Chocolate spice cake

This cake is really moist and delicious. And you can change the ingredients to make it taste whatever you want. If you drop the spices, you have a regular chocolate cake, and if you drop the cocoa, it's a spice cake. And you can drop both cocoa and spices and add more vanilla or berries or other ingredients you like. It's up to you. :)

RECIPE
3 dl flour
2 tsp baking powder
1 tsp vanilla sugar
1 tsp ground cinnamon
1/4 tsp ground clove
1/4 tsp ground ginger
2 tbsp cocoa powder
1,5 dl sugar
3 dl soy milk
2 tbsp melted vegan butter

Glaze:
2 dl powdered sugar
2 tbsp cocoa powder
3 tbsp strong coffee (you may have to add some more)
3 tbsp vegan butter
1 tsp vanilla sugar

Mix the dry ingredients in a bowl. Add milk and melted butter. Mix it well together and pour it in a round cake pan (about 22-24 cm). Bake for 30 minutes on 350 F. Let it cool in the pan before you put the glaze on it.

Glaze: melt the butter. Add cocoa and stir weill until smooth. Add coffee and vanilla sugar and stir. Then add the powdered sugar and stir until there are no lumps. Pour it over the cake and decorate with coconut shreds or chopped nuts if you want.

Raw raspberry cake

I think you'll enjoy this! Not too sweet, only soft and delicious. And healthy!

RECIPE

Crust:
2 dl mixed nuts (I use cashews and hazelnuts, but use whatever you want)
2 tbsp agavesyrup
0,5 dl coconut oil
1 tsp pure vanilla
1 tsp fresh lemon juice

Put the nuts in the food processor and blend them until they have the concistency you want. Add the remaining crust-ingredients and blend well. 
Place a wax paper on the bottom of a round small cake pan and press the crust down into the cake pan, cover the whole bottom. Place the cake pan in the fridge while making the filling. 

Filling:
3,5 dl cashew nuts (soaked for 2 hours)
2 tbsp water
1,2 dl coconut oil
0,5 dl fresh lemon juice
1 tbsp pure vanilla
1/4 tsp salt
1 dl agavesyrup
2 dl fresh or frozen (thawed) raspberries

Put the nuts and 2 tbsp of water in the food processor and blend until they are very smooth. It could take a while, but if you want a more "rough" filling, you don't need to blend it that long. I like the filling really smooth, but let your taste decide. Add the remaining ingredients and blend a little longer.
Pour the filling onto the crust and let it sit in the refrigetaror for at least 2-3 hours before serving. You can decorate the cake wuth fresh raspberries or cocoa nibs or something else.

Blueberry oat bars

These are really tasty and easy to make. I got the recipe from Joel Luks, one of the best vegan chefs out there! And now there are lots of blueberries in the forest, so go out there and fill up fridge and freezer. :)

RECIPE
2 cups blueberries
juice of 1/2 lemon
1 tbsp agave/yacon
1 tsp cornstarch

1 cup each quick oats and whole wheat flour (you can use regular white flour also)
1/4 tsp baking soda

1/4 cup ground flax seeds
1 tsp cinnamon
2/3 cups brown sugar, lightly packed

1/2 cup vegan butter

First, set the oven to 350 F.
Mix the corn starch with a little cold water until it's resolved. Put the blueberries, syrup and lemon juice in a medium saucepan. Bring it to a boil and add the corn starch-water. Let it simmer for about 5-8 minutes, and stir occasionally. Take the saucepan off the stove and let it cool.

Put all the dry ingredients into a bowl and stir.

 

Melt the butter and add it to the dry mixture. Knead into a crumble dough. Spread HALF of the dough onto the bottom of a small rectangular pan. 

 

Put it in the oven and bake for about 25 minutes. Take it out and spread the blueberries onto the dough. 

Sprinkle over the rest of thedough on top of the blueberries and put it in the oven for 20 more minutes.

 Let it cool completly and then cut it into pieces. Serve as it is, or with vegan ice cream or vegan whipped cream on the side.

