Low Fat – 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.

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.

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.

Stuffed pointed peppers – colorful variety

Andreas — Tue, 02 May 2023 19:01:48 +0000

Peppers are now available throughout the year. Those who have their own garden, you can grow it yourself. Stuffed pointed peppers are particularly juicy and tasty. Of course, other types of peppers can also be stuffed. My stuffed pointed peppers this time is with quinoa. But also couscous or rice offers itself as a filling. No matter which filling you choose. It tastes simply always.

Stuffed pointed peppers

Peppers with a tasty filling is absolutely juicy and tasty food. A filling with quinoa is nutritious and quickly made. The sauce makes the whole creation a delicious meal.

Stuffed pointed peppers with quinoa

Stuffed pointed peppers are stuffed with quinoa, replacing an extra side dish to the meal. Lots of vegetables on top topped off with a delicious sauce. A stuffed pointed peppers is super tasty and nutritious. Quick to prepare in the oven.

Course main course

Keyword Low Fat, main course, nutritious, Peppers, Quinoa, simple, Spices, Vegan, Vegetables, wholefoods

Prep Time 20

Cook Time 45

Total Time 1 5

Servings 2 person

Ingredients

For the pointed bell pepper

3 red pointed peppers
3 yellow pointed peppers
250 g quinoa
500 ml water
1 tbsp parsley
1 tsp paprika powder
1 tbsp potato flour
1 pinch of chili powder
salt and pepper to taste

To the vegetable

250 ml water
2 carrots
2 stalks of celery
1 red bell pepper
2 tomatoes
1 onion
1 tbsp parsley
1 tbsp paprika powder noble sweet
1 pinch of chili powder
salt and pepper to taste
2 tsp potato flour

Instructions

Wash and hollow out the peppers.
Simmer quinoa with double the amount of water for 15 minutes. Stir again and again and add water if necessary.
When the quinoa is soft, transfer to a bowl and let cool.
Add bell pepper, salt paprika powder, chili and parsley. Bind with potato flour.
Fill the mixture into the hollowed out pointed peppers. Close the opening with a slice of carrot or bell bell pepper.
Chop the remaining vegetables, put them in a roasting dish with the water and place the pointed peppers on top.
Bake in preheated oven at 200 degrees celsius top/bottom heat for about 30 minutes.
Bind the finished vegetables with potato flour. Season to taste with the spices.
To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil.

Tips

Hollow out pointed peppers is quite easy with a spoon with a long handle.

For more spiciness, add a hot pepper to the sauce when baking in the oven.

Interesting to know

Vegan food can be so versatile.

Oven vegetables – healthy and nutritious

Andreas — Tue, 02 May 2023 19:01:29 +0000

A varied and good tasting dish that does not take much time. Everything is cooked in the oven. Sweet potatoes are more nutritious than regular potatoes and saturate for a long time. Thick white beans are nutritious and should not be missing from any vegan meal. In this oven vegetables is everything in it that tastes.

Oven vegetables

Vegetables cooked in the oven is a simple method and quickly you have a delicious meal. Vegetables you like, potatoes and beans, all in one pot, what more could you want. It’s good, it tastes good and it can be varied. In my recipe, sweet potatoes have been used as the potato base. According to taste and preference, you can also change it. So simple healthy food can be.

Oven vegetables

All prepared in one pot in the oven. Healthy vegetables with nutrient-rich sweet potatoes and beans provide long-lasting satiety. The oven vegetables are prepared quickly without extra effort.

Course main course

Keyword beans, healthy, Low Fat, nutritious, oil-free, saturating, simply, Spices, Stew, sweet potatoes, Vegetables

Prep Time 20

Cook Time 1

Total Time 1 20

Servings 2 person

Ingredients

1 eggplant
1 small zucchini
1 red bell pepper
1 red onion
1 carrot
1 slices cauliflower
1 half a leek stick
6 spring onions
800 g sweet potatoes
2-3 tsp tomato paste
1 tbsp soy sauce
2-3 tbsp starch flour type 630
300 ml water
1-2 each of paprika powder, garlic powder, onion powder, thyme, rosemary and parsley
salt and pepper to taste
1 can thick white beans

Instructions

Cut the carrot into slices.
The remaining vegetables in cubes.
Chop the onion, leek and spring onions.
Put everything together in a large roasting pan.
Distribute spices and herbs, soy sauce, tomato paste as well as starch on the vegetables.
Mix everything properly and pour wate.
Cover with a baking paper.
Bake in preheated oven at 200 degrees celsius top/bottom heat for 1 hour. In between always stir once.
Add the beans only at the end of the cooking time.
If necessary, top up with water. Extra seasoning to taste.

Tips

Vegetables can be chosen according to taste.

The oven vegetables can be wonderfully prepared. In the oven it keeps warm for quite a while.

Interesting to know

Meals should always be whole foods.

Gnocchi – vegan and simply delicious

Andreas — Tue, 02 May 2023 19:00:48 +0000

When I think of gnocchi, I think of Italy. Delicious soft cooked little dumplings that make a wonderful meal with lots of sauce and vegetables. The basic ingredients are potatoes and flour. Spelt semolina and potato flour make the dumplings extra soft. After shaping, they are cooked in gently boiling water until they rise to the surface, indicating that they are ready. This takes only a few minutes. For example, this wonderful vegetable also goes well with it.

Gnocchi

Gnocchi are a type of Italian pasta traditionally made from potatoes. They are small, oval or round dumplings that can be prepared and served similar to pasta. These small vegan potato dumplings are captivating because of their unique shape. The dough is formed into a roll on a floured surface and then cut into small pieces. These pieces are often fluted with a fork to create a textured surface. This allows extra sauce to be forked.

Gnocchi

Indescribably tasty and soft Italian-style gnocchi, but made vegan. What more do you need. They simply belong to a complete meal. They are quickly made and go well with almost any dish. The potato gnocchi are always something special. And if there should ever be something left over, then they can be frozen well. So you always have a portion of gnocchi quickly at hand.

Course Side dish

Keyword delicious, Low Fat, nutritious, oil-free, Potato flour, Potatoes, saturating, Semolina, simple, Spelt flour

Prep Time 20

Cook Time 25

Total Time 45

Servings 2 person

Ingredients

500 g floury potatoes
1 g salt
100 g spelt flour type 630
25 g potato flour
20 g spelt semolina
1 pinch of nutmeg ground
boiling water

Instructions

Peel potatoes and cut in half 1 x.
Boil in water until tender. Alternatively, boil or steam the potatoes unpeeled.
Then immediately press through a potato ricer. Leave to cool a little.
Add salt, flour, potato flour, spelt semolina and nutmeg and mix everything.
Bring water to a boil.
Take one portion of the dough at a time and form 2-3 cm thick rolls on a board with flour.
Cut small pieces from it with a knife.
Press a well into the center with either a fork or the handle of a spoon.
Place the gnocchi in the boiling water, turn down the heat and let them steep gently until they float to the top.
Then remove with a skimmer.

Tips

Gnocchi can be well prepared. To reheat, either steep briefly in hot water or alternatively place on a baking sheet with baking paper and heat in the oven.

Sprinkle gnocchi with yeast flakes and heat in the oven.

Or how about herbs in the potato dough? If you like sage, you can chop it and add it.

Interesting to know

Side dishes for meals can also be varied.