Oat bread with yeast

This oat bread recipe is perfect if you want to bake a healthy and moist loaf. It’s made with simple ingredients like rolled oats, is quick to prepare, and even baking beginners can make it successfully. It’s perfect for breakfast, as a sandwich for work, or for dinner with a tasty spread and cucumbers or salad.

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Oat bread with yeast

Moist yeast-raised oat bread with a fresh, light texture. Perfect as a snack with spreads or various toppings.

Course bread, Side dish

Keyword healthy, nutritious, oat flakes, simple, Spelt flour type 1050, Vegan, Yeast

Prep Time 1 hour hour 50 minutes minutes

Cook Time 50 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 4 person

Ingredients

• 500 g spelt flour, Type 1050
• 10 g salt
• 42 g a cube of fresh yeast
• 300 ml water
• 100 g blended oats into oat flour
• 100 g whole oat grains
• water for cooking the oats

Instructions

• Cook the whole oats in water for 50 minutes until tender, then strain.
• Mix all the dry ingredients.
• First, mix the fresh yeast with a little lukewarm water in a cup, then add it to the dry ingredients and knead everything together with water. Be careful when adding the water, as the cooked oats are quite moist.
• Knead in the cooked oats. The dough should have a good, slightly firm consistency.
• Cover the entire dough and let it rise for 1 hour.
• Then transfer it to a lightly floured surface and knead it again.
• Line a loaf pan with parchment paper and place the loaf in it. Let it rise for another 25 minutes.
• Preheat the oven to 220 degrees Celsius (top and bottom heat). Make a slit in the center of the loaf and bake at 220 degrees for about 20 minutes. Then reduce the temperature to 200 degrees and finish baking. Total baking time: about 50–60 minutes.
• Remove the bread from the oven. The bread is done when you tap the bottom and it sounds hollow. Brush it briefly with cold water.

Tip

Steam helps the dough rise better during baking and creates a crispier crust thanks to the moisture in the oven. The dough should have visibly risen before baking, but it doesn’t necessarily have to double in size.

You can find more ideas for baking different kinds of bread in this section.

Interesting to know

Oats are naturally high in fiber, which helps keep oat bread especially moist and fresh for a long time. Since oats contain very little gluten. Oat bread with yeast often includes additional flour to help the bread rise properly and develop a firm crumb.

Vegetable snails

Savory rolls with a difference. Filling, soft, and aromatic in taste. Chickpeas and vegetables make them special. If you don’t always want to eat pizza or pizza sticks, just try this heavenly alternative. Ideal as a small snack to take with you or to enjoy at a party.

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Vegetable snails

As an alternative to pizza snails these vegetable snails have a savory taste and pure vegetable flavor. Ideal as a snack between meals.

Course snack

Keyword fresh yeast, oil-free, Vegan, Vegetables, Whole spelt flour

Prep Time 1 hour hour 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 3 person

Ingredients

• 250 g spelt flour type 1050
• 10 g fresh yeast
• 120 ml lukewarm water
• 1 jar of chickpeas, approx. 350 g
• 200 g frozen peas
• 100 g frozen corn or from a jar
• 2 tsp locust bean gum
• salt, pepper, cayenne pepper powder, curry powder, turmeric powder, cumin to taste
• water for the vegetables

Instructions

• Prepare the pizza dough and leave it covered to rise for approx. 1 hour.
• Rinse the chickpeas and purée them in a pot with a little water.
• Simmer frozen peas and corn with a little water in a pot for about 10 minutes. Then strain.
• Season both vegetables with salt and pepper. Add curry powder, turmeric powder, and cumin to the chickpea mixture. Add salt, pepper, and cayenne pepper to the pea mixture.
• Thicken each vegetable paste with 1-2 teaspoons of locust bean gum.
• Knead the risen dough briefly on a work surface, then cut it in half.
• Roll out each half with flour. Spread the chickpea paste on the bottom half. Then place the second half of rolled-out dough on top. Spread the pea and corn paste on top.
• Carefully roll up from the side. Then cut into strips approx. 2 cm wide.
• Place on a baking sheet lined with parchment paper and let rise for another 15 minutes.
• Bake in a preheated oven at 200 degrees Celsius (top and bottom heat) for approx. 20 minutes.

Tip

The vegetable snails can of course also be filled with other vegetables. Spinach or carrot fillings also go very well with them. A well-seasoned white bean and cauliflower paste, refined with herbs, tastes absolutely delicious.

