Coconut cup cakes


Ingredients for the cupcakes
2 cups oat flour
2 tsp baking powder
Pinch Himalaya salt
3 tbsp liquid coconut oil
1 ¾ coconut blossom sugar
2/3 cup oat milk (I use Provamel)
1 vanilla pod
¾ cup coconut yogurt (I use Abbot Kinney’s)

Ingredients for the frosting 
1 full fat coconut cream (put the can for minimum 4 hours in the fridge, best overnight) 
Pinch of Himalaya salt 
1 vanilla pod 
Splash ahorn syrup 

1 cup coconut flakes  

Chilled bowl 
cupcake tray
cupcake liners (I use unbleached) 

How to 
1.Preheat the oven to 350 degrees (175 C) 
2.Combine in a large bowl all the ingredients, thoroughly combine.
3.Divide the batter equally among the cupcake liners within a cupcake tray. 
5.Bake for 25 or until a toothpick inserted into the center comes out clean. 
6. Let cool completely before frosting the cupcakes. 
7. Meanwhile open the can coconut cream, and pour the liquid into another bowl (use this for a delicious smoothie). Scoop the coconut cream into a chilled bowl and whip the cream together with a splash of ahorn syrup and seeds of the vanilla pod with a handmixer until fluffy. 
8. Spread the coconut whip cream completely over the cupcakes and top it with coconut flakes & enjoy! 

Bon appétit!

Vegan rooibos & carrot cake with a cream cheese topping



Ingredients for the cake
2/3 cup walnuts, chopped
3 cups self-raising spelt flour
3/4 cup coco shreds
1 cup coconut blossom sugar
3 egg replacer
2 tbsp mix for spiced cookies
1/3 cup rooibos tea, chilled
1/3 cup oat milk
1 tbsp apple cider vinegar
2/3 cup olive oil
2 tsp vanilla essence
4 1/2 oz carrots, shredded

Creamcheese topping
2 1/4 cup vegan creamcheese
2 cups 3 tbsp powder sugar
2/3 cups walnuts or any other nuts you desire

How to
1. Preheat the oven to 180C or 350 F.
2. Sieve the flour in a large bowl, add the coco shreds, coconut blossom sugar and the mix spiced cookies into the flour.
3. Chop the walnuts and add the into the flour, pour the egg replacer, rooibos tea, olive oil and the vanilla essence mix until smooth.
3. Pour the apple cider vinegar into the oat milk in separate  glass, stir well and let it rest for a couple of minutes and pour it into the mixture together with the shredded carrots, mix until everything is combined.
4. Line the bottom of your springform cake tin (you will need a good, leakproof) with baking parchment or grease the springform very well.
5. Bake the cake for 45 minutes in the middle of the oven or until a toothpick comes out clean.
6. Let the cake cool down voor 10 minutes before you open de cake pan. Let the cake cool down completely.
7. Meanwhile, mix the creamchees with the powder sugar en spread it over de cake. Garnish with walnuts, coco flakes or with anything you desire & enjoy!

Bon appétit!


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