Peach cinnamon doughnut cake

by Ljerka

Peaches

• 1 can / 820g peaches (peeled and cut into pieces)
• 1T brown sugar (if using fresh peaches)
• A little bit of water

Boil together until soft, but not so soft that they fall apart. Pour the water out of the pan and into a mug. Keep the peaches in the pan, add some sugar, and cook-fry until additional water/sugar mass is released. Turn heat off. 

Cake 

• approx 200g/1C brown sugar
• 3T margarine
• 200g/1.6C self-rising flour
• a bit of rum
• 1t baking powder
• 2t cinnamon
• the water from the initial cooking stage of the peaches
• soy milk (if extra liquid is needed)

 - Mix the sugar and margarine together

 - Add the rest of the ingredients and stir

 - Add peaches by lifting them from the pan with fork so the concentrated peach-sugar-liquid stays in the pan where you cooked the peaches as you'll want to use it for the frosting

 - Bake for 50 min @ 200 C

Frosting

• approx 55g/0.25C margarine
• 200g/1C icing sugar
• 1t cinnamon
• the peach-sugar-liquid-thing
• 2T soy milk (amount depends on how much of the peach thingy is left, so put that in first and stir to see how much milk you might need)

Put it over boiling water and stir to create nice shiny frosting.

Tiramisu

Based on a recipe of Chef Chloe https://chefchloe.com/recipes/sweets/tiramisu.html

1/2 cup soya flour / Soyamehl
1/2 cup vital wheat gluten
1/2 cup flour / Mehl
1 cup sugar / Zucker
1/2 table spoon baking powder / Backpulver
1/2 table spoon salt / Salz

3/4 cup water / Wasser
1/2 cup sunflower oil / Öl
2 table spoons marzipan / Marzipan
1 table spoon vinegar / Essig

Mix the solid ingredients in a baking tray. We went for the higher protein option, the original recipe uses 1.5 cups of plain flour. Add the liquid ingredients and blend together. Bake at 180C/350F for 45 minutes. We like the cake to be crispy, if you prefer the softer option (as in the original recipe), bake for a shorter amount of time. Cut the cake into small cubes, and place 2/3 of them into the bottom of a new baking pan.

Vermische die festen Zutaten in einer ofenfesten Form. Wir haben uns für eine Version mit höherem Eiweissgehalt entschieden, im Originalrezept werden stattdessen 1.5 Tassen Mehl benutzt. Giesse die flüssigen Zutaten hinzu und mixe alles gut zusammen. Backe bei 180C/350F für 45 Minuten. Wir mögen unseren Kuchen knusprig, für die weichere Option (wie im Originalrezept), backe den Kuchen für weniger Zeit. Schneide den fertigen Kuchen in kleine Quadrate, und streue 2/3 dieser in den Boden einer neuen Kuchenform.


1/2 cup chocolate Oatley / Hafer-Schokoladen-Trink
3 tea spoons cocoa powder / Kakaopulver
1 package rum flavoring / Back-Rum

We do not like coffee, so we went with the bitter cocoa instead. Stir well so that the cocoa powder dissolves. Pour over the cake cubes in the new baking pan.

Wir mögen keinen Espresso, daher benutzen wir die bittere Schokolade. Vermische alles gut bis das Kakaopulver aufgelöst ist. Giesse diese Mischung über die Kuchenstücke in der neuen Kuchenform.


2 packs coconut cream (chilled in the freezer while the cake is baking) / Kokosnussmilch (gekühlt in der Tiefkühltruhe während der Kuchen im Ofen ist)
2 table spoons natural soya yoghurt / einfacher Soyajoghurt
2 table spoons icing sugar / Puderzucker

We did not care as much to get the cream to be solid. We did have it in the freezer first, and did pour most of the coconut water away before mixing it with the yogurt and the icing sugar. The yoghurt does give it a bit more consistency and we like that it tones down the coconut flavour. After mixing it together, pour 3/4 over the drenched cake cubes in the new baking pan. Add the remaining cake cubes and pour the remaining cream next to it. To finish, shave chocolate over the top.

