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Pear Crumble Cake

I just love crumbles, and I got this recipe from my friend @lesoulfoodist for a plum crumble cake. Now I’ve made a few adjustments, like using brown sugar and cardamom for another flavour profile, and topped it with pears instead of plums. Just as delicious!

Ingredients
4 dl plain flour
2 tsp baking powder
1 dl brown sugar
1/3 tsp vanilla powder
2 tsp cardamom, coarsely ground
pinch of salt
100 g vegan butter
0,5 dl aquafaba
1,25 dl plant milk
1-2 ripe pears

Crumble
0,75 dl plain flour
1 dl rolled oats
1 dl brown sugar
75 g vegan butter

Preheat the oven to 180 C and line a round spring form (20-23 cm) with parchment paper.
Mix all dry ingredients for the batter. Combine with vegan butter, plant milk and aquafaba to a thick, smooth batter. (I used the food processor. Super easy!) Put the batter into the spring form and even out.
Cut the pears in thin slices, keeping the peel on. Cover the batter with the pears like a wheel.
In a small pot, melt the vegan butter for the crumble. Add oats, flour and sugar and stir to make a crumble, and distribute evenly on top of the pears. Sprinkle with extra cardamom and pearl sugar on top.
Bake in the oven for 45 minutes until the top is golden. Serve slightly warm with whipped oat custard.

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Blueberry & Apple Rolls

Lovely rolls with two fillings – blueberries and vegan custard, and grated apple with cinnamon and custard. Perfect autumn flavours! Both the dough and the custard recipes are from @fridasvegobak, the Swedish queen of vegan baking if you ask me. Check her feed out if you haven’t already!

The only little mishap here was that my 2-year-old was a bit impatient and apparently turned the heat in the oven down while watching the rolls bake in the oven… So they ended up a bit flat, but still really moist and yummy. And a semi-failed baking experience only means one thing – I have to give it another go. Oh, poor me.

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Blueberry Smoothie Bowl

A bowl with autumn flavours. Only a little frozen banana, then lots of blackberries and blueberries (the Nordic kind with tiny berries that grow wild) and a few slices of apple plus a splash of oat milk and a pinch of vanilla. Toppings are bits of apple, blackberries, redcurrants, puffed quinoa and a spoonful of homemade apple jam with cardamom. A cool purple dream!

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Blueberry & Redcurrant Scones

Berries, berries, berries? Are you getting tired of it yet? Because I’m not! I found a recipe for blueberry scones by @livinlaveganlife and simply added redcurrants as well. Perfect for a picnic, and that sour twist from the currants was really nice. I love that scones are so easy to make, but tastes like you’ve puts lots of effort into it.

In a food processor, mix 2,5 dl plain flour, 1 dl caster sugar (or other sweetener), 3 tsp baking powder, 0,5 tsp salt, 1 tsp coarsely ground cardamom and a pinch of vanilla.
Next, add 125 g of vegan butter and blitz. Add 1 dl plant milk and mix again.
At last, fold in 0,5 dl blueberries and 0,5 dl redcurrants to the dough.
Divide the dough in two and shape two wheels, about 1,5 dl thick, on an oven tray. Cut 6 or 8 pieces on each wheel, halfway through the dough.
Bake in the oven at 200 C for about 25 minutes. Let cool for at least 15 minutes before breaking into pieces for serving.

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Carrot Cake

Last week, my youngest turned two, and we celebrated with our large extended family. Wonderful! I know that carrot cake is a real crowd pleaser, so that was a must. I’ve simply veganised the recipe by @leilalindholm. By popular demand – here it is! (The recipe for the cashew frosting can be found on my website of if you scroll back in my feed.)
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1,5 dl aquafaba (water from canned chickpeas)
3 dl caster sugar
3 dl plain flour
1 tsp baking powder
a pinch of vanilla powder
2 tsp cinnamon
2 tsp coarsely ground cardamom
1 tsp powdered ginger
a pinch of salt
1 1/2 dl oil (original says sunflower seed, but I use canola)
5 dl finely grated carrots
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With an electrical beater, whisk aquafaba and caster sugar to a smooth, fluffy batter.
In a separate bowl, combine all dry ingredients and mix well. Carefully fold into the batter.
Add oil and grated carrots.
Pour the batter into a round baking pan or a loaf tray, approx. 35 x 10 cm (larger than your average bread loaf), lined with parchment paper.
Bake at 160 degrees for about 50-60 minutes. Check that the cake isn’t sticky in the middle before taking it out.
Leave to cool for a couple of hours before covering with frosting.

