Recipes

Classic Vanilla Cupcakes

Classic Vanilla Cupcakes

These moist, fluffy vanilla cupcakes are a timeless treat! Perfectly simple and endlessly customizable, they’re great for birthdays, holidays, or any day you crave something sweet.
Couverts18
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Equipment

  • Standard muffin tin
  • Paper liners
  • Large mixing bowl
  • Sifter
  • Toothpick

Ingredients

  • Standard muffin tin
  • Paper liners
  • Large mixing bowl
  • Sifter
  • Toothpick

Ingredients:

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line 16–18 standard muffin cups with paper liners.
  • In a large mixing bowl, combine the yogurt, canola oil, and vanilla extract.
  • Sift the flour, powdered sugar, and baking powder on top of the wet mixture.
  • Gently fold the dry ingredients into the wet, being careful not to overmix.
  • Divide the batter equally among the prepared cupcake liners.
  • Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Remove the cupcakes from the muffin tin and let them cool completely on a wire rack before decorating.

Notes & Wine Advice

Serving Tip:
Top with Chocolate Ganache or Chocolate Agave Frosting for a decadent finish, or keep it simple with a light dusting of powdered sugar.
Wine Advice:
Pair with a sparkling rosé or a sweet dessert wine like Moscato for a complementary flavor experience.

Nutrition values

Calories: 230 kcal | koolhydraten: 30 g | Eiwitten: 2 g | Vet: 12 g | Suiker: 15 g
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Course; Cupcakes-Brownies / Dessert / Treats / Vegetables
Cuisine; International / Global
Diets; Vegetarian

Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes with Cream Cheese Frosting

Celebrate autumn with these moist pumpkin cupcakes topped with creamy, sweet, nondairy cream cheese frosting. Perfect for fall festivities or a cozy treat after leaf jumping!
Couverts12
Deel op Facebook Print Recipe

Equipment

  • Standard muffin tin
  • Paper liners
  • medium mixing bowl
  • Large mixing bowl
  • Whisk
  • electric mixer
  • Sifter
  • Wire rack

Ingredients

For the cupcakes:

For the cream cheese frosting:

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line a standard muffin tin with paper liners.
  • In a medium mixing bowl, combine the vinegar and soymilk.
  • Let it sit until it curdles to resemble buttermilk.
  • In a large mixing bowl, sift together the flours, baking powder, baking soda, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt.
  • Whisk the pumpkin purée, applesauce, oil, and vanilla extract into the curdled buttermilk mixture until combined.
  • Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
  • Divide the batter evenly among the prepared cupcake liners.
  • Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cupcakes from the muffin tin and let them cool completely on a wire rack.
  • To make the frosting, use an electric mixer to cream together the butter, cream cheese, and vanilla for 2–3 minutes, or until fluffy.
  • Gradually add the powdered sugar, ¼ cup (30 g) at a time, beating until the frosting is light, fluffy, and smooth.
  • Once the cupcakes are completely cool, frost them generously.

Notes & Wine Advice

Serving Tip:
Sprinkle the frosted cupcakes with a pinch of cinnamon or decorate with festive sprinkles for a seasonal touch.
Wine Advice:
Pair with a light, sparkling Prosecco or a sweet dessert wine like Moscato to complement the spiced flavors.

Nutrition values

Calories: 260 kcal | koolhydraten: 42 g | Eiwitten: 2 g | Vet: 9 g | Suiker: 33 g
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Course; Cupcakes-Brownies / Dessert / Treats / Vegetables
Cuisine; International / Global
Diets; Vegetarian

Mexican Sweet Corn Cake

Mexican Sweet Corn Cake

This traditional Mexican sweet corn cake is like no other dessert you’ve tried! Soft, moist, and scoopable, it’s perfect as a side dish or dessert.
Couverts6
Deel op Facebook Print Recipe

Equipment

  • 8-inch (20-cm) square baking dish
  • blender or food processor
  • electric mixer
  • aluminum foil

