best texture!
Wine Advice:
A glass of crisp, chilled Prosecco or a light white wine like Chardonnay would complement the freshness of a fruit-filled pie.

Nutrition values

Calories: 220 kcal | koolhydraten: 25 g | Eiwitten: 5 g | Vet: 12 g | Suiker: 15 g
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Course; Basic recipe / Dessert
Cuisine; International / Global
Diets; Gluten-Free / Nut Free / Soy Free / Vegan

Cinnamon Graham Cracker Crumbs

Cinnamon Graham Cracker Crumbs

This easy-to-make cinnamon graham cracker crust is vegan, dairy-free, and perfect for cheesecakes, pies, and more! No hydrogenated ingredients—just simple, wholesome flavors.
Preparation 10 minutes
Preparation time:25 minutes
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Equipment

  • Baking sheet, Electric mixer, Food processor, Parchment paper or silicone baking mat, Sifter

Ingredients

  • ½ cup 112 g nondairy butter
  • 2 tablespoons 42 g agave nectar
  • ¼ cup 55 g firmly packed light brown sugar
  • 1 cup 120 g white whole wheat flour
  • ¼ cup 30 g whole wheat pastry flour, plus extra for dusting
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine sea salt

Instructions

  • Preheat the oven to 325°F (170°C, or gas mark 3).
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl, cream together the butter, agave, and sugar using an electric mixer until light and fluffy, about 4 minutes.
  • Sift the white whole wheat flour, pastry flour, cinnamon, and salt on top of the butter mixture and combine.
  • Place the dough on the prepared baking sheet and pat it down into a disk.
  • Dust with a little extra flour, then roll the dough out to about ¼ inch (6 mm) thick.
  • Bake for 20 to 25 minutes, checking early to avoid overbaking.
  • Let it cool for at least 1 hour on the baking sheet.
  • Once cool, break the crust into shards and blend in a food processor until it turns into a fine powder.
  • Use the crumbs for your pie or cheesecake recipes.

Notes & Wine Advice

Serving Tip:
Use this crumb mixture to make a perfect crust for your favorite cheesecakes or pies!
Wine Advice:
A light, fruity white wine like a Riesling pairs wonderfully with cheesecake.

Nutrition values

Calories: 520 kcal | koolhydraten: 64 g | Eiwitten: 4 g | Vet: 26 g | Suiker: 18 g
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Course; Basic recipe / Dessert / Pie
Cuisine; International / Global
Diets; Diabetic / Gluten-Free / Halal / Keto / Lactose Free / Low Carb / Nut Free / Paleo / Vegan / Vegetarian

Oatmeal Cookie–Topped Apple Crumble

Oatmeal Cookie–Topped Apple Crumble

A warm, comforting dessert made with a unique oatmeal cookie topping that complements perfectly tender baked apples. The sweetness of maple syrup and the crunch of oats create a delightful contrast!
Couverts6
Preparation 15 minutes
Preparation time:45 minutes
Deel op Facebook Print Recipe

Equipment

  • Baking dish (8-inch),
  • Mixing bowls
  • Whisk
  • foil
  • oven

Ingredients

For the apples:

  • 2 Granny Smith apples or other green apples, unpeeled, cored, and cubed
  • 1 Golden Delicious apple or other yellow apple, unpeeled, cored, and cubed
  • 1 Red Delicious apple or other red apple, unpeeled, cored, and cubed
  • 1 tablespoon 8 g whole wheat pastry flour (or other flour)
  • 1 tablespoon 15 ml pure maple syrup
  • 3 tablespoons 45 ml apple juice

For the topping:

  • ½ cup 60 g whole wheat pastry flour
  • ½ cup 39 g quick-cooking oats
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 2 tablespoons 32 g creamy natural peanut butter
  • 2 tablespoons 30 ml canola oil
  • 2 tablespoons 30 ml plain soy or other nondairy milk
  • ½ cup 64 g Sucanat or (73 g) firmly packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • ¼ cup 40 g raisins (optional)

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Prepare an 8-inch (20-cm) baking dish.
  • To make the apples: Combine the apples, flour, syrup, and juice in the baking dish and stir to coat.
  • Cover the dish with foil and bake for 30 minutes.
  • While the apples bake, make the topping: Whisk together the flour, oats, cinnamon, baking soda, and salt in a medium-size bowl.
  • In a small-size bowl, whisk together the peanut butter, oil, milk, sugar, and vanilla until emulsified.
  • Stir the wet ingredients into the dry mixture.
  • Stir in raisins if desired.
  • After 30 minutes, remove the foil from the apples.
  • Crumble the cookie dough topping evenly over the apples.
  • Bake for another 10–15 minutes, until the apples are tender and the cookie topping is golden brown and cooked through.
  • Serve warm or at room temperature.
  • You can also enjoy it cold the next day.

Notes & Wine Advice

Serving Tip:
Serve with a scoop of dairy-free vanilla ice cream for an extra indulgent treat!
Wine Advice:
A light, fruity white wine like a Riesling pairs wonderfully with this apple crumble for a refreshing contrast.

Nutrition values

Calories: 271 kcal | koolhydraten: 49.3 g | Eiwitten: 3.8 g | Vet: 8.5 g | Suiker: 32.8 g
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Course; Dessert / Snack / Vegetables
Cuisine; International / Global
Diets; Diabetic / Gluten-Free / Kosher / Lactose Free / Nut Free / Soy Free / Vegan / Vegetarian