Vegan Vanilla Cake


2 cups oat flour
2 tsp tartaric acid
Pinch Himalaya salt
4 tbsp coconut oil
1 ¾ coconut blossom sugar
2/3 cup oat milk ( I use Provable)
1 tsp vanilla powder
¾ cup almond yogurt ( I use Abbot Kinney’s)

1 cup powdered Sugar
2 tbsp lemon juice
½ vegan chocolate bar
Dry edible flower petals or anything to your own taste

How to
1. Preheat oven to 350 degrees and grease a 8 deep cup cake tray
2. Combine in a large bowl all the ingredients, thoroughly combine.
3. Pour the batter into greased cake tray and bake for 30-35 minutes or until golden brown and a toothpick inserted comes out clean.
4. Let the cake cool down and remove the cake from the tray.
5. Meanwhile prepare the glaze, stir the lemon juice into the powdered sugar to make a smooth and pourable glaze.
6. Pour or drizzle the glaze over the cake.
7. Melt the chocolate au bain marie and drizzle it over the powdered sugar glaze.
8. Garnish with dry edible flower petals, almond flakes or anything to your own taste & enjoy.

Bon appétit!

Vegan Donuts


1 pack Botanic Bakery Donut Mix (Vegan, Gluten-free & Wholesome) Use code BOT-QUIRKY and get a 10% discount!
160 ML water
50 ml melted coconut oil (+/- 4 tbsp soldid coconut oil)

How to
1. Transfer the donut mix to a medium mixing bowl
2. Pour the water and the melted coconut oil and wisk until smooth.
3. Grease the donut pan with a little bit coconut oil
4. Divide the mixture into mould cavities and bake for 17-20 minutes in a 175C degree preheated oven.
5. Let the donuts cool off and glaze them with anything you like & enjoy!

Pink glaze
1 small ( 160 ml) full-fat coconut cream ( refrigerated overnight or at least 5 hours before)
1-2 tbsp maple syrup
1/2 vanilla bean
pinch beetroot powder

How to
1. Remove the fat solid at the top of the can and add in a small bowl
2. Pour the 1-2 tbsp maple syrup
3. Add the vanilla bean and beetroot powder
4. Add the beetroot powder and beat for another 20 seconds.
4. Dip your donuts in to the mix and decorate it to your own style

Glaze tips: If you want yellow glaze replace the beetroot powder in to kurkuma, for a green glaze replace it in to matcha powder.

Bon appétit!

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