Almost Raw Chocolate Berry Cake

I made this cake for my best friend Nadine because it was her birthday wish. (She’s very into raw cheesecakes.) And because I love her so much, I did my best and tried to make the best raw cake I ever made…

So this one is for you Nadine! Happy Birthday to my partner in crime!




Ingredients Crust:

120g Dates

100g Soft dried figs

200g Almonds

1tsp Cocoa

Ingredients Cashew filling:

490g Cashews (soaked over night)

140g Cocoabutter (melted)

95g Agave syrup

280g Kokonut cream

1tsp Vanilla

130g Raspberries (not matter if frozen or not)

10g Cocoa

1tsp Lemon juice

Ingredients Frosting:

100g Nut nougat

100g vegan “Nutella” (or more Nut nougat)

30g Coconut cream



  1. Put all the ingredients of the crust into a food processor or high-speed blender and mix it until it sticks together. Press it into a cake tin and leave some of the mixture to make some balls for decoration.
  2. Mix all the Ingredients of the Cashew filling (besides the raspberries, lemon juice and cocoa) with a high-speed blender until smooth.
  3. Part the Cashew filling into 3 parts. Blend one part with the raspberries,  one with the cocoa and the third one with the lemon juice.
  4. Layer the cashew fillings in the cake tin.
  5. Freeze for about 3 hours.
  6. Mix all the ingredients for the frosting and beat it till it gets smooth and fluffy. Chill it for 30 min.
  7. Decorate the cake with some melted chocolate, berries and the frosting.

You can either enjoy the cake right away or you freeze it again.

Download or print recipe: Almost Raw Chocolate Berry Cake




Red Velvet Pancakes

Vibrant colored food seems to be a huge trend for some time. Red velvet cake is actually not that new but still fascinating. And the good thing about it is that you don´t even need any food coloring. Rootbeet is the secret ingredient to get the red color. And you don´t have to be afraid that it would taste like rootbeet because it doesn’t.

If you´re still skeptical just give it a try:



150g All purpose flour

25g Rootbeet powder

50g Sugar

50g Oil (I recommend coconut oil because of the taste.)

1 Ripe smashed banana

150ml Soymilk

1tsp Vanilla

1tsp Apple vinegar

2 tsp Baking soda

+Topping of your choice


  1. Mix all the dry ingredients.
  2. Add all the liquids and the smashed banana.
  3. Preheat a pan with on medium heat and grease it with some oil.
  4. Using 3 spoons each, cook the pancakes till bubbles appear on surface, turn and cook further until cooked through
  5. Topp them of with the topping of your choice ( I used soy yogurt, different kinds of fruit and some icing sugar.).

Download and print recipe: Red Velvet Pancakes

Almond Pancakes

Pancakes are kinda the most delicious way to start your day. And as if simple pancakes themselfs wouldn´t be perfect enough, I added ground almonds and combined them with soyjoghurt and two of my favourite fruits – Blueberries and Bananas.

So if you also want to enjoy these fluffy goods, here comes the recipe:







Maple syrup if needed

(Coconut) Oil for the pan


130g Flour

15g Starch

25g Sugar

2tsp Baking Soda

50g Melted coconut oil

140g Almond milk

1tsp Vanilla


  1. Mix all the dry ingredients for the pancakes.
  2. Add the almond milk, oil, vanilla and stir
  3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle. Brown on both sides.
  4. Serve with soyjoghurt, blueberries, slices bananas, some extra almonds and maple syrup if needed.


Peanut butter​-Banana Nicecream

Ready for some healthy* vegan food porn nicecream? Well, then you should definitely try this out! You can enjoy this delicious nicecream at warm summer days and thanks to the spices and peanut butter it´s also great for cold winter days. So no matter which season it is, grab your ripe bananas and freeze them!

*healthy if you leave the peanut butter caramel and chocolate sauce haha.



760g Frozen bananas

180ml Cashewmilk (or any other plant based milk)

70g Peanut butter

1/2tsp Cinnamon

1tsp Vanilla

1tsp Cacoa

Peanut butter sauce:

200ml Water

100g Brown Sugar

70g Peanut butter

1tsp Vanilla

1/2tsp Cinnamon

Chocolate sauce:

150ml Plantbased milk

60g Chocolate

30ml Maple syrup


  1. Put all the ingredients from the peanut butter caramel sauce into a pod and bring it to a boil. Lower the heat and let it simmer for about 10 minutes. Fill it into a jar.
  2. Heat the plant based milk for the chocolate sauce and pour it over the chocolate. Let it set for 3 min before you add the maple syrup then stir it. Fill it into a jar.
  3. Put all the nicecream ingredients into a high speed blender and blend it till its smooth. Depending on how long the bananas have been frozen, you might need more or less plant milk. You can also freeze it if you want it to be less liquid.
  4. You can layer the nicecream with the sauces into a jar, or you simply pour the sauce over it.

Download and print recipe: Peanutbutter Banana Nicecream


Grilled Peach Pancakes

I love nearly every stone fruit, but me and peaches… that´s a very intense love haha. The consistency, the mixture of sweet and sour… it´s just everything that makes peaches so irresistible! And well, I guess I don´t have to mention that pancakes are one of the best things on earth…


3 Ripe peaches + Coconut oil

Maple syrup

Coconut milk

Blueberries and blueberry jam also matches perfectly


155g Spelt flour

2 tsp Baking soda

2 tsp Vanilla extract

30g Coconut oil

125g Coconut milk

60g Sparkling water

50g Cane sugar

1/2 Smashed banana



  1. Cut the peaches in half and remove the core.
  2. Mix all the ingredients for the pancakes.
  3. Heat 2 Pans with coconut oil in them.
  4. In one pan, you fry the pancakes till bubbles appear on the top, in the other pan you fry the peaches upside down.
  5. Serve them with some maple syrup.

