Tag Archives: icing

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


Little cinnamon gifts from the kitchen

This weekend I will visit my oldest (not literally!) friend in Berlin. I know her since I was 11 years old and managed to survive school together with her :). Afterwards I left my hometown with her to study in Munich. For 5 years we have been roomies and had an awesome time! Sadly this era had to end when she finished university and I moved in with my boyfriend. Now 585km (yes I looked it up!) are keeping us apart, because she lives in Berlin at the moment. Since I’ve never been to the capital of Germany – shame on me- and I have September off, this is just the perfect occasion to visit her.

I know that my friend enjoys homemade pastries and cakes. But I also know that she is allergic to most things that complete a yummy recipe (like all kinds of nuts, most kinds of fruit). So bringing her a something nice is a bit challenging. I looked through the web for some inspiration and found various recipes for cinnamon rolls which sounded promising. I took what I thought was the best out of them and created my own version. The dough is mostly from this recipe, the filling largely from here and the icing is my own all-time-favourite.

Cinnamon rolls

for the dough:

125g soft butter

50g brown sugar

50g granulated sugar

1 teaspoon cinnamon

1 egg yolk

1/2 teaspoon baking powder

200g whole wheat flour

for the filling:

1 egg white

50g granulated sugar

1 teaspoon cinnamon

for the icing:

50g icing sugar

~5 teaspoons Amaretto liquor

1. Start with the dough by creaming the butter with the sugar. Add the cinnamon and egg yolk. Add the baking powder and flour. Put the dough in the fridge for 10min. During this time you can mix the sugar and cinnamon for the filling.

2. Use 2 sheets of baking paper to roll the dough out to a rectangle of 20x30cm (~9x12inch):place the dough on 1 sheet and put the other one on top. With this method, the dough doesn’t stick to your rolling pin.

3. Remove the paper on the top and spread the egg white over the dough. Sprinkle the sugar-cinnamon mixture smoothly over it. Lift the baking paper from the bottom to roll the dough carefully (maybe the picture helps to illustrate what I mean). To make sure that the roll keeps its shape when you cut it,  put the roll into the freezer for 20-30min (Great idea Stephanie!).

4. Preheat the oven to 175°C (350°F). Carefully cut the roll into 1cm (1/2inch) circles and put them on a backing tray covered with backing paper. Make sure that you keep some space between the cookies, because they’ll rise! Bake them for 15-20min. The longer you let them stay in the oven, the crispier they get.

5. When the cookies have chilled a bit, start with the icing. Slowly mix spoon after spoon of the Amaretto liquor in the icing sugar, until it reaches the desired consistency. Sprinkle it over the cookies.