Cake – Wholefoodspace

Curd strudel – the special strudel

Andreas — Mon, 23 Mar 2026 16:26:38 +0000

The special feature of this curd strudel is the filling with lucuma powder. The powder is also known as lucuma fruit powder and is obtained from the lucuma fruit, which is native to the Andean regions of South America, especially Peru. This fruit is oval to roundish in shape and has a green skin and an orange-yellow, slightly spiny rind. The pulp has a mild, sweet flavor. This makes it a popular natural sweetener alternative in the kitchen, especially for those who want to avoid refined sugar. The powder is made by drying the pulp and then grinding it into a fine powder. The curd strudel is particularly tasty due to its filling and was baked in a vegan way.

Curd strudel

A sweet strudel made with a slightly different filling. Just try it and you will be delighted. The lucuma powder is not common, but it adds a certain kick to this strudel.

Curd strudel

A curd strudel of a special kind. The filling has been refined with quark and lucuma powder.

Course cake

Keyword Almond drink, Apple puree, Date flour, dry yeast, lucuma powder, Soy curd, Vegan, Whole spelt flour

Prep Time 1 30

Cook Time 30

Total Time 2

Servings 3 person

Ingredients

600 g whole spelt flour
1 sachet of dry yeast, 7 g
150 g date flour
100 g applesauce
300 ml almond drink

For the filling

300 g soy curd
20 g lucuma powder
30 g date flour

Instructions

Mix whole spelt flour and dry yeast in a bowl.
Add date flour and applesauce.
Add almond drink and mix to a homogeneous dough.
Cover the dough and let it rise for 1 hour.
Then roll out into a rectangle with some type 630 flour.
Mix the soy curd with the lucuma powder and date flour in a bowl.
Brush the rolled out dough with it.
Then carefully roll up the dough.
Place the strudel dough on a baking sheet with baking paper.
Bake in preheated oven at 160 degrees celsius top/bottom heat for about 30 minutes.
After cooling, the curd strudel can be cut.

Tip

When adding lucuma powder to recipes, especially in baked goods or desserts, I recommend using a careful amount.

You can find more cake recipes here.

Interesting to know

Lucuma has a sweet taste similar to caramel and can quickly add a pleasant sweetness.

Apple cake with quark – moist and light

Andreas — Tue, 10 Mar 2026 16:34:02 +0000

Moist apple cake with quark topping. This simple recipe combines fruity apples with a light quark layer. Perfect for anyone who wants to bake a quick, especially moist, vegan apple cake.

This apple cake with quark contains no oil or refined sugar, yet is wonderfully moist. The natural sweetness of the banana in the batter and the apples on top, combined with simple plant-based ingredients, makes for an aromatic and light pastry. Perfect for anyone who wants to bake consciously without compromising on taste.

Apple cake with quark

A moist cake with fresh apples and a creamy layer of soy quark. A simple recipe that is quick to make and perfect for any coffee table. It is ideal for everyday enjoyment, with coffee, or as a healthier alternative to classic apple pie.

Apple cake with quark

Moist apple cake with quark topping. A simple recipe with fresh apples—perfect for a quick, fruity cake.

Course cake

Keyword Apple, Banana, Date flour, moisty, oil-free, quick, Soy curd, Vegan, Whole spelt flour

Prep Time 20

Cook Time 40

Total Time 1

Servings 4 person

Ingredients

100 g whole spelt flour
150 g spelt flour type 1050
20 g corn starch
12 g baking powder
50 g date flour
1 banana
1 – 2 large apples
250 g sparkling water

Topping

220 g soy quark
1 large splash of lemon juice
1 pinch of turmeric powder
3 tsp maple syrup
2 tsp lupin flour
4 tsp sparkling water
1 tsp locust bean gum

Instructions

Mix all dry ingredients together.
Peel the banana and mash it with a fork.
Mix together with the mineral water and dry ingredients to form a smooth dough.
Preheat the oven to 180 degrees Celsius top and bottom heat.
Line a cake pan with parchment paper and pour in the batter.
Wash and peel the apples and cut them into thin slices. Arrange these on top of the cake.
Bake in the oven at 180 degrees for 20 minutes.
In the meantime, prepare the quark mixture. To do this, mix all the ingredients together in a bowl. Finally, sprinkle in the locust bean gum and stir in quickly. The mixture thickens very quickly due to the locust bean gum.
After baking for 20 minutes, remove the cake and spread the quark mixture on top. Then bake for another 20 minutes in the oven at 180 degrees.

