Almost Raw Chocolate Coffee Cheesecake*


700g Cashews
100g Coconut oil
100g Coconut milk
100g Maple syrup
5 Bars of  Ombar Chocolate*
1 Cup Espresso

100g Almonds
1/2 Bar of Ombar Chocolate *
100g Dates
40g Maple Sirup


  1. Soak Cashews overnight.
  2. Drain the Cashews and blend them with the coconut oil, coconut milk, and maple syrup.
  3. Part the cashew mixture in two.
  4. Blend one part with the chocolate bars and the other one with the Espresso and Cinnamon.
  5. To make the crust, reduce the almonds to small pieces in the food processor. Add all other ingredients and process until well combined and sticky.
  6. Press into a round cake tin lined with baking paper.
  7. Spread the coffee layer over the crust.
  8. Spread the chocolate layer over the crust.
  9. For an ombre look stir a little bit.
  10. Freeze for at least 4 hours.
  11. Decorate the cake with berries and chocolate.

*Sponsored Post*



Coffee Chocolate Cake


400g All purpose flour

180g Sugar

25g Vanilla sugar

44g Pudding powder

2 cups (134ml) Coffee

1tsp Cinnamon

12g Cocoa

16g Baking powder

115ml Oil

275ml Almond milk

+ Chocolate for decoration


  1. Preheat oven (170°C).
  2. Make coffee.
  3. Mix all the dry ingredients.
  4. Add the liquids and coffee.
  5. Lightly grease a cake tin.
  6. Pour or spoon the mixture into the tin and bake on the middle shelf of the oven for about 45-50 minutes.
  7. If you want to, you can melt some chocolate and use it to decorate the cake.DSC08914

Fried Cinnamon Apple Rings

I´ve been at my grandma’s house last week for family dinner and she made these beyond deliciously fried apple rings. I literally died watching my family eating these yummy rings while I ate a raw apple because my grandma is used to make these with eggs. So I decided to veganise the recipe!

Honestly –  I didn´t expect them to turn out that good… The smell and taste of these fired cinnamon apple rings immediately took me back to when I was a child.


2 Apples

Frying oil

100g All purpose flour

20g Sugar

1 tsp Cinnamon

a pinch of salt

160ml Soymilk


  1. Cut the apples into round slices and remove the core.
  2. Mix all the leftover ingredients.
  3. In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil.
  4. Dip the apples into the dough (they should be covered as good as possible). Then drop them into the hot oil.
  5. Turn them over as soon as they become golden brown on the underside, and remove them and place on a paper towel lined platter once they are ready.
  6. Serve with cinnamon sugar/applesauce/vanilla ice cream.

Banana Berry Muffins


300g All purpose flour

40g Starch

15g Baking powder

100g Sugar

4 Drops butter vanilla flavor

2 Bananas

70g Oil

190g Soymilk

1 tsp Apple vinegar



Decorating sugar



  1. Mix the flour, starch, baking powder and sugar.
  2. Blend the bananas, oil, soymilk, butter vanilla flavor and apple vinegar together.
  3. Combine the dry ingredients with the banana mixture and fill into muffin baking pans.
  4. Decorate with some berries, almonds and decorating sugar before you bake it at 180°C for about 30 minutes.
  5. Enjoy!


Blueberry Chocolate Chip Pancakes

Today’s struggle: Blueberry or chocolate chip pancakes? If you are like me and can´t take any decisions – and this is a really hard decision – you just have to combine both of them (good decision).


110g Spelt flour

50g Sugar

30g Starch

2tsp Baking soda

90g Banana

100g Soymilk

15g Oil

1tsp Apple vinegar

a pinch of salt

30g Chocolate chips

40g Blueberries

+ Topping of your choice


  1. Put all the dry ingredients into a bowl and stir.
  2. Put all the liquids and banana into a bowl and blend them.
  3. Combine the dry ingredients and liquid ones. And add the blueberries and chocolate.
  4. Heat a lightly oiled skillet or griddle to medium-high heat.
  5. Pour or scoop the batter onto the griddle.
  6. Cook each side for 3-6 minutes, until lightly golden brown.
  7. Serve with the Topping of your choice (Blueberry jam, melted chocolate, fruits,…)

Download and print recipe: Blueberry Chocolate Chip Pancakes

Piña Colada Bowl

Piña Colada for breakfast? Yes, please! Ok, this is not actually a cocktail, but milk rice with Piña Colada taste – and that’s pretty cool…

So are you ready to start your day with a Piña Colada Bowl?


