juicy – Wholefoodspace

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.

Yeast quark pockets with pears – so juicy

Andreas — Sat, 17 Jun 2023 17:29:03 +0000

Yeast pastry with a vegan curd on top and topped with pears. A fruity dream that always tastes good. These yeast quark pastries are an absolute favorite for me. Soft, juicy and the taste of pears makes this pastry irresistible.

Yeast quark pockets with pears

Just when the pears are really ripe and juicy, then it’s time to either eat them or bake something delicious with them. These quartaschen offer themselves there virtually. Fruity, juicy and with a quark mass that goes really well with it.

Yeast quark pockets with pears

These extremely juicy and fruity quark pockets are very special. With pears on a vegan quark mass baked in the oven. An absolute must are these yeast quark pockets.

Course trifle

Keyword Date flour, dates, delicious, juicy, Pears, simple, Soy curd, Soy drink, Whole spelt flour, Yeast

Prep Time 1 35

Cook Time 25

Total Time 2

Servings 4 person

Ingredients

For the dough

350 g whole spelt flour
80 g date flour
7 g dry yeast
100 g soy curd
250 ml soy drink

For the topping

5 dates deglet nour
100 ml water
250 ml soy drink
half a vanilla pod
30 g starch flour
250 g soy curd
1 tsp locust bean gum
2-3 pears

Instructions

Mix all ingredients for the dough together and knead.
Then leave to rise, covered, for 1 hour.
Cut dates into small pieces and boil with water until soft.
Add a little of the soy drink and mix everything together.
Bring vanilla pulp and scraped vanilla bean to a boil along with the rest of the soy drink.
Mix the starch with a little cold water.
Add to the hot liquid and cook until pudding-like.
Remove the vanilla bean again.
Then stir in the quark and carob bean gum.
Cut small balls from the yeast dough and roll each into a round circle.
Place on a baking sheet lined with parchment paper.
Let dough rise again for about 15 minutes.
In the center, put the curd mixture and leave the edge free.
Spread the chopped pears on the curd mixture.
Preheat the oven to 180 degrees celsius top/bottom heat and bake the quark pockets for 25 minutes.

Notes

Quark pastry once with oranges and once with pears

Tip

Not only with pears taste these yeast quark pockets. Other fruits like oranges or tangerines are also very tasty.

Interesting to know

Own production is better than purchased products.

Rice casserole with cherries – differently

Andreas — Wed, 14 Jun 2023 15:31:06 +0000

Everyone knows rice pudding with cottage cheese and fruit. It should be light and airy. Satisfying and good. My rice casserole baked differently, enriched with cocoa and cherries. This gives it a special taste. The sweetness by cherries or even a certain acidity, if you use sour cherries, fits perfectly.

Rice casserole with cherries

Extremely tasty and yet different taste. Unusual is this cocoa in the casserole. But this harmonizes wonderfully with the cherries. Who prefers a sour note takes sour cherries and who loves it sweeter normal sweet cherries. It does not matter whether they are used fresh or frozen. The frozen cherries must of course be very drained, so that the dough is not extremely soggy.

Rice casserole with cherries

A rice casserole of a different kind. Not light but dark, not with pears but with cherries or sour cherries. Not with vanilla, but with cocoa. A rice casserole that tastes and is juicy.

Course dessert, main course

Keyword Almond drink, Apple, basmati wholemeal rice, Cherries, Cocoa, juicy, oil-free, Potato flour, Soy curd, starch flour, Vegetable drink, Vegetable yogurt, without margarine

Prep Time 1

Cook Time 1

Total Time 2

Servings 2 person

Ingredients

For the rice porridge

200 g basmati whole grain rice
600 ml water
350 ml soy drink
50 g date flour
1 apple
7 g cocoa
0,5 tsp cinnamon

For the casserole

200 g soy curd
1 squeeze lemon
200 g frozen sour cherries or sweet cherries
30 g potato flour
2 tsp locust bean gum, approx. 5 g
3 g baking powder

Instructions

Peel, core and chop the apple.
Bring rice to a boil with water and the apple and date flour.
After 20 minutes, top up with soy drink and simmer for another 15 minutes.
Stir in cocoa and cinnamon.
Defrost the cherries and drain well.
In a bowl, mix the slightly cooled rice porridge with soy curd and the remaining ingredients for the casserole.
Finally, fold in the cherries.
Line a baking dish with baking paper.
Spread the rice mixture on top and smooth it out.
Bake the casserole in the preheated oven at 180 degrees celsius top/bottom heat for 60 minutes.
Bake uncovered for the first 30 minutes, then cover with baking paper and finish baking for another 30 minutes.

