Yup, this is basically a mini cake for one. Or baked oatmeal in a mug. Whatever you want to see it as, mugcakes are the perfect dessert or afternoon snack – easy and quick to make and super indulgent!
If you have been following me for a while, you know that this vegan baking thing is still quite the struggle for me. And adding the gluten-free criteria to it in the past few weeks certainly has not made it any easier! 🙂 Apart from these perfect vegan & gluten-free brownies, I haven’t found a lot of recipes that reliably turn out well.
I have been seeing countless variations of protein balls on Instagram – with matcha, chia, spirulina, maca… And you know me. I had to try them myself! So I made a pretty basic version for the start, with chia seeds and peanut butter.
I admit I’ve been having my troubles with vegan baking endeavors… One of my grandmothers used to have her own bakery, so she was a baker by trade. Whenever we visit her, we are served delicious homemade cakes. Since going vegan, I have been trying to bring baked vegan goods, but was always a little ashamed because they couldn’t keep up with her cakes in the slightest. I have tried a few vegan cakes, muffins and brownies and apart from this raw-vegan cheesecake (which technically doesn’t count as baking), I was never happy with the result. Never!
When I think of prunes, I always have to think of Louis Litt from the show ‘Suits’ because he likes to drink his “prunies”. This warming winter breakfast incorporates prunes in a different way, but I’m sure Louis would enjoy it equally!
Yes, I did it! I finally made my first vegan cheesecake. After craving the Cheesecake Factory for the past few weeks, I decided to try making a vegan cheesecake. And I must say, I was extremely amazed!! This raw vegan cheesecake is made almost entirely from nuts and has a consistency that comes pretty close to the real deal. I topped it with passion fruit, which was a perfect combination! You can also top it with caramel sauce or any other kind of fruit. Ingredients: 130 g almonds 200 g cashews (unsalted) 75 g dates (pitted) 60 g agave syrup 75 g coconut oil 75 ml lemon juice 0.5 tsp vanilla powder 1 tsp cinnamon water Instructions: Soak almonds & cashews in water separately for 2 – 12 hours. Blend dates & almonds in a food processor to create a sticky mass. Add water & cinnamon and blend briefly until the mixture is sticky. Line a 18 cm springform pan with baking paper and fill pan with the mixture. Press mixture onto bottom & sides …
When I was little, my mom would make semolina pudding on the weekends or when I was sick and decorate it with colorful little sugar hearts. So for me, there are special memories connected to warm breakfast puddings like this one.