Download and print recipe: Grilled Peach Pancakes

Summer Buns

Cinnamon Buns always feel like coming home, don’t they? I don´t know why, but I always associate Cinnamon Buns with baking in my nana´s kitchen when it´s cold outside, which is kinda funny because we never did that… But I guess I´m not the only one who pictures a situation like this when it comes to Cinnamon Buns.

But as I just said, I always think about cold days when I think about these litte scandinavian baked goods. So I wanted to create a more summer like version. And well, here we go.



Icing sugar

Lemon juice



310g Spelt flour

160g Whole grain spelt flour

60g Brown sugar

1/4 tsp Salt

155g Soymilk

80g Margarine

20g Yeast

150g Apple puree


100g Margarine

230g Brown sugar

3tsp Cinnamon

4tsp Vanilla



  1. Put the flour, sugar and salt into a big bowl and mix them.
  2. Put the soy milk, margarine and apple puree in a pan and slightly warm it up (Stir constantly). Try to reach body temperature, add the yeast and don’t stop to stir. Attention: When the temperature is over 40°C, the yeast bacteria will die and the buns won´t rise, so in this case, let it cool down before you add the yeast.
  3. Knead the flour mixture and the soy milk mixture together (knead 3 minutes).
  4. Cover it with a kitchen towel and let it rest in the sun (or any other warm place) for about an hour.
  5. Continuing with the filling, melt the margarine and mix it with the sugar, cinnamon and vanilla.
  6. Preheat the oven (180°C)
  7. Cover your worktop with flour and roll the dough into a square shape.
  8. Brush the dough with the filling (you can also fill it with some berries if you want to).
  9. Roll the dough up into a long starting at the long side. Then cut into 12 slices. Place the rolls cut side down on a with a baking sheet covered baking tray.
  10. Bake rolls in preheated oven until golden.
  11. Mix about 1/2 cup icing sugar with a little bit lemon juice and pour it over the buns (it works best if you let them cool down first).
  12. Top the buns off with some berries and nuts.

Download and print recipe: Summer Buns

Vegan Strawberry Tiramisu

Ok to be honest- there are a few recipes that are harder to imitate plant based than Tiramisu. In some case you might have to stop trying to recreate the exact same taste. But that doesn’t mean it should taste worse or completely different.

I´ve already tried different vegan Tiramisu recipes and I never really liked them… They were just not creamy enough…. I nearly gave up on vegan Tiramisu, until I had no cashews at home and replaced them with cashew butter… lots of cashew butter…. and well, I guess this was one of the best experiments I did so far….

Let yourself surprise by the incredible full and creamy taste of this vegan tiramisu!




1 Cup of coffee



200g Flour

100g Brown Sugar

2tsp Baking soda

55g Oil

190g Sparkling Water


380g Vegan curd

420g Cashew butter

40g Maple Syrup

1tsp Vanilla extract

13g Lemon juice



  1. Preheat your Oven (160°C circulating air).
  2. Mix all the ingredients of the dough.
  3. Cover a flat baking tin with baking paper and fill in the dough.
  4. Put the Biscuit into the oven till you can prick in it with a wooden pick without dough sticking onto it.
  5. While the Biscuit cools down, you can go on with the cream, which is very easy:  You just have to combine all the ingredients and stir till it´s a super creamy mass. If you like it more or less sweet, feel free to add more or less Maple Syrup.
  6. For the last step, quickly soak the biscuit in the coffee, layer it with strawberries and the cream and sprinkle it with cocoa.

Download and print recipe: Vegan Strawberry Tiramisu


Mango Sticky Rice

As maybe some of you already know: I´ve been in Thailand some months ago and the first vegan food I found at the airport was mango sticky rice. At first I´ve been a little skeptical, but after the first bite I felt like this was the best food I´ve ever had. So  I ate Mango sticky rice every day… You might think I would have had enough after two weeks, but no… I still can´t get enough of it!



1 Mango

200g Sticky Rice

400g Coconut Milk

40g Sugar

a pinch of salt



  1. Steam the rice for about 23 minutes.
  2. Let the coconut milk simmer for about 10 minutes and stir throughout. Then add the sugar and salt.
  3. Pour half of the coconut mixture over the steamed rice and let it set for some minutes.
  4. If you want the coconut mixture to be more thick, you can continue boiling.
  5. Serve the rice with mango and the leftover coconut mixture.

Download and print recipe: Grilled Peach Pancakes

Vanilla Summer Oatmeal

Oatmeal is my favourite food for breakfast at cold days. But to be honest, you can also enjoy Oatmeal at spring and summer mornings. Especially when you combine fresh fruit with the yummy porridge… Ok, I have to admit that this recipe is pretty basic but sometimes it doesn’t have to be super fancy to be super yummy. You can also add a little bit more liquid and set it into the refrigerator over night to enjoy it cold the day after.


100g Rolled oats

470g Plantmilk (I used Cashewmilk)

1,5tsp Extractive vanilla

As much maple syrup as you want

Fruit of your choice


  1. Bring the Oats and the Plantmilk to a boil. Once it boils, reduce the heat and let it soak at low heat for some minutes.
  2. While soaking, prepare your topping (Fruits) and stir from time to time.
  3. Add the maple syrup, fill it into a bowl and add the toppings of your choice.

Download and print recipe: Vanilla Summer Oatmeal