Raw chocolate cake in 10 minutes

Nice chocolate in ten minutes - healthy even! Not bad. :)

RECIPE
3 cups walnuts
20 large sticky dates, remove the stones
2/3 cup raw cocoa powder
1 tsp vanilla extract
Dash of salt

Put the walnuts in the food processor and blend it for 10-15 seconds. Add the remaining ingredients and blend for about 1 minute, full speed.
Pour the "batter" on a cake platter and use your hands to shape it like a cake. Really press it together. Sprinkle some coconut flakes over the cake if you want. You can eat it right away, but I think it's better if it's in the fridge for about 30 minutes first. 

Easy and delicious apple pie

This pie is almost too easy to make, and really tasty! I served it with homemade vanilla ice cream.

OPPSKRIFT
4-5 apples
1 cup flour
1/2 cup sugar
1 tsp baking powder
1 tsp vanilla sugar
1 tsp cinnamon
100 grams margarine

Cut the apples in cubes and put them in a small baking pan.
In a bowl, put flour, sugar, baking powder, vanilla sugar and cinnamon and whisk it all together. Sprinkle it all over the apples. Cut the margarin in slices and place it all over the cake.

Bake it on 400 F for 30 minutes. Serve with ice cream or whipped cream.

Blueberry muffins

After a long walk in the woods where we picked a lot of wild, delicious blueberries, we had to make blueberry muffins, of course! And they were absolutely amazing! I could eat these all day long.

RECIPE
2 dl soy milk
1 tsp apple cider vinegar
1,5 dl sugar
1 dl sunflower oil
2,5 dl flour
1 dl cocoa powder
1 tsp baking powder
3 dl blueberries (I didn't measure, but I think it was about that much, it's really not important)
Dash of salt
2 tsp vanilla sugar

Mix together soy milk and vinegar and let it curdle for 5 minutes. In a bowl, mix the blueberries with 2 tbsp of flour. The flour helps the blueberries mix well in the batter, and they don't sink to the bottom of the muffin liners when baking.

Add sugar and oil in the soymilk-blend and stir well. Add the remaining ingredients, be careful when adding the blueberries so they don't make your batter purple.

Put cupcake liners in a cupcake pan with 12 holes. Set the oven to 350 F. Pour the batter into the liners and let them bake for 20 minutes. Let them cool and enjoy!

Brownies

Vegan brownis aren't especially easy to make. I have tried several times, but the end result have always been the same - flat and hard. Not to be eaten!
Luckily, I made it eventually! Everyone who tasted these loved them. Real brownies, only totally cruelty free!

RECIPE
2,5 oil
100-150 grams dark vegan chocolate
1 tsp vanilla sugar
2 tså instant coffee powder
1,2 dl boiling water
5 dl sugar
5 dl flour
6 tbsp cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tnsp ground flax seeds
6 tsp boiling water

Set the oven to 350 F. Put some wax paper in the bottom of a cake pan (I use a rectangular one, 20 x 30 cm). Stir the coffee powder into the boiling water and melt the chocolate in it. Mix in oil, vanilla and sugar.

In another bowl, mix together flour, cocoa, salt, baking powder and baking soda. 

In a third bowl, put the flax seed and pour the boiling water over it. Let it sit for 2-3 minutes and stir a little. Mix together the dry and the wet ingredients and add the flax-mixture last. Pour the batter into the cake pan and bake for 30-40 minutes.

Take the cake out of the oven and let it cool completely in the pan, the best thing is if you can let it stay in the fridge overnight. Cut the cake in nice pieces and enjoy!

Kind of a cupcake - only not?

I got these from a vegan friend of mine, she has the most awesome Norwegian blog. I was allowed to have this recipe on my blog as well. She calls these "muffins så ikkje e muffins". Translated into English it's something like "cupcakes that are not cupcakes". :)

RECIPE
2 dl mixed raw nuts of your own choice
2 tbsp agave suryp
Dash of salt
Dash of pure vanilla

Blend nuts, salt and vanilla until it's become a flour. Add the syrup and blend it until it forms a ball in the food processor. You may have to add a tbsp or two of syrup.

Fill cupcake liners with the nut-dough, this will be the "crust" of the cupcake.

 

Put them in the fridge while you make the raspberry-filling:

Put 200 grams of fresh or thawed raspberries in the food processor together with 6 frsh dates (no stones) and blend it until it's a puré. Place a spoonful or so with the puré in each cupcake, on top of the crust. Refridgerate again and make the chocolate cover.

