Soy yogurt – 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.

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.

Chestnut stollen – alternative type

Andreas — Sun, 03 Mar 2024 16:59:35 +0000

Autumn and winter are also the time for chestnuts. Chestnuts taste really good. They are an indispensable substitute for nuts. Chestnut stollen is juicy and tastes incomparably good.

Chestnut stollen

This chestnut stollen is a great alternative to a normal stollen. Using simple ingredients, you can quickly conjure up a pastry that you can take with you wherever you go. Whether for work or school or as a snack between meals.

Chestnut stollen

Chestnut stollen as an alternative to normal stollen. The chestnuts replace nuts and are particularly juicy.

Course cake

Keyword chestnuts, cinnamon, Date flour, fresh yeast, Soy drink, Soy yogurt, spelt semolina, Spices, starch flour, Vegan, Whole spelt flour

Prep Time 2 20

Cook Time 40

Total Time 3

Servings 4 person

Ingredients

350 g whole spelt flour
30 g starch flour
30 g fresh yeast
100 g date flour
30 g spelt semolina
200 g soy drink
120 g soy yogurt
200 g chopped cooked chestnuts
2 tsp cinnamon
0,5 tsp each ginger powder, clove powder, cardamom powder
1 pinch of ground coriander
Juice of one orange or lemon

Instructions

Cook the spelt semolina with the soy drink to make a semolina porridge.
Mix together the flour, cornflour, date flour and spices.
Dissolve the fresh yeast in 2 tablespoons of lukewarm soy drink in a cup. Add to the dry ingredients. Add the soy yoghurt and the juice of an orange or lemon. Knead everything well until a homogeneous dough is formed.
Cover and leave to rise in a warm place for 1 hour. Then knead again and leave to rise for another 30 minutes.
Slide the dough onto a floured surface.
Chop the cooked chestnuts and carefully work them into the dough.
Then shape into a stollen form. Place on a baking tray lined with baking paper and leave to rise again, covered, for approx. 20 minutes.
Preheat the oven to 200 degrees Celsius top/bottom heat.
Brush the stollen with lukewarm soy drink and bake in the oven for approx. 35 – 40 minutes. Brush with soy drink every 10 minutes.
After 20 minutes, turn the oven down to 170 degrees Celsius and finish baking the stollen.
After baking, brush again with soy drink and leave to cool.

Notes

Tips

If you like, add a few raisins to the dough. You can also use dates instead of date flour. Simply puree 12 Deglet Nour dates with 150 ml water in a blender.

Interesting to know

To get a stollen shape, roll out one half of the dough a little thinner, fold the thicker end of the dough in half onto the thinner side and then shape it into a slightly elongated shape.

Cake with carob topping – simply great

Andreas — Sun, 28 Jan 2024 15:58:41 +0000

Carob, also known as carob or carob tree, is a plant native to Mediterranean regions. It is often used for its fruits and seeds, which have a variety of uses. Carob powder is often used as a substitute for cocoa because it has a sweet, chocolate-like flavor but is naturally low in caffeine and fat. It is used in baked goods, candies and beverages. In my cake with carob, the topping is flavored with carob for an incomparably delicious treat.

Cake with carob topping

A cake in a class of its own. Carob gives the cake that little bit extra. It has a sweet, malty taste and is a good alternative to cocoa.

Cake with carob topping

Cake with carob topping tastes tremendously delicious. Simple and quickly baked with a certain flavor.

Course cake

Keyword Carob, Date flour, oil-free, psyllium seed husks, Soy drink, Soy yogurt, Vegan, Whole spelt flour

Prep Time 15

Cook Time 45

Total Time 1

Servings 3 person

Ingredients

250 g whole spelt flour
1/2 sachet of baking powder
80 g date flour
120 g soy yogurt
15 g psyllium seed husks
10 g tapioca starch
200 ml soy drink

For the topping

115 g soy yogurt
10 ml soy drink
10 g carob powder
10 g date flour

Instructions

Put all the dry ingredients for the dough in a bowl and stir briefly.
Mix with soy yogurt and soy drink to make a creamy batter.
Preheat oven to 180 degrees celsius top/bottom heat.
Line a loaf pan with baking paper.
Pour the dough into it.
Mix all ingredients for the topping.
Pour onto the dough and spread gently.
Bake in the oven for about 45 minutes.

Tip

Carob has a unique taste and harmonizes well with other flavours, such as vanilla, cinnamon or similar. Simply experiment with different spices.

