Baking powder – Wholefoodspace

Vegan banana cupcakes – naturally sweet

Andreas — Fri, 16 Jan 2026 16:53:11 +0000

Moist vegan banana cupcakes – oil-free, no refined sugar, and sweetened only with banana and date flour. Simple, natural, and perfect for using up ripe bananas. The frosting looks like cocoa, but it’s not cocoa frosting.

Vegan banana cupcakes

These vegan cupcakes are wonderfully moist, low in fat, and made without oil. Ripe bananas provide natural sweetness—ideal for anyone who wants to enjoy a healthy treat. Perfect as a healthy snack or dessert.

Vegan banana cupcakes

Vegan banana cupcakes are wonderfully moist, low in fat, and oil-free. Naturally sweetened with ripe bananas, without refined sugar.

Course dessert, pastries

Keyword Baking powder, carob powder, juicy, Low Fat, lupin flour, moist, moisty, quickly, Soy drink, Spelt flour type 1050

Prep Time 20

Cook Time 25

Total Time 45

Servings 4 person

Ingredients

2 ripe bananas
250 g spelt flour type 1050
16 g baking powder
2 g baking soda
1 – 2 tsp Turmeric-orange powder or other fruit powder
20 g lupin flour
50 ml sparkling water
50 g date flour
180 ml soy drink

Glaze

120 ml water
20 g date flour
10 g cornstarch
15 g carob powder
50 ml soy drink

Instructions

Peel the bananas and mash them with a fork.
Mix the lupin flour with the sparkling water in a separate cup.
Mix the remaining dry ingredients in a bowl.
Add the lupin paste and soy milk and mix everything together. Adjust the amount of liquid if necessary. The dough should not be too runny.
Fill the dough into silicone muffin cups.
Preheat the oven to 180 degrees Celsius upper/lower heat. Bake the muffins for approx. 25 minutes.

Glaze

Wasser und Dattelmehl aufkochen.
Mix the cornstarch and carob powder in a cup with soy milk.
Then add to the hot liquid and stir quickly with a whisk.
When the muffins are done and have cooled slightly, remove them from the pan and coat them with the glaze. It is best to dip the muffins upside down into the carob mixture.

Tip

Very ripe bananas are crucial for natural sweetness. Do not stir for too long, otherwise the cupcakes will become dense. Carob is the ideal substitute for cocoa, only lower in fat. However, cocoa can also be used instead of carob.

These delicious mini raspberry cakes are also worth trying. They are sweetened with apple sauce and date flour.

Interesting to know

Fat usually adds flavor and moisture. However, in many vegan recipes, fat can be replaced with fruit-based ingredients such as banana, applesauce, or pumpkin puree. These ingredients naturally contain water, fiber, and natural sugars, which bind moisture during baking and create a pleasant texture.

Simple vegan brownies – a great snack

Andreas — Thu, 10 Apr 2025 15:08:26 +0000

These super moist vegan brownies are an absolute hit. Simply top in taste. Simple vegan brownies are deliciously chocolatey inside and out. Snack and enjoy. They melt in your mouth.

Simple vegan brownies

The brownies are particularly soft and sensationally delicious. The great baking result is achieved with lots of cocoa cream. You can’t eat enough of this delicacy. If you would like to eat more treats like these, just take a look at our sweet dishes and pastries.

Simple vegan brownies

Simple vegan brownies with a delicious chocolatey taste. A sensational delicacy that doesn't just taste good at Christmas time.

Course cake, Sweet dish

Keyword Applesauce, Baking powder, cacao, christmas pastries, Date flour, oil-free, simple, Soy drink, Vegan, Whole spelt flour

Prep Time 30

Cook Time 30

Total Time 1

Servings 2 person

Ingredients

Cake dough

250 g whole spelt flour
10 g baking powder
10 g lupin flour
4 tsp sparkling water
100 g applesauce
80 g date flour
120 ml soy drink

Filling

15 g cacao
15 g date flour
150 ml soy drink
1 tbsp soy drink extra
15 g starch flour

Glaze

4 Dates Deglet Nour
100 ml water
50 ml soy drink
10 g cacao
5 g starch flour

Instructions

Cake dough

Place the dry ingredients in a bowl and mix together. Mix the lupin flour with the sparkling water in an extra cup beforehand.
Add the apple sauce and the remaining ingredients and stir everything together.

Filling

For the filling, make a pudding from the ingredients. Bring the cocoa and soy drink to the boil in a pan and stir well. Mix the cornflour with 1 tbsp of soy drink in a cup and then add to the hot liquid and bring to the boil.
Leave the pudding to cool slightly. Add half of the mixture to the batter and stir in.
Then line a rectangular tin with baking paper, fill it with half of the dough and smooth it out.
Pour the remaining half of the pudding onto this half of the dough and smooth it out.
Then add the remaining half of the dough on top. Lightly prick the dough several times all over with a fork.
Bake in a preheated oven at 180 degrees Celsius top and bottom heat for 20 – 30 minutes.
In the meantime, make the glaze for the brownies.