Für uns war es nicht so wichtig dass die Sahne fest wurde. Es hat ein bisschen geholfen, dass die Kokosnussmilch erst im Tiefkühlschrank war und wir haben das meiste (aber nicht alles) des Kokosnusswasser abgegossen. Der Joghurt gibt ein bisschen mehr Konsistenz, und wir mögen es auch, dass er den Kokosnuss-Geschmack ein bisschen abmildert. Alles gut vermischen, und dann 3/4 der Sahne über die eingeweichten Kuchenstücke in der neuen Kuchenform giessen. Die restlichen Kuchenstücke hinzufügen und die restliche Sahne herumgiessen. Zum Abschluss Schokolade über alles raspeln.

Drumstick-Cake

By Dieter (inspired by a cupcake at Let them eat cake in Davis, California)

Teig / Dough

100g Mehl / flour
100g Zucker / sugar
Prise Salt / pinch of salt
1t Backpulver / baking powder
100ml Wasser / water
100ml Öl / oil
1t Agavesirup / agave syrup
2t Vanille / vanilla extract

Alle Zutaten in einer Backschüssel vermischen und bei 180C für 30 Minuten backen. Den Kuchen nach dem Backen abkühlen lassen. Anschliessend halbieren und mit dem folgenden füllen:

Mix all ingredients in a baking tray and bake at 375F for 30 minutes. Let the cake cool down after baking. Cut it in half and fill with the following

Füllung 1: Buttercreme / filling 1: buttercream

50g Sonnenblumenmargarine / sunflower margarine
50ml Oatly Hafer-Creme / oatly cream
75g Puderzucker / powdered sugar
25g Stärke / corn starch

Mit dem Mixer zu einer Buttercreme vermischen / Mix and beat to create a butter cream

Füllung 2: Nuss-Schoko-Creme / filling 2: vegan nutella

2T Haselnuss-Schokoladen-Creme / hazelnut-chocolate spread
50ml Oatly Hafer-Creme / oatly cream
25g Puderzucker / powdered sugar

Mit einer Gabel zu einer Nusscreme vermischen / Mix and combine to create a nutcreme
Für andere Geschmacksrichtung die Haselnuss-Schoko-Creme mit Erdnussbutter / Mandelmuss / etc. ersetzen. / For different flavours replace the hazelnut-chocolate-cream with peanut butter / almond butter etc.


Die beiden Füllungen zwischen die zwei Kuchenhälften streichen / Place the two fillings between the two halfs of the cake

Glasur / Topping

40g Schokolade / chocolate

Die Schokolade schmelzen und auf den Kuchen streichen / Let the chocolate melt and spread it across the cake.

Brownies / Drownies

von Dieter

We (and apparently others) love these brownies so much that we keep adapting the recipe so we can eat them as much as possible. Our current - high protein/lower sugar - version is here! We played with these recipes in Europe, so the measurements are all in grams/millilitres - we now adapted this to cups for the first recipe but haven't tried it that often, so you if you are measuring ingredients by cups you might need to adjust the amounts slightly. The batter should be like a cream before baking, so more on the soft side. 

Wir (und anscheinend auch andere Personen) mögen diese Brownies so sehr, dass wir das Rezept mehrmals angepasst haben, um diese Brownies so oft wie möglich essen zu können. Hier ist unsere aktuelle Varianten mit viel mehr Eiweiss.

Drownies (high protein)

200gr (1.5C) protein powder mix (we use a mixture of 4 parts rice protein powder, 4 parts pea protein powder, and 1 part hemp protein powder)

100gr (1C) Zucker / sugar
50gr (1/4C) Kakaopulver / cocoa powder 

1 Esslöffel (1T) Backpulver  / baking powder 

1 Teelöffel (1t) Salz / salt

1t Vanille (amount depends on the type of vanilla you use, for most it is around 1t)

250ml (1C) Wasser / water 

150ml (1/2 cup) Öl / oil 

2 Teelöffel (2t) Maple syrup / Ahornsirup

Instead of the protein powder mix, you can use a mixture of 100gr gluten/seitan mix and 100gr protein powder (also soy flour works) - though that of course means they will no longer be gluten free. Or you can use 200gr of normal flour.

