jojos.recipes

Vegan Marble Cake


I would like to show the difference between German cakes and American cakes. American cakes have a more tender crumb, are moist and have buttercream frosting (unless you venture into making Swiss or Italian Buttercream). This vegan airy marble cake is ideal with a cup of coffee for a perfect afternoon snack or dessert. The two doughs make the cake super delicious-Chocolate and vanilla at together. The margarine and egg substitute makes the cake a healthier substitute.



Ingredients:

(1 cake)

  • 250g melted Vegan Margarine 
  • 150g Erythrit
  • 80g Coconut Blossom Sugar
  • 0.5tsp Salt
  • 5 Substitute Eggs*
  • 450g Almond Flour
  • 2tsp Baking Powder
  • 250ml Coconut Water/Dairy-Free Milk
  • 30g Cocoa Powder
  • 2tsp ground Vanilla/2 Fresh Vanilla Sticks
  • 1tsp Vanilla Paste


*for the Substitute Eggs:

  • 5tbsp Flax Seeds
  • 15tbsp Water
  • Mix them together and let rise for about 5 minutes.



  • You need a Rectangular Cake Form (11x30cm)
  • Baking Paper or Coconut Oil



How it’s done:

  • Preheat the oven at 180 degrees.
  • Mix the Erythrit and the Coconut Blossom Sugar in a bowl and add the substitute eggs. Mix it with the whisk until smooth.
  • Add a pinch of salt.
  • Add the melted vegan margarine and mix it with the whisk again.
  • Add the almond flour and the baking powder and stir until a thick mass is formed. 
  • Now you can add your dairy-free milk and mix it until the mass is viscous and „falls heavily“ off the spoon. 
  • Now separate the dough into two bowls. 
  • Bowl 1: Add the cocoa powder and mix well.
  • Bowl 2: Add the vanilla paste and the ground vanilla and mix well.
  • Cover the rectangular baking form with baking paper or cream it with some coconut oil.
  • Fill the dough 2 (vanilla) into the rectangular baking form. 
  • Add the dough 2 and swirl it with a spoon as you like.
  • Put the dough into the oven and let it bake for about 50 minutes (you can test by jabbing)
  • Let it cool.
  • Carefully pull the cake out of the baking form.
  • Serve.


Enjoy!:-)
23.02.20

Vegan Nut Bars („Nussecken“)


Nut corners/nut bars/„Nussecken“ are enjoyed in Switzerland mainly at christmas. But since I had a lot of other things to do this year at christmas, I had no time to bake. Today I made up the "Christmas-backing" and show you my new recipe. On every gall you can enjoy these vegan nut corners even without Santa claus;-). This vegan hazelnut cookies with a fine filling of jam are a great match for a coffee time with your loved ones.
Honestly I was looking forward to bake until I opened the freezer and realized that we don't have any vegan butter in our household. Since all the shops were already closed, I had to get creative and looked for a butter substitute. I actually found what I was looking for and changed the recipe in my own way (of course you can also try it with a vegan butter).


Ingredients:

(~16 Nut Bars)


Dough:

  • 160g Almond Flour
  • 1 tsp Baking Powder
  • 60g Erythrit/Sugar
  • 100g Almond Yoghurt*
  • 1.5 tbsp Hard Wheat Semolina*
  • 1 Flax Egg (made of 1 tbsp Flaxseed and 3 tbsp Water) or another egg substitute


Topping:

  • 2 tbsp vegan Jam (I used our homemade Plum Jam)
  • 70g Erythrit 
  • 100g Almond Yoghurt*
  • 1.5 tbsp Hard Wheat Semolina*
  • 200g Ground Hazelnuts or Ground Almonds
  • 100g Vegan Chocolate (I used 85% Dark Chocolate)



  • Coconut Oil for the Baking Paper


*Instead of 70g Vegan Butter each time, I used 100g Almond Yoghurt mixed with 1.5 tbsp Hard Wheat Semolina.



How it’s done:

Flax Seed:

  • Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water in a small bowl. Set aside for 5-10 minutes and allow to swell.

*Vegan Butter Replacement

  • Mix 100g of your almond yoghurt with 1 tbsp hard wheat semolina instead of 70g vegan butter. Let it set for about 5 minutes.

Oven:

  • Preheat the oven to 180 degrees. Lightly grease an 25cmx20cm baking pan and line it with baking paper so that there’s a little overhang on both sides. Oil the baking Paper with a little coconut oil.

Dough:

  • Mix the flour, baking powder and erythrit/sugar in a bowl. Add the *vegan butter replacement (or 70g of your vegan butter) to the flour mixture along with the flax-egg. Knead everything until a dough forms with your hands. (If the dough is very sticky, you can add a little bit more of the flour).
  • Press the dough into the prepared baking pan to form an evenly bottom.

Topping:

  • Spread the jam on the dough and smooth out.
  • Mix your *vegan butter replacement (or 70g of your vegan butter) with the erythrit/sugar in a pan and add 3 tbsp water. Add the ground nuts.
  • Spread your nut mixture over the jam evenly.
  • Bake the nut-bar mixture in the preheated oven for about 30 minutes. Then put back the temperature to 160 degrees and bake them again for about 25 minutes. 
  • Let it cool a little and then carefully lift out the entire bar using the overhanging parchment paper.
  • Half the baked nut-bar mixture lengthwise. Now cut them into quarters of the width. Finally cut into triangles (across the corners). 
  • When the nut corners are cooled completely, roughly chop the dark chocolate and melt over a water bath. Dip the pointed corners into the chocolate. Then place on a piece of baking paper until the chocolate is firm.


Enjoy!:-)
06.02.20

Aquafaba-Chocolate Mousse

For every chocoholic: This vegan Aquafaba-Chocolate Mousse is so fluffy, airy, creamy and SO delicious! The aquafaba gives the mousse a slightly salty taste and makes the mousse unique (but you can also get rid of it with a little more coconut blossom sugar.)
Dairy free the mousse is lighter and can also be enjoyed after a power meal without a bad conscience. It’s such a healthier way to make some great dessert.
But convince yourself and your guests now:


Ingredients:
(6-8 portions)
Mousse:

  • 320ml Aquafaba (Chickpea Water)
  • 130g Cocoa Powder 100%
  • 50g Coconut Blossom Sugar
  • 1/2 tsp Vanilla Extract (optional)
  • 300-400ml Coconut Water 


Topping:
Be creative!

  • 150g Coyog nature (vegan Coconut Joghurt)
  • Cocoa Powder 100%
  • Raspberries
  • Blueberries



How it’s done:

  • Put the cocoa powder in a bowl and pour the milk over it (you need between 300 and 400ml to make a semiliquid chocolate mass.)
  • Add the coconut blossom sugar and mix it until a mire or less viscous mass is created. It shouldn’t be too solid but also not too liquid.
  • Add the vanilla extract
  • Open a tin of chickpeas and drain the chickpea water into a large measuring jar or bowl. 
  • Use an electric hand mixer and beat the aquafaba until whipped and stiff peaks form. (Don’t be afraid of whipping too long because aquafaba cannot be overwhipped).
  • If you want to make your chocolate mousse more sweet, then you can sugar while whipping the whole time. 
  • Now add the chocolate mixture. Fold it gently into the whipped aquafaba.
  • Divide the mixture into 6-7 glasses.
  • Put them into the fridge for at least 4 hours/overnight whit in the mousse can set.
  • Add your topping as you like best and serve.


Enjoy!:-)
10.01.20