Glaze

Cut the dates into small pieces and simmer with water for approx. 5 minutes until soft and creamy.
Add the soy drink to the liquid and simmer briefly.
Then pass through a sieve.
Stir the cocoa into the liquid with a whisk.
Stir the cornflour with a little soy drink in a separate cup until smooth.
Add to the hot liquid and bring to the boil until it thickens
When the mixture has cooled slightly, spread it over the finished cake and smooth it out.

Finishing

Once the cake is baked, cover with the icing. Leave to cool slightly and then remove the cake from the tin with the baking paper.
Then cut into small pieces and leave to cool completely.

Tip

When the cake is finished baking, remove it from the tin with the baking paper, turn it out onto another sheet of baking paper, peel off the baking paper and place it back on top. Then turn out again and put back into the tin. This makes it easier to cut the cake into small pieces later, as it no longer sticks to the bottom.

Interesting to know

Simple vegan Brownies are a classic pastry that came to us from America. They are now very popular in Germany.

I like to use whole dried and pitted dates for the cocoa icing as they give a better shine than date flour. Date flour is made from dried dates that have been finely ground into flour.

Ciabatta bread – crispy and soft

Andreas — Thu, 27 Mar 2025 16:43:03 +0000

This delicious ciabatta bread is a delicacy. Extremely light in consistency. It goes wonderfully with a spread or fried tofu with salad. Just as you like it. For anyone who would like to bake even more types of bread, here is my link to various breads.

Ciabatta bread

The bread for all occasions. It is simply ideal as a side dish with stews or as a snack. Topped with various ingredients, the bread tastes great as a hearty dinner.

Ciabatta bread

Ciabatta bread is a particularly tasty and full-bodied bread that melts in the mouth.

Course bread

Keyword Baking powder, dry yeast, herbs, red bell pepper, Soy sauce, Spelt flour, water, Whole spelt flour

Prep Time 2 30

Cook Time 18

Total Time 2 48

Servings 2 person

Ingredients

150 g whole spelt flour
150 g spelt flour type 1050
9 g dry yeast
3 g baking powder
3 g salt
1 tsp soy sauce
1 tsp Herbs of Provence
1 pinch each of sweet paprika powder and chili powder
250 ml water

Instructions

Make a soft and fluffy yeast dough from all the ingredients.
Cover and leave to rise for approx. 2 hours. Stir briefly after 30 minutes.
Then slide onto a floured surface.
Use a pastry card to loosely fold the dough 2 – 3 times. Then shape into a slightly elongated shape.
Place on a baking tray lined with baking paper and leave to rise again for approx. 20 minutes.
Preheat the oven to 220 degrees Celsius top/bottom heat.
Insert the baking tray and place a cup of hot water on top.
Bake the bread for 15 minutes. Then let the steam escape and remove the cup with the hot water. Then finish baking for another 2 minutes at 200 degrees.

Notes

Tip

Bake the bread with olives or dried tomatoes in the dough. You can also make smaller loaves from the dough. This way you can always take them with you.

Interesting to know

What makes a good ciabatta? It should be crispy on the outside and soft and fluffy on the inside. The bread is prepared with plenty of water, which gives it its typical characteristics. In contrast to conventional wheat flour, wholemeal spelt flour is generally more crumbly. However, the mixture with spelt flour type 1050 makes it looser.

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.

Rhubarb tartlets – quick and delicious

Andreas — Thu, 23 May 2024 15:36:01 +0000

These rhubarb tartlets are a quick variation on delicious rhubarb tarts. Super juicy and slightly tart, depending on when the rhubarb is harvested. The later the harvest, the more tart the rhubarb.

Rhubarb tartlets

Simply pick up and enjoy. Super tasty rhubarb biscuits that you can quickly take with you when you’re out and about.

Rhubarb tartlets

Delicious rhubarb tartlets that are quick to bake. They simply taste heavenly.

Course small pastries

Keyword Baking powder, cinnamon, Date flour, rhubarb, Soy drink, soy jogurt, Vegan, Whole spelt flour

Prep Time 1 25

Cook Time 25

Total Time 1 50

Servings 4 person

Ingredients

400 g peeled and finely chopped rhubarb
100 g date flour
300 g whole spelt flour
40 g starch flour
20 g baking powder
150 g soy yogurt
250 ml soy drink
1 tsp cinnamon

Instructions

Steep the peeled and chopped rhubarb with 50 g of date sweetener for 1 hour.
Then mix with 1 teaspoon of cinnamon and 10 g of cornflour.
Mix the flour with the remaining cornflour and baking powder. Add 50 g date flour. Make a batter with the soy yogurt and soy drink.
Preheat the oven to 180 degrees Celsius top/bottom heat.
Place small round mounds of dough on a baking tray lined with baking paper and flatten them slightly with a slight hollow inside. Pour the rhubarb mixture into this hollow.
Bake the rhubarb tarts in the oven for 25 minutes.