Interesting to know

Cake with carob tastes tremendously delicious. Simple and quickly baked with a certain flavor.

Vegan potato gingerbread – a great treat

Andreas — Sun, 03 Dec 2023 15:20:02 +0000

Vegan potato gingerbread refined with chestnuts and baked without flour. Created entirely vegan. The potatoes give these gingerbreads a moist texture. They taste good with or without glaze.

Vegan potato gingerbread

Gingerbread that can be baked quickly and without many ingredients. Nuts are replaced with chestnuts, which gives them a special flavor. Flour is not used so that they remain nice and moist. Mini gingerbread cookies can also be baked as a variation. You are also welcome to try my recipe for vegan gingerbread with aquafaba.

Vegan potato gingerbread

Vegan potato gingerbread are particularly moist thanks to the potatoes. Combined with delicate flavors, they are irresistibly good.

Course cookies, small pastries

Keyword Baking powder, chestnuts, Date flour, millet flakes, Potatoes, Soy yogurt, Spices

Prep Time 30

Cook Time 35

Total Time 1 5

Servings 2 person

Ingredients

30 g millet flakes
120 g cold boiled potatoes
200 g cooked chestnuts
20 g potato starch
3 g baking powder
5 g gingerbread spice
50 g date flour
100 g soy yogurt
50 ml almond or soy drink
Top loading as needed

Chocolate glaze

4 dates Deglet Nour
100 ml water
50 ml almond or soy drink
10 g cocoa powder
5 g starch flour

Instructions

Boil the potatoes, peel, rinse and then leave to cool slightly.
Lightly mix the millet flakes and the slightly chopped cooked chestnuts in a blender.
Add all the dry ingredients to a bowl with the mixed millet flakes and chestnuts and stir through.
Then add the remaining ingredients and mix well with the mashed potatoes.
Preheat the oven to 200 degrees Celsius top/bottom heat.
Heap the gingerbread mixture onto the tops and smooth out slightly with a small spoon.
Place the individual gingerbread cookies on a baking tray lined with baking paper.
Bake in the oven for approx. 15 minutes.
Leave to cool and decorate with chocolate icing if you wish.

Making chocolate glaze

Pit the dates and cut into small pieces.
Simmer in a pan with water for about 5 minutes until soft and creamy.
Top up with almond or soy drink and simmer briefly. Then pass through a sieve.
Add the cocoa powder to the liquid.
Mix the cornflour with a little cold vegetable drink in a cup until smooth and then stir quickly into the hot liquid. Bring the mixture to the boil until it thickens.
When the gingerbread is ready, spread with the chocolate glaze and leave to cool.

Notes

Here is the mini version of the potato gingerbread without glaze.

Tip

You can easily make your own gingerbread spice by mixing 2 teaspoons of cinnamon, 0.5 teaspoons of ground cloves, 0.5 teaspoons of ground cardamom and some ground nutmeg. You can change the flavor of the spice to suit your taste.

Interesting to know

Potato gingerbread is a variant of gingerbread, a traditional German Christmas cookie. In contrast to traditional gingerbread, potato gingerbread contains potatoes as one of the main ingredients.

Filled tortillas with tempeh – just wow

Andreas — Thu, 26 Oct 2023 13:31:15 +0000

They look great and taste great too! Filled tortillas with tempeh are so incredibly delicious. They definitely have the potential to become your favorite dish. The tempeh combined with the creamy, spicy soy yogurt is a perfect match, as well as being warmly embraced by the Chinese cabbage and arugula. Everything fits together exactly as it should!

Filled tortillas with tempeh

You can’t get enough of this incredibly tasty dish! My mouth is watering as I write this. Enjoy it alone or in company, morning, lunch or evening. Simply always! Filled tortillas with tempeh is simply synonymous with love.

Filled tortillas with tempeh

Wonderfully filled tortillas with tempeh. Plus lots of vegetables and a delicious soy yogurt sauce. This is simply a dream to eat.