Tips

If you use very sweet apples, you usually need less additional sweetener—varieties such as Elstar or Jonagold are particularly well suited for apple pie. Boskop is another variety that is particularly crumbly. It is precisely because of these characteristics that Boskop is one of the classic baking apples. It breaks down easily in cakes, apple strudel, or applesauce and develops an intense aroma.

Interesting to know

Quark is ideal as a cake topping because it develops a creamy, slightly airy consistency when baked. Soy quark is a vegan alternative. You can buy it ready-made or simply make your own soy quark.

Streusel cake with pudding – 1 a taste

Andreas — Tue, 20 Jan 2026 16:45:45 +0000

This vegan streusel cake with pudding contains no fat whatsoever, yet still impresses with its light texture and crumbly topping. The yeast dough is particularly fluffy, while the vanilla custard ensures that the fat-free crumble topping does not become hard during baking. Ideal for anyone looking for a light, vegan sheet cake without margarine or oil – perfect for preparing in advance and still moist the next day.

Streusel cake with pudding

Low-fat crumble cake with yeast dough and vanilla pudding. The crumble remains pleasantly crumbly and soft thanks to the apple sauce and vanilla pudding underneath.

Streusel cake with pudding

Vegan crumble cake with custard. The yeast dough makes the cake light and fluffy, while the vanilla custard and crumble topping make it especially moist.

Course cake

Keyword Applesauce, corn flour, Date flour, fresh yeast, Low Fat, oat drink, oil-free, simply, Spelt flour type 1050, vanilla pod, Vegan

Prep Time 1 45

Cook Time 25

Total Time 2 10

Servings 4 person

Ingredients

Yeast dough

300 g spelt flour type 1050
25 g fresh yeast
180 ml oat drink
50 g date flour
1 pinch of salt

Vanilla pudding

400 ml oat drink
37 g cornstarch
1 vanilla pod
5 deglet Nour dates
1 pinch of turmeric powder

Streusel

150 spelt flour type 1050
40 g date flour
4 – 5 tbsp applesauce
1 pinch of cinnamon optional

Instructions

Yeast dough

Dissolve the yeast in lukewarm oat drink.
Knead together with flour, date flour, and salt to form a soft dough.
Cover and let rise for 45–60 minutes.

Vanilla pudding

Simmer the oat drink with finely chopped dates and the scraped vanilla pod until the dates are soft, approx. 5 minutes.
Mix the cornstarch and a little cold oat drink in a cup.
Add to the hot liquid and stir quickly. Remove the vanilla pod. Allow the pudding to cool slightly. It is best to cover it with a lid. The dates can remain in the pudding or be removed before the pudding sets.

Streusel

Mix the dry ingredients.
Knead in the apple sauce spoon by spoon.
Just crumble roughly, do not knead.
Keep refrigerated until use.

Completion

Roll out the yeast dough on a floured surface and place it on a baking sheet lined with parchment paper.
Spread the slightly cooled pudding over the surface.
Sprinkle the crumble topping over the top. Then leave the yeast cake to rise for approx. 15 minutes.
Bake in a preheated oven at 160 degrees Celsius top/bottom heat for approx. 20-25 minutes. Place the baking tray in the lower third of the oven. When baking, make sure that the crumble topping does not become too hard.
Remove from the oven and brush the crumble topping lightly with cold water.

Tips

Cover the streusel cake with baking paper halfway through the baking time. This increases the moisture and keeps the crumble topping crumbly. Allow the streusel cake with pudding to cool slightly while covered. For a change, apples or cherries also taste good on the cake.

There are various alternatives for vegan crumble topping without butter. If you enjoyed this cake, then try baking my plum cake, with or without streusel topping. Here, the streusel topping was made with soy quark.

Interesting to know

Why do these low-fat streusel work? Apple sauce provides moisture and binding, the steam from the pudding keeps them soft, low temperature prevents drying out, large streusel instead of fine crumbs.

Vegan banana bread – simply moist & healthy

Andreas — Fri, 16 Jan 2026 16:06:55 +0000

Even though it’s called banana bread, it’s actually a moist cake. A simple recipe with ripe bananas in two different variations – healthy, moist, and perfect for every day. Decide for yourself which variation you like best.