Tip

Bake the rhubarb on yeast dough as a sheet cake. Then cut into small pieces.

Interesting to know

Rhubarb is only available at certain times from the end of March to June. It should only be harvested until June 24. After that it becomes extremely sour.

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.

Aniseed plait – the sweet taste

Andreas — Sat, 09 Mar 2024 18:42:51 +0000

The aniseed plait is reminiscent of Christmas. The two spices in the recipe are enough to create an unforgettable experience with this pastry. A delicious treat is quickly conjured up from a yeast dough. The plait can be braided with 2 or 3 strands. Just as you like it.

Aniseed plait

Sometimes you just need a slightly sweet, subtle taste. This yeast pastry delivers on all counts. It simply scores with the outstanding taste of aniseed and is a variation on the traditional yeast plait, in which aniseed is used as a spice.

Aniseed plait – the sweet taste

A simple yet incomparably delicious aniseed plait that can be eaten on its own or with a sweet spread.

Course yeast pastry

Keyword aniseed, Apple, Baking powder, cardamom, Date flour, Dinkelvollkornmehl, dry yeast, Soy curd, Soy drink

Prep Time 1 30

Cook Time 45

Total Time 2 15

Servings 4 person

Ingredients

500 g whole spelt flour
7 g dry yeast
150 g soy curd
250 g soy drink
1 pinch of cardamom
10 g aniseed
80 g date flour
2 tsp baking powder
1 apple, 120 g

Instructions

Mix the flour with the dry yeast, baking powder and date flour.
Wash, cut and core the apple. Mix in a blender with the soy drink.
Mix the dry ingredients with the soy quark and the liquid.
Cover and leave to rise for approx. 1 – 2 hours.
Place the dough on a floured surface and knead briefly.
Carefully work the aniseed spice into the dough. Then shape into an oblong shape and cut off 2 – 3 pieces. Shape these into a plait. Place the aniseed plait on a baking tray lined with baking paper and leave to rise again for approx. 20 – 30 minutes.
Preheat the oven to 180 degrees Celsius top/bottom heat.
Brush the plait with soy drink and bake in the oven for approx. 45 minutes.

Tip

If you like, you can sprinkle poppy seeds on top of the aniseed plait. Or you can add a few raisins.

Interesting to know

Aniseed is a sweet spice that is particularly popular at Christmas time. It has a spicy taste and an intense aroma that gives a yeast plait a special touch.

Chocolate croissants – good for biting into

Andreas — Fri, 02 Feb 2024 17:29:30 +0000

There’s something about a chocolate croissants. The cacao flavor is simply indescribably delicious. The cacao nibs give the croissant a crunchy variation. This means you can take them anywhere and enjoy them anytime and anywhere.

Chocolate croissants

These special croissants impress with their simplicity. They are quickly rolled out and shaped into crescents. They are easy to hold, so you just have to bite into them.

Chocolate croissants

Chocolate croissants with crunchy cacao nibs. Simple croissants that you can take with you wherever you go.

Course small pastries

Keyword Apple, Baking powder, cacao nibs, Date flour, dry yeast, Soy drink, starch flour, Whole spelt flour

Prep Time 1 30

Cook Time 15

Total Time 1 45

Servings 3 person

Ingredients

300 g whole spelt flour
20 g starch flour
1 apple
5 g dry yeast
2 g baking powder
100 g date flour
100 ml soy drink
200 ml water
Juice of one lemon
2 tbsp extra soy drink
1 tsp extra date flour
20 g cacao nibs

Instructions

Wash, peel and core the apple. Then cut into small pieces. Cook in a pan with the water until soft. Then puree.
Mix the flour, cornflour, date flour and dry yeast.
Add the baking powder and sprinkle with the lemon juice.
Then add the apple puree and soy drink.
Knead everything into a homogeneous dough. Then cover and leave to rise for approx. 1 hour.
Slide the risen dough onto a floured surface.
Gently work the cacao nibs into the batter.
Using a rolling pin, lightly roll out the dough into a square. Cut squares approximately 15 x 15 cm in size. Cut these in half again to make two triangles.
Gently roll up each triangle from the long side to the tip. Shape the pastry into a crescent. Place on a baking tray lined with baking paper with the point facing upwards. Leave to rise for another 15 minutes.
Bring 2 tablespoons of soy drink with 1 teaspoon of date flour to the boil in a pan.
Spread the chocolate croissants with it.
Bake in a preheated oven at 170 degrees Celsius fan oven or hot air for 15 minutes.
When they are baked, brush lightly with the soy drink again.

Tips

To make it quicker, you can of course also buy ready-made apple puree. Then use approx. 120 g of it. You can also fill the croissants with homemade chocolate cream and then roll them up.

Interesting to know

Cacao nibs are small pieces of cocoa beans. Cacao nibs have a strong, slightly bitter taste and a crunchy texture.