Course main course

Keyword arugula, chinese cabbage, corn flour, red onions, Soy yogurt, Tempeh, Whole spelt flour

Prep Time 25

Cook Time 25

Total Time 50

Servings 1 person

Ingredients

For the tortillas

50 g cornmeal
100 g dinkelvollkornmehl
1 pinch of salt
50 – 80 ml hot water

Für die Füllung

200 g tempeh natural
some paprika powder, curry powder, onion powder and garlic powder
1 tbsp soy sauce
some Chinese cabbage
some arugula
red onion

For the sauce

200 g soy yogurt
2 tsp herb spread as a spice mixture

Instructions

Mix corn flour with salt. Pour the hot water over it and mix everything. Gradually knead in the flour. Knead until a firm, smooth dough is formed.
Then cover the dough and let it rise for 15 minutes.
Form into an elongated roll on a dough mat. Cut 3 pieces from it. Cover each part with cling film and roll out round.
Highly heat an enamel pan. Then turn down the temperature and bake each tortilla over medium heat. When bubbles form, turn the dough. Keep turning once until each tortilla is baked. Be careful not to let them get too dark.
Wet a dish towel and place the tortilla on it. Immediately cover with the wet cloth.
Slice the tempeh and marinate with the soy sauce and spices. Should be in the marinade for at least 1 hour.
Chop the Chinese cabbage, arugula and onion.
Mix the soy yogurt with the spice mixture.
Shape and fill the tortillas one by one with your hands.

Tips

The flatbreads are easy to prepare and use when needed. If you want, you can bake a larger portion and then freeze it. It is best to place a piece of cling film between each flatbread when freezing so that individual tortillas can be defrosted if necessary.

Keep the tortillas covered and wet until ready to use. Then place each flatbread in a small, high bowl and bake together with the tempeh slices in the oven at 200 degrees for about 5 minutes. The tortillas can be filled very well in the bowl so that nothing falls out.

The tortillas can be filled according to your taste. As a variant, try marinated tofu with tomatoes, corn and fresh cucumber cubes.

Interesting to know

Tortillas filled with tempeh are absolutely amazing. Crunchy with tempeh, juicy with soy yogurt with herbs.

Soft burger buns – to bite into

Andreas — Fri, 15 Sep 2023 17:56:42 +0000

The choice of burger bun significantly affects the overall taste and texture of the burger. A freshly baked, fluffy bun can greatly enhance the flavor experience. Homemade buns offer the opportunity to customize ingredients and create fresh, individual burgers. Soft burger buns can therefore always be used as the basis for a variety of burgers with salad and sauce, or just a spread.

Soft burger buns

The best taste of a delicious burger sandwich comes with the texture of the bun. Hearty and soft, good for biting into, that’s how a bun should be.

Soft burger buns

These buns captivate with their texture. Soft burger buns can be used so versatile. Whether round or elongated, whether with burger or even with spread.

Course buns, rolls

Keyword dry yeast, Soy yogurt, water, Whole spelt flour

Prep Time 1 40

Cook Time 20

Total Time 2

Servings 1 person

Ingredients

140 g whole spelt flour
20 g potato flour
3 g dry yeast
2 g salt
100 ml warm water
40 g soy yogurt
black cumin optional

Instructions

Mix flour, salt and dry yeast and potato flour.
Add remaining ingredients.
Stir everything together well.
Cover and let rise for 1 hour. Then knead again lightly.
Divide dough into 3 parts. Shape each part into an oblong shape.
Place on a baking paper and let rise again for about 30 minutes.
Then cut and sprinkle with black cumin.
Cover with an additional mold.
Bake in preheated oven at 200 degrees celsius top/bottom heat for about 20 minutes.

Tip

Round buns are ideal for burgers. For hot dogs or spread, oblong shapes can also be used. If you don’t like black cumin, you can of course leave it out. Or simply sprinkle with sesame seeds.

Interesting to know

For a healthier option, I bake my buns with whole spelt flour.

Vegan yogurt ice cream with mango – fresh

Andreas — Fri, 18 Aug 2023 15:50:31 +0000

The best way to make your own ice cream is to use an ice cream maker. If you don’t have an ice cream maker, you can also put the mixture in a shallow bowl and stir vigorously every 30-60 minutes while it freezes in the freezer. This will help prevent larger ice crystals and achieve a creamy consistency. A vegan yogurt ice cream with mango is really refreshing on hot days. If you find it too cold, you can let it sit for some time until the ice cream mixture softens. Of course, you can also prepare a yogurt ice cream with other fruits.

Vegan yogurt ice cream with mango

It’s just really refreshing on hot days. If it is too cold for you, you can let it stand for a while until the ice cream mixture becomes softer. Of course you can also make yoghurt ice cream with other fruit. My creation this time is vegan yoghurt ice cream with mango, as it tastes particularly refreshing and light in the hot season.