Vegan banana bread without oil

This vegan banana cake is perfect if you want to use up ripe bananas and enjoy them in a healthy way.
The recipe doesn’t require any oil, butter, or margarine, yet it’s wonderfully moist. Ideal as a healthy breakfast, snack, or dessert—simple, natural, and perfect for everyday enjoyment.

Banana bread

This vegan banana bread is perfect if you want to use up ripe bananas and enjoy them in a healthy way.

Course cake, pastries

Keyword Baking powder, Banana, cinnamon, Date flour, oat flakes, Oatmeal, oil-free, Soy drink, Vegan, Whole spelt flour

Prep Time 20

Cook Time 50

Total Time 1 10

Servings 4 person

Ingredients

Banana bread with glaze

250 g whole spelt flour
100 g oatmeal
16 g baking powder
1 tsp baking soda
1 tbsp cornstarch
1 tsp cinnamon
5 medjool dates
120 ml water
3 very ripe bananas
100 ml almond drink or soy drink

Glaze

120 ml water
3 dates or 20 g date flour
20 g vanilla-flavored pudding powder or cornstarch
20 ml almond drink or soy drink

Variation: Banana bread without glaze

100 g oatmeal
250 g spelt flour type 1050
1 tbsp cornstarch
1 tsp baking soda
1 tsp cinnamon
16 g baking powder
100 g date flour
4 medium-sized very ripe bananas
180 ml almand- or soy drink

Instructions

Banana bread with glaze

Blend oatmeal into oat flour.
Mix all dry ingredients together.
Blend the dates with water and almond milk to form a paste.
Peel the bananas and mash them finely with a fork.
Add everything to the dry ingredients and stir.
Preheat the oven to 200 degrees Celsius upper and lower heat.
Line a long cake pan with parchment paper and pour in the batter.
Bake the banana bread for 50 minutes. After 5 minutes, cut into the middle. Brush with a little almond milk and continue baking.
When the banana bread is ready, remove it from the oven and allow to cool slightly.
In the meantime, make a pudding glaze from date water and pudding powder.
To do this, simmer 120 ml of water with 3 dates for about 5 minutes. Then squeeze out the dates and remove them. Alternatively, you can use 20 g of date flour. Leave this in the liquid.
Mix 20 g vanilla-flavored pudding powder with 20 ml almond- or soy drink. Add to the hot date water and cook quickly to form a paste.
Allow to cool slightly and spread over the banana bread.

Banana bread without glaze

Mix all dry ingredients in a bowl.
Peel the bananas and mash them with a fork.
Add to the dry ingredients and fill up with almand- or soy drink.
Bake in a preheated oven at 200 degrees Celsius upper and lower heat for approx. 60 minutes. Cut into the middle after 5 minutes. Brush with a little almond- or soy drink and continue baking.

Tip

Use very ripe bananas with brown spots if possible. They not only provide natural sweetness, but also make it juicier.

If you liked this recipe, try one of my other delicious cake recipes.

Interesting to know

Bananas play an important role in low-fat recipes: they bind moisture and replace fat and eggs at the same time.
This keeps banana bread light and soft without the need for oil or butter.

It is best to slice the banana bread and freeze it in an airtight container. To defrost, simply leave it at room temperature for a short time or bake it briefly in the oven at 180 degrees Celsius.

Marble cake – two-colored treat

Andreas — Fri, 14 Nov 2025 15:53:39 +0000

Dark and light, just like a marble cake should be. Light wholemeal spelt dough is topped with delicious dark cocoa dough. Here you can enjoy two types of cake at once. And if you like even more cocoa, simply cover the cake with a delicious chocolate icing.

Marble cake

The cake is a combination of light and dark batter. Simply combine them together and you have a delicious tasting cake.

Marble cake

Delicious marble cake as we know it from the past. Dark cocoa dough on a light background. Simply to bite into.

