All recipes are free from animal products.
250 grams of flour
1 tsp baking soda or baking powder
pinch of salt
200 grams of sugar
200 ml oat, almond or cashew milk
1 tbsp lemon juice
90 ml vegetable oil or vegetable (liquid) butter
1 tsp vanilla extract
Grease the baking mold with the bakingspray (or with some oil you brush out and cover all edges and corners. Preheat the oven to 170 ° C. Mix the flour, baking soda and the pinch of salt in a large bowl. Add the sugar and mix with a beater. Put the milk, lemon juice, vanilla extract and oil in another bowl. Also mix this together.
Combine the dry and wet ingredients and stir with a wooden spoon into a lump-free batter. Do not use brutal force, but certainly do not do this too slowly.
Pour the batter into the greased baking mold and bake the cake in the preheated oven for 50 minutes. Check your cake, if it’s the right colour and test with a sharp knife of skewer. If the core doesn’t stick to the skewer, you’re cake is done. Otherwise continue to bake and test again.
Remove the cooked cake from the oven and allow to cool for 1 hour before removing the mold (otherwise your cake will break).
120 grams vegetable oil or vegetable (liquid) butter
100 grams sugar
4 tablespoons apple sauce (or egg replacement powder)
1/2 teaspoon vanilla powder
260 grams flour (or another type of flour like glutenfree)
one and a half teaspoons of baking soda
pinch of salt
Mix the oil or butter with the sugars in a large bowl with a hand blender. Add the apple sauce and mix again for 1 minute.
Sift the vanilla flour, baking powder and salt into a bowl. Add the dry ingredients to the wet ingredients little by little while you continue to mix with the hand blender.
Preheat the oven to 180 degrees. Place the dough ball in the fridge for 10 minutes. Sprinkle flour on the counter or work surface. Roll out the dough to the desired thickness.
Cut round cookies and stamp the dough with the cookie stamps. Place them on an oven rack or baking sheet covered with baking paper.
Place the rack in the fridge for 20 minutes, to make sure you have a clear print. Place the cookies in the oven for 8-10 minutes (depending on the thickness of the cookies). Let the cookies cool.
Continue until all cookies are baked. It’s better to make a small batch at a time, to test if your print survives the baking process.
This is the same as the cake, but we’ve used vegetable (liquid) butter instead of oil. Preheat the oven to 175 degrees.
Only fill your cupcakes halfway, add fruits or nuts or chocolate before you pop them in the oven for about 20 minutes.
CHOCOLATE FROGS recipe
Use your bakingspray to grease the mold lightly. Melt your (vegan) chocolate bar in a dry bowl with a teaspoon of rice oil or rape oil in the microwave for about 30 seconds. Stir it with a spatula to check how liquid it is. Never add milk or one drop of water, always stir gently and use kitchen supplies that are clean and (very) dry.
Is your chocolate melted? Use a spatula to fill the mold and tap and shake it gently to make sure the airbubbles get out. This has to be done very quick to get the best results. Cool down the chocolate in a freezer for about 1 hour. Only remove them if the chocolate is hard.
Apple sauce is a perfect replacement for eggs. You could also use half a banana or two spoons of egg replacement powder.
Using unsweet Almond milk will add a nut flavour. If you don’t like this, use Oat milk instead. We don’t recommend Soy Milk.
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