Instructions 

• Mix the dry ingredients directly in the baking pan
• Add the wet ingredients and mix thoroughly with a fork
• Bake at 370F for 35 minutes, the brownies are ready when a knife comes out clean and the top has started to caramelise

Anleitung

• Die festen Zutaten in einen Backschussel geben, leicht vermischen / Mix the dry ingredients in the baking pan.
• Die flüssige Zutaten hinzufügen und mit einer Gabel gründlich vermischen
• Backen bei 180C für 35min, sie sind fertig wenn ein Messer sauber herauskommt und die Oberfläche leicht karamellisiert ist

Nutrition comparison

High protein

• Total 750g – 2640 calories, 175g Eiweiss - 30 pieces of 25g
• Per piece: 88 calories, 5.5g protein/Eiweiss, 5g fat/Fett, 3g sugar/Zucker

Schwarzwälder Kirschtorte - Black Forest Gateau

                             

By Dieter

200gr Flour
200gr Sugar
40gr Chocolate powder
1/2 tbsp baking powder
pinch salt

• Mix in a large oven pan

200ml chocolate milk
200ml sunflower oil
1 tbsp vanilla

• Mix the three liquid ingredients in a large bowl, pour into the oven pan, and thoroughly stir together. Bake for ~40 at 175C until fork comes out clean.

50gr cherry jam
~25 cherries

200ml cream
1 pack Ruf Unsere Schlagcreme Vegan
Chocolate shavings (~15gr)

• Wash and destone the cherries. 
• Let the cake briefly cool down before spreading a layer of jam and putting the cherries on top. 
• Beat the schlagcreme powder into the cold cream until it is solid and spread across the cherries before adding the chocolate shavings on top.

Frosting

Chocolate buttercream frosting

Recipe from: http://www.bbc.co.uk/food/recipes/chocolate_buttercream_11918
Modifications: instead of butter use vegan margarine, omit the milk

Vanilla buttercream frosting

by Dieter

50ml vanilla custard

100g margarine

200g icing sugar

1t vanilla extract

Seeds from 1 vanilla pod

Beat butter until soft, beat in icing sugar, beat in vanilla. 

Beat again before spreading on a room-temperature (or at least not hot) cake.

Vanilla lime frosting

by Corina 

Lots Powdered sugar
1/4C Margarine
1T Lime juice
1t Vanilla

Beat together until the right consistency and creamy

Fruity protein frosting

by Dieter

2 passionfruits 

3T rice protein powder

3T pea protein powder

4T maple syrup

Blend together

6T butter

Blend again

60g protein!

Blueberry Muffins / Cake

By Dieter

Blueberry muffins

2/3 cup of chocolate flavoured coconut/hazelnut/oat milk
2 big table-spoons of coconut butter
1 cup of flour
1/2 cup of tapioca starch
1/2 cup of icing sugar
1/2 teaspoon of salt
1 teaspoon of baking powder
1/8 teaspoon of bicarbonate soda
200gr blueberries
50 gr marcipan

Mix the milk with the coconut butter (in small flakes), the flour, tapioca starch, icing sugar, and salt. The consistency should be soft, but so that it sticks to a fork when lifted out. Add the baking powder and bicarbonate soda, and mix some more. Stir in the blueberries and the small crumples of the marzipan with a spoon. Bake at 180C for 30 mins, until the top is slightly crusty and a fork comes out clean.


Alternative, more fluffy version

2/3 cup of chocolate flavoured coconut/hazelnut/oat milk
2 big table-spoons of coconut butter
3 big table-spoons of sunflower oil
1 cup of flour
1/3 cup of tapioca starch
1/2 cup of almond flour
1/2 cup of icing sugar
1/2 teaspoon of salt
1 teaspoon of baking powder
1/2 teaspoon of bicarbonate soda
200gr blueberries
2 bananas
50 gr marcipan

Blueberry cake

Put all dry ingredients in a baking pan and mix.

300g sugar (2 1/4 cups)

300g flour

1t salt

1t baking powder

Mix in until smooth:

200ml vanilla custard (Oatley in the UK)

250ml sunflower oil

200ml water

19ml vanilla extract

Add and stir:

1T agave syrup

225g blueberries

50g marzipan (cut short, thin slices off the block)

Juice from 1/2 lime

Bake on 180C for 50 min.