Course cake

Keyword Apple, cocoa powder, Date flour, oil-free, Soy drink, Soy yogurt, Vegan, wholemeal spelt flour

Prep Time 25

Cook Time 1

Total Time 1 25

Servings 4 person

Ingredients

300 g whole spelt flour
25 g baking powder
100 g date flour
20 g starch flour
2 tsp lupin flour
4 tsp sparkling water
1 appel approx. 120 – 150 g
200 g soy yogurt
juice of one lemon
150 ml soy drink
2 – 3 tbsp extra soy drink
15 – 20 g cacao powder

Instructions

Wash, cut and core the apple. Mix with 150 ml soy drink in a blender.
Mix the flour, baking powder, date flour and cornflour. Squeeze the lemon and add.
Mix the lupin flour with the sparkling water in a cup and add to the mixture.
Add the soy yogurt and apple liquid and mix well.
Pour a third of the batter into a separate bowl. Mix the cocoa powder with 2 – 3 tbsp of soy drink into this batter.
Line a loaf tin with baking paper.
Then pour in a layer of the light-colored batter first.
Pour some of the dark batter on top.
Using a fork, lightly spread the dark batter and pull it through the light batter in a spiral. Then add another layer of the light-colored dough. And again some of the dark dough. The end should be the light-colored dough. You can also pour in the light-colored batter first, add the dark-colored batter on top and then carefully pull everything through in a spiral with a fork.
Preheat the oven to 200 degrees Celsius top/bottom heat.
Bake the cake for approx. 60 minutes. After 5 – 10 minutes, cut into the middle with a knife. Brush with soy drink after baking.

Tips

Pour the batter into small silicone muffin tins or mini bundt cake tins and bake. Then adjust the baking time. If the top of the cake gets too dark when baking, simply cover with baking paper and finish baking.

Interesting to know

The marble cake gets its name from the fact that light and dark dough are mixed together, giving it a marble-like texture.

Sweet chestnut bread with plums – delicious

Andreas — Tue, 08 Apr 2025 15:34:34 +0000

Chestnut bread is always a reminder of the fall season. A sweet chestnut bread with plums is an absolute hit among chestnut breads. Crispy on the outside, soft and moist on the inside. My chestnut stollen is just as delicious. Both are simply irresistible and always fit into this autumnal or Christmas season.

Sweet chestnut bread with plums

There are so many bread variations. Chestnut bread is always something special, as it combines sweetness with something savory. Whether enjoyed on its own as a snack between meals or with a savory dish, such as a delicious pumpkin soup.

Sweet chestnut bread with plums

Sweet chestnut bread with plums is an absolute hit. The moist, sweet, slightly Christmassy cinnamon note gives the bread that certain something.

Course bread, cake

Keyword chestnut flour, chestnuts, cinnamon, Date flour, fresh yeast, lupin flour, Maronen, oil-free, Plums, Soy curd, Soy drink, stollen spice, Vegan, Whole spelt flour

Prep Time 1 45

Cook Time 45

Total Time 2 30

Servings 3 person

Ingredients

250 g whole spelt flour
50 g chestnut flour
20 g fresh yeast
2 tbsp water
80 g date flour
60 g dried plums
50 g cooked chestnuts
2 tsp lupin flour
4 tsp sparkling water
2 tsp stollen spice
1 tsp cinnamon
200 ml soy drink
150 g soy yogurt
2 tbsp spelt flour type 630 for shaping

Instructions

Cut the dried plums and boiled chestnuts into very small pieces.
Place the soy drink, date flour and dried plums in a pan.
Heat gently while stirring.
Add the cinnamon and stollen spice.
Dissolve the fresh yeast in a cup with 1 – 2 tablespoons of lukewarm water.
Mix the lupin flour with the sparkling water in a cup.
Place the soy yogurt and all the ingredients in a bowl and mix well.
Cover and leave to rise for approx. 1 hour.
Then slide onto a well-floured surface.
Stretch and fold the dough 2 – 3 times with flour type 630. Finally, shape into rounds.
Place the dough on a baking tray lined with baking paper, cut twice and leave to rise for 15 minutes.
Preheat the oven to 200 degrees Celsius top/bottom heat.
Brush the chestnut bread with soy drink. Pour a cup of hot water onto the baking tray and place both in the oven.
After 10 minutes, turn the temperature down to 180 degrees, brush the bread with soy drink and bake for another 35 minutes. Brush with soy drink every 10 minutes. When the bread is ready, brush again and leave to cool.

Notes

Tip

Sweet chestnut bread tastes delicious even without prunes. Instead of prunes, you can also use raisins or other dried fruit, for example. You can also shape the dough into smaller chestnut rolls, so you always have something to take to work.

Interesting to know

What is the difference between chestnuts and chestnuts? Chestnuts and chestnuts grow on chestnut trees. The difference lies in the origin, variety and use. Chestnuts are generally understood to be edible chestnuts. Chestnuts are a special cultivated form of chestnut, which generally taste sweeter.