My daughter, who helped me with these, wanted to take my picture, hehe

2 dl coconut oil (I like the neutral one best, while others like the coconut tasting type. Your choice)
1,5 dl raw cocoa powder
0,5 dl agavesyrup

Blend everything smooth. Pour it into the cupcake liners and refridgerate until the chocolate is hard.

Lemon cheesecake

Cheesecake at its best. I think this one taste a lot like New York cheesecake, only with lemon flavor. It's fantastisk! Rich and creamy, just like regular cheesecake. If you serve this to non vegans, they will never know it's vegan.

RECIPE

Crust:
1/2 package biscuits of your choice, I use Digestive
About 50 grams vegan margarine, softened or melted
2 tablespoons brown sugar

I usually crush the biscuits in my food processor and add the margarine and sugar while pulsing, you may have to add some more margarine.
Put the crust-mixture in a round cake pan, bottom covered with wax paper. Press it a little up the sides. Put the cake pan in the fridge while you prepare the filling:

2 boxes (one box is 8 ounces) of Tofutti cream cheese, original
1 package (about 350 gram?) silken tofu, press out the water
1 cup (2,5 dl) sugar
2 tablespoons corn starch
5 tablespoons fresh lemon juice
The shredded peel of 2 lemons

Set the oven to 180 C/350 F.

Put all the ingredients in a food processor and blend it until it's very smooth. Taste the filling, and add more sugar if it's not sweet enough. I think it's perfect!

Pour it over the crust, put it in the oven and let it bake for 40-45 minutes. 

Use organic lemons.

Press the juice out of them.

Fresh lemon juice, mmmm.

Shred the lemon peel directly into the food processor, easy peasy

Now, is everything in there? Delicious!

Blend until smooth! It smells fantastic, I tell ya!

Picture won't turn the right way! Ready to be baked

Take it out of the oven and let it cool for about half an hour before you put it in the fridge and let it sit there for at least 4-5 hours before serving. When the cake is finished cooling in the fridge, it's very easy to remove it from the cake pan and put it on a nice cake platter with the help of a spatula.
It's a good idea to make this cake the day before you plan to serve it, so it can sit in the fridge overnight.

Amazing carrot cake

I love carrot cake, the frosting is so amazing. And so is this cake - one of my vegan favorites!

RECIPE
4-5 large, shredded carrots
1 shredded apple
2 dl water
5 dl flour
2,5 dl sugar
250 grams melted vegan butter (oil should also work fine, but I haven't tried it in this cake)
2 tsp baking powder
2 tsp vanilla sugar
2 tsp cinnamon
1 large mashed banana
100 grams chocolate in small bits
About 50 grams chopped walnuts

Frosting
1/2 package of tofu cream cheese (original)
100 grams softened vegan butter
About 200 grams powdered sugar
1 tsp vanilla sugar
1 tsp lemonjuice

Mix together the dry ingredients, including the chocolate and nuts in a bowl. In another bowl, mix water, mashed banana and melted butter. Mix the two together and stir well. Stir in the carrots and apple.

Pour the batter into a cake pan (26 cm) covered with wax paper in the bottom and bake it for 45 minutes on 400 F.
Let the cake cool completly in th pan, and then make the frosting.

Frosting:
Put all the ingredients in the food processor and blend it until smooth. Place all of it on top of the cold carrot cake and decorate with marzipan carrots or other things of you want. The cake freezes well, also with the frosting.

Waffles

These tend to stick to the waffle iron, so remember to butter it before you put the batter on it. But they are really delicious!

RECIPE
4 dl flour
6 tbsp sugar
2 tsp baking powder
2 tsp vanilla sugar
1 tsp cardamum
4 tsp No Egg
5 dl soy milk
4 tbsp melted vegan butter

Mix together the dry ingredients in one bowl and the liquids in another bowl. Mix the two together and let it sit for 15-20 minutes. Makes 10-12 waffles.

Coffee and vanilla cupcakes

Gotta love them!

