cocoa powder – Wholefoodspace

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.

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.

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.

Small orange cookies – juicy and delicious

Andreas — Sun, 31 Mar 2024 14:40:39 +0000

Juicy on the inside, beautifully chocolaty on the outside. The small orange cookies are simply ideal for a quick snack and tastes absolutely fantastic. You simply want to eat more and more of these balls.

Small orange cookies

The cookies are also perfect for the Christmas season. A few or even many of them can be beautifully decorated on a plate with my other delicious desserts.

Small orange cookies

Small orange cookies that taste really delicious and soft. Enchanted by the fruit of the orange, this snack is simply delicious.

Course small pastries

Keyword Banana, cinnamon, cocoa powder, Date flour, ginger, lupin flour, orange, Soy drink, Soy yogurt, Vegan, Whole spelt flour

Prep Time 30

Cook Time 30

Total Time 1

Servings 3 person

Ingredients

1 banana, approx. 80 g
100 ml soy drink
250 g whole spelt flour
80 g date flour
20 g baking powder
1 tbsp psyllium husks
1 tsp cinnamon
1 g ground ginger
150 g soy yogurt
1 tbsp lupin flour
2 tbsp sparkling water
1 orange

Glaze

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

Instructions

Peel the banana and cut into small pieces. Blend together with the soy drink.
Mix all the dry ingredients in a bowl, except for the lupin flour.
Mix the lupin flour with sparkling water in a cup. Then add to the dry ingredients.
Top up with banana liquid and stir.
Peel and fillet the orange. Collect the orange juice and add to the batter.
Cut the orange pieces into very small pieces and fold into the batter.
Preheat the oven to 180 degrees Celsius top/bottom heat.
Using 2 tablespoons, scoop out small amounts of dough and heap onto a baking tray lined with baking paper.
Bake the orange cookies for 30 minutes.

Glaze

In the meantime, make the glaze. To do this, mix the soy drink with the date flour and cocoa and bring to the boil.
In a separate cup, mix the cornflour with 2 – 3 tablespoons of soy drink until smooth. Then add to the hot liquid and stir in with a whisk. Bring to the boil again until a thick pudding is formed. Leave to cool for approx. 30 minutes. Stir again and again.

Finishing

When the orange cookies are ready, remove from the oven and brush with the glaze. Leave to cool well.

Notes

without glaze

Tip

Refine the pastry with some grated chestnuts and a hint of nutmeg. An ideal flavor carrier for the winter season.

Interesting to know

Oranges are rich in vitamin C, which is important for the immune system. They consist mainly of water, which helps to keep the body hydrated.