Sponge cake base – quick vegan style

Andreas — Fri, 04 Oct 2024 16:57:05 +0000

A sponge cake base is an all-rounder in the bakery kitchen. The vegan type lends itself to many cake alternatives. Whether topped with fruit, as the basis for a vegan cake or used for another dessert. There are no limits to your imagination here.

Sponge cake base

The cake is quick to bake and its light and fluffy composition is fascinating for any type of cake. Try my sponge cake with pudding. You will be delighted.

Sponge cake base

The sponge cake base was baked in a vegan style. It is always a popular base for various cakes.

Course cake

Keyword Baking powder, Date flour, lupin flour, sparkling water, Spelt flour type 1050, starch flour

Prep Time 15

Cook Time 15

Total Time 30

Servings 2 person

Ingredients

100 g spelt flour type 1050
6 g baking powder
30 g starch flour
20 g date flour
20 g lupin flour
1 pinch of turmeric
150 ml sparkling water

Instructions

Mix the lupin flour with 40 ml of sparkling water in a cup.
Place all the dry ingredients in a bowl and mix together.
Add the mixed lupin flour.
Stir everything together with the sparkling water.
Line a small baking tin with baking paper.
Pour in the batter.
Bake in a preheated oven at 180 degrees Celsius top/bottom heat for 15 minutes.

Notes

Tip

Freeze the sponge base and defrost if required. It can be topped with fresh fruit. Pour a cake glaze on top and you will quickly have a delicious tasting fruit cake. The icing can be easily prepared with agar agar.

Interesting to know

Spelt flour type 1050 still contains a lot of the whole grain, but is ground more finely. It is therefore better suited to biscuit dough than wholemeal spelt flour.

Sponge cake with pudding – extremely moist

Andreas — Fri, 04 Oct 2024 16:56:28 +0000

A quick way to prepare a delicious cake. Simply bake the basic recipe from my sponge cake base, then cut it in half, spread the custard mixture on the inside and outside and you’ve created a moist treat. The sponge cake with pudding tastes good anytime and anywhere.

Sponge cake with pudding

A really great and delicious tasting sponge cake with pudding that can be prepared in no time at all. It has a moist texture and is a deliciously chocolatey treat.

Sponge cake with pudding

This sponge cake with pudding is an extremely moist and delicious cake. Simply a poem.

Course cake

Keyword Baking powder, cocaonibs, cocoa powder, Date flour, lupin flour, Soy drink, sparkling water, Spelt flour type 1050, sponge cake base, starch flour

Prep Time 30

Cook Time 15

Total Time 45

Servings 3 person

Ingredients

1 vegan sponge cake base

For the topping

300 ml soy drink
2 tbsp extra soy drink
20 g date flour
20 g cacao powder
30 g starch flour
1 tbsp cacao nibs

Instructions

Bake a vegan sponge cake base. See the link on my homepage.
Cook the pudding. To do this, mix the soy drink, date flour and cocao powder in a pan and bring to the boil.
Mix the starch with 2 tablespoons of extra soy drink in a cup and then stir quickly into the hot liquid, always stirring with a whisk so that no lumps form.
Then leave the pudding to cool slightly. Stir occasionally.
When it has firmed up, fill the cake with it. To do this, cut the finished base in half once, fill with the chocolate pudding and place the other part back on top.
Then cover everything all around with the remaining pudding. Sprinkle the cocao nibs on top and allow everything to set well.

Tip

The chocolate pudding tastes particularly delicious if you defrost 1 tbsp of frozen raspberries and then cook them with the pudding together with the resulting juice.

Interesting to know

There are different types of cocao beans. The taste can vary depending on the variety.

Quick apple cake – simply delicious

Andreas — Fri, 24 May 2024 15:34:05 +0000

A quick apple cake that simply tastes delicious. It is also ideal to take away if it is cut into small pieces. Baked without yeast, just with baking powder, this cake is wonderfully tender.

Quick apple cake

The apple cake not only looks good, it tastes good too. The apples in the batter make this cake soft and tasty. It’s quick to prepare, especially when you’re in a hurry and still have an appetite for something sweet.

Quick apple cake

Quick apple cake that melts in your mouth. Simply delicious.