Interesting to know

Pizza dough is very versatile. It doesn’t always have to be traditional pizza. Pizza sticks or stuffed pizza are also popular snacks for between meals. The spelt flour type 1050 makes these snacks particularly delicious, but also wholesome, as this flour contains even more fiber from the whole grain. Of course, you can also bake these pastries with regular spelt flour type 630. This will make them even more delicate.

This apple cake with quark contains no oil or refined sugar, yet is wonderfully moist. The natural sweetness of the banana in the batter and the apples on top, combined with simple plant-based ingredients, makes for an aromatic and light pastry. Perfect for anyone who wants to bake consciously without compromising on taste.

Apple cake with quark

A moist cake with fresh apples and a creamy layer of soy quark. A simple recipe that is quick to make and perfect for any coffee table. It is ideal for everyday enjoyment, with coffee, or as a healthier alternative to classic apple pie.

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Apple cake with quark

Moist apple cake with quark topping. A simple recipe with fresh apples—perfect for a quick, fruity cake.

Course cake

Keyword Apple, Banana, Date flour, moisty, oil-free, quick, Soy curd, Vegan, Whole spelt flour

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4 person

Ingredients

• 100 g whole spelt flour
• 150 g spelt flour type 1050
• 20 g corn starch
• 12 g baking powder
• 50 g date flour
• 1 banana
• 1 – 2 large apples
• 250 g sparkling water

Topping

• 220 g soy quark
• 1 large splash of lemon juice
• 1 pinch of turmeric powder
• 3 tsp maple syrup
• 2 tsp lupin flour
• 4 tsp sparkling water
• 1 tsp locust bean gum

Instructions

• Mix all dry ingredients together.
• Peel the banana and mash it with a fork.
• Mix together with the mineral water and dry ingredients to form a smooth dough.
• Preheat the oven to 180 degrees Celsius top and bottom heat.
• Line a cake pan with parchment paper and pour in the batter.
• Wash and peel the apples and cut them into thin slices. Arrange these on top of the cake.
• Bake in the oven at 180 degrees for 20 minutes.
• In the meantime, prepare the quark mixture. To do this, mix all the ingredients together in a bowl. Finally, sprinkle in the locust bean gum and stir in quickly. The mixture thickens very quickly due to the locust bean gum.
• After baking for 20 minutes, remove the cake and spread the quark mixture on top. Then bake for another 20 minutes in the oven at 180 degrees.

Tips

If you use very sweet apples, you usually need less additional sweetener—varieties such as Elstar or Jonagold are particularly well suited for apple pie. Boskop is another variety that is particularly crumbly. It is precisely because of these characteristics that Boskop is one of the classic baking apples. It breaks down easily in cakes, apple strudel, or applesauce and develops an intense aroma.

Interesting to know

Quark is ideal as a cake topping because it develops a creamy, slightly airy consistency when baked. Soy quark is a vegan alternative. You can buy it ready-made or simply make your own soy quark.

To make it yourself, simply cook the fruit until soft and then purée it into a creamy mixture. In just a few minutes, you have a healthy sweetener that will keep in the refrigerator for several days. Better than store-bought date purée.

Date paste

Making your own date paste is very easy and a perfect alternative to refined sugar. With just a few ingredients, you can create a natural sweetener for cakes, desserts, or smoothies. The paste can be made with either Deglet Nour dates or Medjool dates. Medjool dates are slightly softer in consistency than Deglet Nour dates.

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Date paste

Make your own date paste – a natural sugar substitute that is quick and easy to make. The perfect alternative.

Course do it yourself

Keyword dates, easy, simple, Vegan, water

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2 person

Ingredients

• 200 g pitted dates, either Deglet Nour or Medjool dates
• 350 ml water
• 1 tbsp lemon optional

Instructions

• Pit the dates and chop them into small pieces.
• Simmer with the water in a pot for about 10-15 minutes.
• Then purée with a hand blender until smooth. Remove any excess water beforehand and add back as needed to create a mushy consistency.

Syrup

• If you want to make syrup, simmer the date mixture with 1 tablespoon of lemon juice for approx. 30–45 minutes. Add a little water if necessary. Then purée.
• Place a strainer cloth over a bowl and pour the pureed date mixture into the cloth. Then squeeze the cloth as tightly as possible.
• The finished date syrup can be poured into jars and sealed airtight. It will keep in the refrigerator for about 2 weeks.