150g Milk rice

200g Coconut milk

200g Water

200g Pineapple juice (I used the drained liquid of can pineapple)

+ Topping of your choice


  1. Put all the ingredients into a pot and stir.
  2. Bring it to a boil, then reduce the heat and let it simmer for about 20 min. (Stir nonstop!)
  3. Serve with the toppings of your choice.

Download and print recipe: Piña Colada Bowl


Pumpkin Cinnamon Rolls

Ingredients dough:

200g Almond milk

20g Yeast (fresh)

80g Pumpkin

450g All purpose flour


40g Cane sugar

Ingredients filling:

250g Pumpkin

30g Cane sugar

3tsp Cinnamon


  1. Steam the pumpkin (Filling and dough). When the pumpkin is soft, you can puree it.
  2. Warm up the almond milk, add the yeast, 80g pumpkin puree, the sugar and stir till combined. (Never heat it over 39°C!)
  3. Add the flour and the salt and knead for about 3 minutes.
  4. Cover with a towel and let rise until double in size, about 1 hour.
  5. Preheat oven (180°C).
  6. Mix all the ingredients for the filling.
  7. On a lightly floured surface, roll out the dough into a thin rectangle.
  8. Brush the dough with the pumpkin mixture.
  9. Starting at one end, tightly roll up the dough and situate seam side down. Cut into 3cm sections and put into a pan. Bake for about 30-45 min.
  10. Frost with a simple mixture of icing sugar and lemon juice.

Pumpkin Porridge

It´s pumpkin season! I already posted a vegan pumpkin porridge on Instagram a year ago and had to make it again to share it with you. You´ll be surprised how good it tastes (so was I once).


300g Pumpkin

80g Rolled oats

170ml Coconut milk

230ml Water

30ml Orange juice

30g Maple syrup





  1. Cut the pumpkin into slices and remove the seeds.
  2. Steam the pumpkin till it´s soft and strain it.
  3. Put all the ingredients except the nuts into a pot and bring it to a boil.
  4. Let it simmer till it reaches a creamy consistency.  Don´t forget to stir!
  5. Roast the nuts.
  6. Serve with some coconut cream.

Download and print recipe: Pumpkin Porridge

Vegan Banana Tiramisu

As you can guess I´m a little bit Tiramisu obsessed lately… ( I uploaded a Tiramisu recipe last month too…) But since I discovered the fullness of this mixture, I can barely think of something else…

If you haven´t tried one of my Tiramisu recipes yet, you´re definitely missing something…


1-2 Bananas


Ingredients chocolate Biscuit:

230g All purpose flour

15g Baking soda

20g Cocoa

100g Sugar

30g Starch

130g Oil

230g Soymilk

1 tsp Cinnamon

Ingredients cream:

390g Vegan Curd

375g Cashew butter

10g Lemon juice

40g Agave Sirup


1. Preheat Oven (180°C)

2. Mix all the dry ingredients for the biscuit, then add all the liquids and stir.

3. Put it for about 25 minutes into the oven.

4. While the biscuit cools down, mix all the ingredients for the cream.

5. Layer the biscuit with the cream and fresh bananas and sprinkle with cocoa. (If you want, you can also soak the biscuit in some coffee.

Moist chocolate nut cake


200g Vegan chocolate

Some nuts

Ingredients Dough:

50g Shredded cashews

350g All purpose flour

50g Cane sugar

15g Baking soda

75g Maple syrup

110g Nut nougat

1tsp Vanilla

174 tsp Cinnamon

50g Oil

30g Starch

340ml Soymilk

1 tsp Apple vinegar


  1. Preheat oven (180°C)
  2. Mix all the dry ingredients for the dough.
  3. Add all the liquids.
  4. Grease your baking tin.
  5. Bake for about 30 minutes (Always control with a wooden stick.)
  6. Melt the chocolate, pour it over the cake and sprinkle with the nuts.

Download and print recipe: Moist chocolate nut cake