RECIPE
2 dl soy milk
2 tsp vinegar
1 dl oil
4 tsp vanilla sugar
1 dl strong, cold coffee
3 dl flour
2 tbsp corn starch
1 tsp baking powder
1/2 tsp baking soda
Dash of salt

Set the oven to 350 F. 
Mix the soy milk and the vinegar and let it curdle for 5 minutes. Add sugar, oil and vanilla sugar and mix it well. Mix the dry ingredients together in another bowl and add the liquids. Stir.
Pour the batter into cupcake liners in a cupcake pan and bake it for 20 minutes. Cool completly.

Icing:
50 grams softened vegan margarine
100 grams Tofutti soy original cream cheese
5 dl powdered sugar
2 tsp vanilla sugar
2 tbsp strong, cold coffee

Blend everything besides the powdered sugar in a food processor. Add the sugar a little at the time until the consistency is right. Use a spoon and place the icing in top of the cupcakes and decorate with shredded chocolate and/or a cherry.

Snickers cupcakes

If you like peanuts and chocolate, you'll love these!

Picture quality isn't great, it's taken in bad lighting with my Android

RECIPE
2 dl soy milk
1 tsp apple cider vinegar
1,5 dl sugar
1 dl sunflower oil
2,5 dl flour
1 dl cocoa powder
1 tsp baking powder
Dash of salt
1 tsp vanilla sugar

Mix together soy milk and vinegar and let it curdle for 5 minutes.
Add sugar and oil and stir well. Add the remaining ingredients.

Put cupcake liners in a cupcake pan with 12 holes. Set the oven to 350 F. Pour the batter into the liners and let them bake for 20 minutes. Let them cool completly before you decorate them with icing.

Icing:
100 grams vegan margarine, softened
100 grams peanut butter (I like it cruncky)
3-4 dl powdered sugar
1 tsp vanilla sugar
A little maple syrup (I didn't use that when I made these)
Some salty peanuts, chopped

Blend it all in the food processor until smooth. Decorate the cupcakes with it, drizzle a little syrup over it and then place some chopped peanuts on top.

Chocolate upside down pudding cake

"Is it a cake? Is it pudding? It's just good"!

This recipe is from one of my favorite cookbooks "How it all vegan". It's both pudding and cake. It's delicious, even if it maybe doesn't look that way. Don't let the looks fool you! This cake has actually built-in chocolate sauce. Oh, Lord!

RECIPE
115 grams flour
1 tbsp baking powder
25 grams cocoa powder
1/4 tsp salt
90 grams sugar
115 grams melted vegan butter
125 ml soy milk
1 tsp vanilla sugar

Sauce
150 grams sugar
25 grams cocoa powder
475 ml boiling water

Set the oven to 350 F.

Mix the dry ingredients in a bowl. Add soy milk and butter and stir. Don't stir too much.
Pour the batter into a cake pan (I use an oven proof glass bowl).
Mix together sugar and cocoa for the sauce. Sprinkle all of it over the cake batter and - here comes the weird part - pour all of the boiling water over the cake. Don't stir! It will do it's own thing in the oven.

Let it bake for 40 minutes. While baking, little "islands" will pop up and in the end the cake will get a nice crust all over the top. It's quite fascinating to watch the process in the oven.

Serve the puddingcake with ice cream or whipped vegan cream or vegan vanilla sauce.

Tiger cake

This is every Norwegian's childhood-cake. Every Norwegian grandmother bakes this to their grandchildren. It's one of my favorite cakes. We call it "marmorkake" (marble cake) or "Tigerkake" (tiger cake). I was so happy when I managed to veganize this one!

RECIPE
4 dl flour
2 dl sugar
1 tbsp baking powder
1 tbsp vanilla sugar
2 dl soyamilk
100 grams vegan margarine, melted

2 tbsp cocoa powder

Mix all the dry ingredients (not the cocoa powder!)  together in a bowl, and all the wet ingredients in another bowl. Mix it all together and pour 2/3 of the batter into a bread pan covered with wax paper. Stir the cocoa into the remaining batter and pour it over the batter in the bread pan. Drag a fork through the batter so you get the "tiger-pattern" and put the cake in the oven for about 30 minutes on 350 F.

Let the cake cool completly in the pan, and this is really important, because I couldn't wait last time I baked this, and the whole cake fell apart. So I promise you - the cooling process is important! :)