Tip

Medjool dates are softer and do not necessarily need to be cooked. Simply soak and purée them. If the dates are very dry, they should be soaked in warm water for at least 10–20 minutes. This makes them easier to purée and gives the paste a particularly creamy consistency. Make sure that there is not too much water when puréeing.

You can find even more ideas under the heading “Do it yourself.”

Interesting to know

In addition to natural fruit sugar, dates also contain fiber, minerals, and antioxidants. Unlike refined sugar, they provide additional nutrients and add a pleasant caramel sweetness to baked goods.

Preparing them in an air fryer means the fries are quick, clean, and energy-efficient. They are the perfect side dish, a popular snack for an evening in front of the TV, or an easy meal for the whole family.

French fries from the air fryer

French fries from the air fryer are the perfect snack for a night in front of the TV—warm and crispy. They’re quick to prepare and the whole family can enjoy them.

Why these fries turn out particularly well

Floury potatoes are the key to good french fries. Soy sauce gives the potatoes a certain delicate coating. Soaking in water beforehand ensures a certain level of moisture.

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French fries from the air fryer

Crispy, spicy french fries from the air fryer with paprika and curry. The quick snack for the evening.

Course Airfryer, potatoes, Side dish, snack

Keyword Airfryer, Low Fat, Potatoes, quick, Snack, spicy

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 1 person

Ingredients

• 500 g floury potatoes
• 2 tsp sweet paprika powder
• 1 tsp curry powder
• 2 tsp soy sauce
• water
• 1 tsp onion powder optional
• 2 tsp dried herbs optional

Instructions

• Peel the potatoes and cut them into cubes.
• Place in a bowl of cold water for approx. 15-30 minutes. Then strain.
• Mix in a bowl with paprika powder, curry powder, and soy sauce.
• Then place in the air fryer basket. Bake at 170 degrees Celsius for 30 minutes.
• Halfway through the baking time, turn the potato cubes once using the special air fryer tongs.

Tips

The perfect french fries from the air fryer are best made with floury potatoes. Soaking them in water and adding soy sauce ensures that they retain a certain amount of moisture when baking in the air fryer.

The fries can be varied, for example with Italian herbs or herbs de Provence.

If you prefer long French fries, cut them into long strips or eighths. These also taste good with the skin on.

You can find even more ideas for quick air fryer recipes on my website.

Interesting to know

The air fryer is always slightly hotter than a conventional oven at the same temperature. It must not be preheated because the air fryer should never be run without any food inside. However, this also saves time and electricity.

Baking in an air fryer removes water from the potatoes, so you should use a larger quantity.

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.

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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 hour hour 45 minutes minutes

Cook Time 25 minutes minutes

Total Time 2 hours hours 10 minutes minutes

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

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.

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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 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

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 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.

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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 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

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.

Christmas cookies

There are so many different cookies that people love to snack on. In the run-up to Christmas, everyone is always on the lookout for new recipes. So why not try this vegan recipe? And if you like it even creamier, you should definitely try my simple vegan brownies.

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Christmas cookies

The perfect vegan Christmas cookies that taste simply heavenly. Who can resist them?

Course cookies, pastries, small pastries

Keyword chestnuts, christmas, christmas pastries, cookies, Date flour, oil-free, Soy curd, Soy drink, Spices, Vegan, Whole spelt flour

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 3 person

Ingredients

• 50 g spelt flakes
• 50 g millet flakes
• 50 g whole spelt flour
• 60 g date flour
• 2 tsp baking powder
• 100 g chestnuts
• 80 g soy yogurt
• 130 ml soy drink
• 1 tsp speculoos spice mix
• 2 tsp cornflour
• 2 tbsp water

Instructions

• Mix millet flakes and spelt flakes.
• Either blend or grate the chestnuts.
• Mix the cornstarch and cold water in a cup.
• Mix everything together with the spices, soy yogurt, and soy milk in a bowl.
• Using 2 small teaspoons, scoop small mounds of the mixture and place them on a baking sheet lined with parchment paper.
• Bake in a preheated oven at 180 degrees Celsius with convection for about 15 minutes.

Tip

The Christmas cookies can of course also be coated with various glazes. As an alternative to whole grain spelt flour, you can also use type 1050 spelt flour. Or add oat flakes instead of spelt flakes. These cookies can be varied in many ways.

Interesting to know

Speculoos spice mix is a special spice blend used to make speculoos cookies. It has a very special flavor and stands out thanks to the spiciness of the ginger.

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.

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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 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

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.