Category Archives: Cake

Vegan experiments- today cakes.

The recipe that I would like to share today might cause mixed reactions : for vegan readers it might just be quite a normal cake recipe with lots of protein and fibre in it. For the rest this might sound like weird-greenie-geek-food because instead of  white flour, eggs or butter this cake contains beans. Yes, you read right, white beans you probably associate with a not-so-popular-over-here english breakfast.

I have to admit that I read about a bean-cake recipe weeks ago on the lovely vegan blog Choclate Covered Katie. A lot of comments assured that you don’t taste the beans in it. But still. Beans in a cake? This sounded like an experiment I had to try when no guests are expected ;)

I modified the ingrediants that they fit to the inventory of my cupboard and was amazed about the taste of the raw batter. Since there are no eggs in it I was brave and tested it. Ok, you got me, I always taste the raw batter, this is the  reason I bake in the first place!

The baked cake looks like a giant cookie and is very moisty inside. I after testing it, I was amazed that the cake really did taste like a sinfull, rich dessert. Of course there is sugar in it, but the rest of the ingrediants count as healthy food!

(magic) bean-cake

For a small spring form(18cm/7inch)

250g  canned white beans

 100g brown sugar 

7g vanille sugar

 1 very ripe banana

 50g oats

 1 teaspoon baking powder

 1/2 teaspoon baking soda 

2 tablespoons canola oil 

25g nugat (to veganize it, use dark choclate chips or if you like coconut grapes)

1.  Preheat the oven to 180°C/350°F. Rinse the beans under Running water. Chop the nugat. Use 1 teaspoon oil to grease the form.

2. Blend all of the ingrediants but the nugat and in a food prossesor. Stir the nugat in and fill the batter in the greased form. Put it into the oven for about 40min, until it has a nice colour.

I used my nutella light from the last post as a frosting! But you can drop that or use any frosting you like!

Nutrition facts:

(without frosting)

1183 kcal

32,5g fat

26g protein

195 carbs


First glimpse of christmas…

I know, some people hate me for even mention this word in September. And I know that I was complaining about christmas candy in the supermarkets last week… BUT: I planned to bake a pumpkin pie forever and was enthused by the idea of using Spekulatius as the bottom, which I saw at Cherry Blossom’s Table. I just HAD to try this! Furthermore fall is showing his ugly face, dispersing all the summer feelings with a lot of rain.  I hope this is justification enough to buy christmas cookies in September (even the cashier at the supermarket gave me a funny look!)…

I used the filling from this recipe, because I wanted to bake a flat pie instead of a huge cake since I have to eat most of it myself. But I felt like I have to cut the sugar, because 180g seem to be a lot for a pie!


Pumpkin Pie

for the crust:

250g Spice Spekulatius (I guess in the US you get them under: Dutch Windmill Cookies)

50g butter

for the filling:

700g pumpkin

200g cream cheese

110g brown sugar

2 eggs

1 teaspoon cinnamon

1 pinch clove powder

butter for the form

1. At first you have to steam the pumpkin and puree it without water. Canned pumpkin should work as well.

2. Process the spekulatius cookies in a food processor until you have fine crumbs. Melt the butter and stir it with the crumbs.

3. Grease a spring form with some butter and press the cookie mass evenly at the bottom of the form.

4. Preheat the oven to 175°C (350°F). Mix the pumpkin puree with the cream cheese, sugar, spices and eggs. Put the filling evenly onto the spekulatius bottom and bake it for 60mins.


Coconut torte – can childhood memories be sin?

This time I want to share a real childhood memory. This is the cake I always asked my mom to bake for my birthday and I loved it!

Since I moved a few 100kms away from my parents years ago, I didn’t get the coconut torte for birthdays on a regular basis (I asked my mom to send it via mail, but obviously it is not wise to send cream unchilled…). As a result I almost forgot this delicacy until I saw some Rafaello’s at my local supermarkt check-out counter which reminded me of the taste. I was thinking about the cake for a few days and considered if it is a good idea to bake a cream-tarte just for myself. But then I figured out that I should invite some friends to help me with this to avoid a sugar overdose. Even though it is a great recipe, I recommend not to eat the whole cake if you plan to test it :)

Coconut torte

For the sponge:

5 eggs (separated)

125g sugar

125g flour

1/2 teaspoon baking powder

For the cream topping:

100g grated coconut

4 cups cream (à 200ml)

2 sachets of whip-it (‘Sahnesteif’)

200g white chocolate

1.  Whisk stiff the egg whites with a pinch of salt. Stir the egg yolks with the sugar, until it gets creamy. Sieve flour and baking powder ofter the eggs and sugar and mix. Gently fold the egg whites in.

Fill it into a greased spring form and bake it at 175°C for 15-20min until it is baked (it is important that it is not too dark!)

2. Heat one cup of cream and add the chocolate until it is liquid (do not cook it!). Whip the remaining cream with the ‘whip it’.

3. Cut the sponge lengthwise in 2/3 and 1/3. The smaller piece is the bottom of the cake. You have to pick the larger one to small pieces. Mix the pieces to the liquid chocolat, coconut grates and whipped cream.

4. Fill the topping onto the bottom. You can use the spring form rand to have an even result. But I prefer the shape of a hill, because my mother always said it looks just like a snow hill this way.

5. After you have the shape you want you can decorate the torte as you like. I used some coconut grates to underline the snow effect. Coconut grates are great if you want to use some food colouring. I am thinking about pink grates on the white ground to get a marshmellow look or something… (I have to bake it again soon!!).

6. After you are happy with the look you have to put it in the fridge for at least 3 hours and allow the torte to rest.