Ingredients

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat an 8-inch (20-cm) square baking dish with nonstick cooking spray.
  • Use a blender or food processor to chop the corn kernels into small bits.
  • Set aside.
  • In a large bowl, use an electric mixer to beat the butter and vegetable shortening until well combined.
  • Gradually add the masa harina flour to the butter mixture, slowly drizzling in the water while mixing.
  • Add the cornmeal, sugar, soy creamer, baking powder, and salt, mixing thoroughly after each addition.
  • Add the chopped corn to the mixture and mix on the lowest speed setting.
  • The batter should be thick, sticky, and lumpy from the corn.
  • Spread the mixture evenly into the prepared baking dish.
  • Cover the dish with aluminum foil and bake for 45–50 minutes, or until firm but still moist.
  • Remove from the oven, uncover, and let the cake stand for 15 minutes before serving.
  • Use an ice cream scoop for perfect portions.

Notes & Wine Advice

Serving Tip:
Serve warm alongside your main course or as a dessert with a dollop of whipped coconut cream.
Wine Advice:
Pair with a sweet Riesling or a lightly sparkling Moscato for a delicious contrast.

Nutrition values

Calories: 210 kcal | koolhydraten: 29 g | Eiwitten: 3 g | Vet: 10 g | Suiker: 8 g
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Course; Dessert / Side Dish / Snack / Vegetables
Cuisine; Mexican
Diets; Vegetarian

Pumpkin Chocolate Brownie Cake

Pumpkin Chocolate Brownie Cake

This pumpkin chocolate brownie cake is a perfect autumn dessert that’s light, moist, and irresistibly delicious. A cloud-like treat combining pumpkin and chocolate flavors for a cozy, indulgent experience.
Couverts6
Deel op Facebook Print Recipe

Equipment

  • Nonstick cooking spray
  • medium-sized bowl
  • Large-sized bowl,
  • Whisk
  • Sifter
  • 8-inch (20 cm) square baking pan
  • Wire rack

Ingredients

Instructions

  • Preheat the oven to 350°F (180°C or gas mark 4).
  • Lightly coat an 8-inch (20 cm) square baking pan with nonstick cooking spray.
  • In a medium-sized bowl, combine the apple cider vinegar and soymilk.
  • Stir and let it curdle to form a buttermilk substitute.
  • In a large bowl, sift together the whole wheat pastry flour, all-purpose flour, baking powder, baking soda, granulated sugar, brown sugar, cocoa powder, cinnamon, ginger, nutmeg, and salt.
  • Whisk the pumpkin purée, applesauce, canola oil, and vanilla into the buttermilk mixture until smooth.
  • Carefully fold the wet ingredients into the dry ingredients, being careful not to overmix.
  • Gently fold in the chocolate chips.
  • Pour the batter into the prepared pan and spread evenly.
  • Bake for 23 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan on a wire rack for at least 30 minutes before serving.
  • Serve at room temperature or chilled for extra indulgence.

Notes & Wine Advice

Serving Tip:
This cake pairs perfectly with a scoop of vanilla or cinnamon vegan ice cream for an extra cozy touch!
Wine Advice:
A lightly chilled, fruity red wine like Pinot Noir complements the spiced flavors of this pumpkin dessert.

Nutrition values

Calories: 230 kcal | koolhydraten: 40 g | Eiwitten: 3 g | Vet: 8 g | Suiker: 22 g
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Course; Cake / Dessert
Cuisine; International / Global
Diets; Gluten-Free / Vegan

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
Deel op Facebook Print Recipe

Equipment

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

Ingredients

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
Deel op Facebook Print Recipe

Equipment

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

Ingredients

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
Deel op Facebook Print Recipe

Equipment

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

Ingredients

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
Deel op Facebook Print Recipe

Equipment

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

Ingredients

For the icing:

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
Deel op Facebook Print Recipe

Equipment

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

Ingredients

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
Deel op Facebook Print Recipe

Equipment

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

Ingredients

For the Candied Fruit and Nut Topping:

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