Notes

Tip

If you like the casserole even fluffier, you can fold in the beaten egg whites of chickpeas before baking.

Interesting to know

A small snack in between is always included.

Vegan doughnuts – irresistible pleasure

Andreas — Sun, 07 May 2023 12:04:09 +0000

Made with whole spelt flour with a chocolatey tasting filling, these doughnuts are a hit. Vegan doughnuts are easy to bake yourself. Chocolate pudding or even vanilla pudding can be used for the filling. Or a homemade jam.

Vegan doughnuts

These doughnuts are simply a dream. Ideal when the carnival comes, but you can actually eat this delicacy all year round. The filling is made with a chocolate pudding. But I can also well imagine a vanilla pudding in it. Both creations are indescribably delicious and juicy in it.

Chocolate doughnuts from the oven

Vegan doughnuts are so delicious. Just out of the oven and oil-free to boot. The filling consists of a chocolate pudding. The taste is reminiscent of a juicy chocolate croissant. The chocolate doughnuts are ideal for on the go. When the hunger for something sweet comes, then just enjoy.

Course trifle

Keyword bake it yourself, Cocoa, delicious, juicy, oil-free, plant drink, Vegan, Whole foods, Whole spelt flour, Yeast

Prep Time 1 30

Cook Time 20

Total Time 1 50

Servings 3 person

Ingredients

For the doughnuts

300 g whole spelt flour
5 g dry yeast
80 g date flour
30 g starch flour
1 apple, approx. 80 g
250 ml almond drink or other vegetable drink
2 tsp date flour
1 tsp cinnamon

For the chocolate pudding

250 ml almond drink or other vegetable drink
15 g cocoa
30 g date flour
20 g starch flour

Instructions

For the doughnuts

Wash, peel, cut and core the apple.
Cut into smaller pieces.
Puree the almond drink together with the apple in a blender.
Mix dry ingredients together.
Add liquid to dry ingredients.
Knead everything lightly.
Let the yeast dough rise covered for about 1 hour.
Then knead again on a floured surface.
Shape into an oblong shape and cut small portions from it.
Shape each of these portions into rounds with floured hands.
Let the dough rest again for 20 minutes.
With floured hands, fill each dough piece with about 1 tablespoon of chocolate pudding in the center and gently fold up the edges.
Line an ovenproof glass baking dish with lid with baking paper.
Roll each dough piece in a mixture of date flour and cinnamon and place in the glass baking dish with the cap facing down.
Bake covered in preheated oven at 200 degrees celsius top/bottom heat for 20 minutes.

For the chocolate pudding

Heat almond drink and date flour in a saucepan.
Stir in cocoa.
Mix starch with a little almond drink and then pour into the hot liquid.
Mix everything well with a whisk and bring to a boil.
Simmer until a thick paste is formed.
Let this cool down afterwards.

Notes

Tip

Bake doughnuts without filling. This allows them to be filled fresh.

Interesting to know

Vegan can be so delicious.

Plum cake – small but nice

Andreas — Sun, 07 May 2023 11:55:41 +0000

Who doesn’t love this moist, cinnamon tasting deliciousness of a plum cake. This vegan plum cake is especially moist and delicious. You can bake it as a large cake in a baking pan or as small individual round cake pieces. The plum cake is made entirely without oil. The topping is a glaze made of plum jelly. This makes it especially moist and delicious. For the dough, whole spelt flour is used. This makes the dough firmer, but here is still the whole grain contained.

Plum cake

I love them, these little cakes topped with plums and a glaze. As a small version to the big cake, they are a real finger food. You can take them everywhere. Whether for leisure or as a small snack at work.

Plum cake

I prefer the smaller version of my plum cake as here in the picture, because you can freeze the cake better. The small plum cake you can quickly take out of the freezer if necessary and bake up briefly.