Course cake

Keyword Apple, Baking powder, cinnamon, Date flour, lupin flour, millet flakes, Soy drink, sparkling water, spelt flakes, Spelt flour type 1050, Vegan, Whole spelt flour

Prep Time 20

Cook Time 35

Total Time 55

Servings 4 person

Ingredients

150 g whole spelt flour
150 g spelt flour type 1050
150 g millet flakes
150 g spelt flakes
150 g date flour
20 g baking powder
500 ml soy drink
4 apple
10 g lupin flour
2 tbsp sparkling water
4 g cinnamon
2 tbsp date flour for on top

Instructions

Mix all the dry ingredients together.
Wash, peel and core the apples and cut into medium-sized pieces. The pieces should not be too small or too large.
Mix the lupin flour with the sparkling water in a cup. Then add to the dry ingredients. Top up with soy drink and mix everything together.
Add the sliced apples to the batter and stir in.
Preheat the oven to 180 degrees Celsius top/bottom heat.
Line a baking tray with baking paper. Spread the dough onto it with a spoon. If necessary, moisten the spoon slightly so that the dough is easier to spread. Or simply use wet hands.
Finally, sprinkle everything with 2 tablespoons of date flour.
Bake in the oven for approx. 35 minutes.

Tip

Lemon juice gives the cake an extra kick in the batter. Depending on the amount of juice, adjust the amount of soy drink accordingly.

Interesting to know

There are 2 different types of cinnamon. Ceylon cinnamon, which is slightly more expensive but of a higher quality, and cassia cinnamon, which is cheaper and not as high-quality.

Spice cake with banana – a great treat

Andreas — Sun, 31 Mar 2024 16:24:50 +0000

This spice cake with banana tastes great with or without icing. The spices give the cake that certain something. Fluffy, soft and with a hint of spice. A spice cake tastes particularly delicious in winter.

Spice cake with banana

A spice cake is always delicious. You can also cover it with a chocolate glaze to make it taste even better. The bananas give the cake that extra sweetness to make the spices stand out even more.

Spice cake with banana

Spice cake with banana is always a special taste. The bananas give this cake a good consistency. The spices round off the whole thing.

Course cake

Keyword Baking powder, Banana, cinnamon, cocoa powder, Date flour, ginger, lupin flour, psyllium husks, Soy drink, starch flour, Whole spelt flour

Prep Time 25

Cook Time 1

Total Time 1 25

Servings 4 person

Ingredients

350 g whole spelt flour
25 g baking powder
15 g cocoa powder
6 g cinnamon
1 g ginger powder
0,5 g clove powder and allspice powder
1 pinch of nutmeg
20 g starch flour
2 tbsp lupin flour
4 tbsp sparkling water
110 g date flour
1 tbsp psyllium husks
250 g bananas
250 ml soy drink

Glaze alternative

250 ml soy drink
20 g date flour
15 g cocoa powder
20 g starch flour

Instructions

Peel the bananas, cut them slightly smaller and blend them with the soy drink.
Mix all the dry ingredients, except for the lupin flour, in a bowl.
Mix the lupin flour with the sparkling water in an extra cup until smooth and add to the dry ingredients.
Fill up with the banana liquid and stir.
Preheat the oven to 200 degrees Celsius top/bottom heat.
Pour the dough into a loaf tin lined with baking paper. Alternatively, you can use a silicone loaf pan.
Bake in the oven at 200 degrees Celsius for 15 minutes. After 5 – 10 minutes, cut the pastry lengthwise in the middle with a sharp knife.
Reduce the temperature to 180 degrees and bake the cake for a further 45 minutes.

Glaze

Pour the soy drink into a saucepan. Mix with the date flour and cocoa powder. Then bring to the boil.
Stir the cornflour in an extra cup with 2 – 3 tablespoons of soy drink until smooth.
Add to the hot liquid and bring to the boil until a firm pudding is formed. Then leave to cool for approx. 30 minutes. Stir again and again.
Spread the finished cake with the mixture and leave to cool thoroughly.

Notes

with glaze

Tips

If you don’t like bananas in your cake, it’s best to take an apple, approx. 120 g, and blend it instead of the bananas. If there is any of the glaze left over, you can use it to glaze these wonderful orange cookies.

Interesting to know

Bananas have a natural sweetness and are particularly helpful for vegan baking. The bananas give the cake a certain richness and allow the cake to rise well.