Vegan yogurt ice cream with mango

Vegan yogurt ice cream with mango. Refreshingly light in taste. Whether enjoyed as ice cream or smoothie.

Course dessert

Keyword dates, Fruit, ice cream, Soy yogurt, Vegan, Vegetable yogurt

Prep Time 1 15

Cook Time 5

Total Time 1 20

Servings 2 person

Ingredients

200 g frozen mango pieces
300 g soy yogurt
100 g date paste

Instructions

For the date paste

Simmer pitted dates Deglet Nour with water and a little lemon juice for 15-20 minutes. Then puree.
Allow to cool.

For the ice cream

Place yogurt in a fine mesh strainer and drain until a creamy substance is present. This may take some time.
Place all ingredients in a high-powered blender and puree.
Pour the mixture into a freezer container and place in the freezer for about 1 – 3 hours.
Stir with a fork every 30 – 60 minutes. Depending on what consistency you want, leave in the freezer.
For a smoothie, let the ice cream mixture thaw for 1 hour and blend again.

Notes

Mango-Joghurt-Smoothie

Tip

Yogurt ice cream can be quickly made into a light smoothie. Then enjoy it ice cold. Simply allow the ice cream to thaw. Vegan yogurt ice cream with mango enjoyed as a smoothie tastes refreshingly light.

Interesting to know

Enjoy ice-cold pleasure pure. A smoothie before sports gives quick energy.

Cake with cacao topping – tender temptation

Andreas — Wed, 16 Aug 2023 16:17:29 +0000

A delicious cake with cocoa topping is an irresistible treat that offers the perfect combination of chocolate flavor and tender cake batter. Enhanced with cacao nibs in the batter and creamy topping on top, it’s worth every temptation. Just try it out and indulge yourself.

Cake with cacao topping

Cocoa is a main ingredient of chocolate. Dark chocolate with a high cocoa content is recommended because of these health-promoting properties. Overall, cocoa has a long history as a stimulant and is therefore always found as a refinement in various baked goods.

Cake with cacao topping

Cake with cacao topping. The classic in a different form.

Course cake

Keyword cacao, cacao nibs, Date flour, psyllium seed husks, Soy drink, Soy yogurt, Whole spelt flour

Prep Time 15

Cook Time 45

Total Time 1

Servings 3 person

Ingredients

250 g whole spelt flour
1/2 sachet of baking powder
80 g date flour
120 g soy yogurt
15 g psyllium seed husks
15 g cacao nibs
10 g tapioca starch
200 ml soy drink

For the topping

115 g soy yogurt
20 ml soy drink
15 g cacao powder
10 g date flour

Instructions

Mix all dry ingredients in a bowl.
Add the remaining ingredients and mix until smooth.
Preheat oven to 180 degrees celsius top/bottom heat.
Line a loaf pan with baking paper.
Pour in the dough.
Mix the ingredients for the topping in a bowl.
Carefully spread on the dough.
Bake in the oven for about 45 minutes.

Tip

Bake the cake with cacao and the topping in a muffin tin. Tastes particularly fine and delicious. In addition, the individual muffins can be wonderfully frozen, should something remain.

Interesting to know

Cacao is a natural raw material obtained from the seeds of the cacao plant.

Making soy curd – simply prepared

Andreas — Sun, 06 Aug 2023 14:48:48 +0000

Making soy curd is not that difficult. Either you take a purchased soy yogurt or you prepare yourself a soy yogurt and let this run through a fine-mesh sieve overnight. Then you have the best result. If it should go faster, then at least a few hours in the refrigerator from sieve. In this way, you always have a soy curd at hand.

Making soy curd

Making soy curd is just great. With it, you can make an incredible amount or just eat it as it is. No matter what you ultimately want to use it for, it tastes outstanding. Whether as a dip with fresh herbs or to refine cakes and desserts, it is always perfect.

Making soy curd

Making soy curd is uncomplicated and quick. With ready-made soy yogurt, you can always create a soy curd.

Course dessert

Keyword Soy curd, Soy drink, Soy yogurt, Vegan

Prep Time 12 4

Total Time 12 4

Servings 1 person

Ingredients

1 l soy yogurt

Instructions

Drain the soy yogurt overnight, but at least 12 hours in a fine mesh strainer.
Alternatively, you can also use a straining cloth.

Tip

Enjoy the curd with fruity fruit. Sweet and delicious. Ideal as a dessert.

Interesting to know

Soy curd is the alternative flavor to soy yogurt. Creamy and intense texture.