Course trifle

Keyword bake yourself, Date flour, Fruit, juicy, oil-free, Plums, Vegan, Whole spelt flour, without sugar

Prep Time 1 30

Cook Time 30

Total Time 2

Servings 3 person

Ingredients

50 g millet
250 ml water
1 apple
80 g date flour
350 g whole spelt flour
1 sachet baking powder
50 g tapioca starch
2-3 tsp locust bean gum = approx. 6 g
2-3 tsp cinnamon
250 g soy yogurt
1 half lemon
600 g plums

For the glaze

250 g plums
500 ml water
1 tbsp date flour = approx. 15 g
1 tsp cinnamon
2 sachets agar agar

Instructions

Wash the millet.
Wash, core and chop the apple.
Put the apple and millet in a pot with 250 ml of water and simmer for 20 minutes.
Then pour into a blender. If water is still needed, add a little.
Add the date flour to the blender as well.
Blend everything until creamy.
In a bowl, mix the whole spelt flour with the baking powder.
Add tapioca starch, locust bean gum and cinnamon.
Add the soy yogurt and the juice of half a lemon to the dry ingredients.
Stir everything in well.
Chill the dough covered for 1 hour. Either in the refrigerator or in the cellar.

Covering

In the meantime, prepare the plums. To do this, wash the plums, pit them and cut them into small oblong pieces. You will need about 600 g of plums for the topping. Depending on how thick you want to cover the plum cake.

For the cake

Remove small portions of the dough with well-floured hands.
Flatten slightly and place on a baking sheet with baking paper.
Spread the finely chopped plums on the dough.
Bake in preheated oven at 180 degrees celsius top/bottom heat for 30 minutes.
If you want to bake a whole plum cake, take a round baking pan and line it with baking paper. Then spread the dough on it with floured hands. Cover with the plums.

Glaze

For the glaze, wash, stone and chop 250 g of plums.
Place in a pot with 500 ml of water.
Add 1 tablespoon of date flour and 1 teaspoon of cinnamon.
Simmer everything together for about 10 to 15 minutes, until the plums are soft.
Then strain the plums.
Whisk the broth with 2 sachets of agar agar and simmer in the pot for 2 – 5 minutes.
Cool slightly until a light jelly-like substance is formed.
Spoon the plum jelly over the finished and cooled plum cake or plum gingerbread and spread.
Then allow to cool.

Tips

The dough is very soft. Therefore, another approx. 50 g whole spelt flour is needed to form the individual small dough pieces. If you don’t want the icing to be so firm, take only 1 sachet of agar agar.

Interesting to know

I use whole spelt flour because it contains the whole grain with all the minerals. Date flour is excellent for sweetening.

Eggplant curry – quick and delicious

Andreas — Sun, 07 May 2023 11:53:51 +0000

Who does not know this? Hungry and craving for something hearty with a hint of exoticism? Then this eggplant stew is just the thing.

Eggplant curry

A stew that can not be better. Spicy herbs with lots of vegetables and rice. All in one. Flavored with fine spices that also have something exotic.

Eggplant curry

Eggplant curry – a quick simple meal with a hint of curry flavor and various vegetables. Enjoyed as a quick option with rice or boiled potatoes. Refined with 1 can of beans.

Course main course

Keyword basmati wholemeal rice, Curry, Eggplant, juicy, main course, Potatoes, quick, simple, Spices, Vegetables

Prep Time 25

Cook Time 20

Total Time 45

Servings 1 person

Ingredients

1 eggplant large
1 tomato large or 3 small tomatoes
1 onion
2 stalks of celery
4 stalks of leek onion
2 carrots
50 g celery
1 small parsley root
1 half fennel
30 g leeks
50 g corn fresh
1 tsp rosemary fresh
1 pinch of thyme
1 tsp garam masala
1 tsp soy sauce
1 tsp parsley
1 tsp coriander leaves optional
1 squeeze of lemon juice
1 tsp salt
1 pinch of pepper
1 tsp curry powder
2 tsp spelt flour type 630 for binding
300 ml water

Instructions

Cut everything into small pieces.
Simmer in a pot with the water for about 20 minutes.
To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.
Finally, season to taste and add the lemon juice.

Tips

It goes well with potatoes or rice. The eggplant curry can be supplemented with chickpeas or white beans. Or also cook beluga lentils until soft and stir in at the end. If you like it even faster, you can use frozen vegetables and canned tomatoes.

Interesting to know

A stew with so many ingredients and that should go fast? Yes, it is quick. With time comes the routine of cutting vegetables. Why is it called eggplant curry in my house? Simply because everything is cut into small pieces and cooked together in one pot. There is curry flavor in the Garam Masala spice blend and if you like, just add extra curry.

Lentil bolognese – Italian good

Andreas — Tue, 02 May 2023 19:03:17 +0000

In no time at all this dish is made. With herbs and yeast flakes, it’s a real treat that reminds you of summer in Italy. Lots of sauce and whole spelt pasta as the perfect accompaniment make for a satisfying meal. The Italian way once different.

Lentil bolognese

A popular Italian style meal cooked vegan. Red lentils are the satiating contribution to the whole spelt spagetti. Yeast powder as a topping gives an incomparable taste.

Lentil Bolognese

Vegan lentil bolognese with red lentils and whole spelt spagetti. As a topping yeast flakes. This gives it the cheesy taste. Herbs round off the dish perfectly.

Course main course

Keyword juicy, Lentils, main course, nutritious, saturating, Spices, Vegan

Prep Time 15

Cook Time 20

Total Time 35

Servings 2 person

Ingredients

2 cups of red lentils, approx. 250 g
2-3 cups of water
1 onion
1 slice of celery
2 stalks of celery
3 big carrots
1 bell bell pepper red
3-4 spring onions
1 garlic clove
2-3 tsp tomato paste
1 can of tomato sauce with chunky tomatoes
2 tsp basil dried
2 tsp basil fresh
1 tsp oregano dried
1 tsp oregano fresh
salt to taste
pepper to taste
chili powder to taste
1-2 tbsp yeast powder as topping
300 g spelt wholemeal spagetti
water for cooking the spaghetti

Instructions

Boil spaghetti with water for about 10 minutes until firm to the bite.
Then drain.
Chop the vegetables.
Put in a pot with tomato paste and the tomato sauce.
Top up with water as needed.
Wash the lentils and add them to the vegetables as well.
Simmer the whole thing, lightly covered, for about 20 minutes.
Finally, season with salt, pepper, chili powder and herbs.
Arrange the spaghetti on a plate, top with the lentil bolognese and sprinkle with yeast flakes.

Tips

The Bolognese can also be prepared with yellow lentils. Yellow lentils are a little more pithy in taste. Fresh herbs at the end give the dish a special flavor. And if you like, you can crumble a tofu and add it to the sauce as well.

Interesting to know

Lentil bolognese is one of my favorite meals.

Sweet potato casserole – so healthy

Andreas — Tue, 02 May 2023 18:55:48 +0000

Sweet potatoes are very nutritious. Combined with vegetables it makes the perfect meal. The sweet potato casserole is completely vegan. The sauce made from tofu gives the casserole some spice and juiciness.

Sweet potato casserole

So delicious, so tasty can be a casserole. Sweet tasting sweet potatoes combined with a sauce of tofu and yeast flakes. The whole thing then baked in the oven. Lots of vegetables are underneath the tofu sauce. Enjoy it.

Sweet potato casserole

Vegan sweet potato casserole with lots of vegetables and a sauce of tofu and yeast flakes. The spicy sauce rounds off the taste of the sweet potato perfectly. As a casserole layered with the vegetables, this sweet potato casserole is quick and easy to prepare.

Course main course

Keyword Eggplant, juicy, nutritious, saturating, simply, Soy drink, Spices, sweet potatoes, tofu, Vegan, Vegetables

Prep Time 30

Cook Time 40

Total Time 1 10

Servings 1 person

Ingredients

1 eggplant
1 half zucchini
1 garlic clove
1 onion
4 leek onion stalks
2 tbsp fresh corn
1 red bell pepper
1 green bell pepper
1 half fennel bulb
1 half can tomatoes chunky
1 tsp oregano
salt and pepper to season the vegetables
300 g sweet potatoes
200 g tofu
150 ml soy drink
3 tbsp yeast flakes
100 ml water
2 tsp starch flour, approx. 10 g
1 pinch each salt, pepper, onion powder, garlic powder, turmeric
1 splash soy sauce

Instructions

Wash and chop the vegetables. Cook in water until firm to the bite.
Peel sweet potatoes and cut into thin slices.
Finely puree tofu, soy drink and yeast flakes in a blender.
Pour the mixture into a saucepan. Add 100 ml of water and bring to a boil. To thicken the liquid, mix the starch in a cup of cold water, add to the liquid and bring to the boil.
Season with onion powder, garlic powder, turmeric, salt and pepper, and a splash of soy sauce.
In a baking dish first fill half the can of tomatoes. Season with salt, pepper and oregano.
Spread the thin slices of sweet potato on top of the tomato sauce.
Then add the drained vegetables on top of the sweet potatoes.
Cover the vegetables again with a layer of sweet potatoes.
Finally, cover with the tofu sauce.
Bake in preheated oven at 200 degrees celsius top/bottom heat for about 40 minutes.