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Redcurrant Crumble Squares

A sweet, chewy bite with a tangy twist from redcurrants, which are available in abundance in gardens around Sweden at the moment. This one has been tested and liked across all ages – from my 2-year-old, to my dad, and to my grandma who is 102 years (I know – unbelievable!!!). I veganised an old recipe from @alovelycake, and it turned out really well!
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Redcurrant Squares
1,25 dl aquafaba
3 dl caster sugar
1,25 dl canola oil or melted vegan butter
0,5 dl plant milk
2 tsp coarsely ground cardamom
2 tsp baking powder
4,5 dl plain flour
a pinch of vanilla powder
a pinch of salt
4 dl redcurrants (or other berries)
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Crumble
1,5 dl rolled oats
0,75 dl caster sugar
0,5 dl canola oil
a pinch of vanilla powder
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Pre-heat the oven to 200 degrees. Line a square oven proof dish, about 35*20 cm, with parchment paper.
Using an electric beater, whip aquafaba and caster sugar until white and smooth.
Add canola oil (or cooled melted vegan butter) and plant milk to the mix, stirring slowly.
Mix all dry ingredients and add to the batter using a sieve. Carefully fold into the batter.
Pour the batter into the tray and spread the redcurrants evenly across the surface.
Combine the ingredients for the crumble in a separate bowl and distribute on top of the redcurrants.
Bake in the over for about 25-30 minutes, until the crumble is golden. Let cool for at least 30 minutes before serving.

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Banana, Cardamom & Lemon Pancakes

I’m always trying out new combos. Even though the pancakes were great last time, I need to change something. So this time I added zest and juice from half a lemon and one teaspoon of freshly ground cardamom seeds to the batter. I also had a deciliter of large white beans in the fridge, so a threw them in the mix as well for extra protein. None of the kids had any complaints, so they were well concealed. And they loved the cardamom! It was perfect as a light lunch, served with peaches, strawberries, a spoonful of coconut cream and sprinkled with cacao nibs and hemp seeds.

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Carrot Cake with Cashew Frosting

A moist, flavourful, sweet and dreamy carrot cake. There’s hardly anything better, is there? I used a recipe by Swedish queen of baking @leilalindholm and switched eggs for 1,5 dl aquafaba. (Just google it! Let me know if you want it translated to English.) The frosting takes a bit of work, but you’ll thank me when you’re finished. Recipe inspired by @lazycatkitchen

FROSTING
150 g natural cashews
0,5 dl coconut cream
50 g vegan butter
zest from 1 lemon
1 tbsp lemon juice
1 dl icing sugar

Soak cashews in cold water for at least 4 hours, or in hot water for 1 hour. Drain well.
Put half of the cashews, all of the coconut cream and the butter in a blender. Blend until smooth, and then add rest of cashews and lemon zest and juice. Blend again to a smooth cream.
With a spatula, combine cream with icing sugar. Put in the fridge for about an hour before spreading on top of the cooled carrot cake.

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Rhubarb Crumble

One of my favourite things about the Swedish summer is undoubtedly rhubarb crumble pie. My go-to dessert or fika all summer long. Super simple but so, so good! In Sweden we usually make a crumble without a pie crust, but of course you can use this in a crust as well.

Filling
500 g rhubarb stalks
1 apple
0,75 dl caster sugar

Crumble
2 dl rolled oats
1,25 dl plain flour
0,5 dl caster sugar
125 g dairy free butter
2 tsp ground cardamom

• Pre-heat the oven to 225 degrees. Butter a round pie dish.
• Use thin rhubarb stalks, if available. If the stalks are thicker, make sure to peel off the outer layer of the stalk. • Slice the stalks and put in the baking tray. Finely dice the apple and spread over the rhubarb.
• Strew sugar evenly over the fruit.
• Melt the butter in a saucepan. When melted, stir in rolled oats, flour, sugar and cardamom.
• Spread the crumble on top of the fruit. Bake in the over for 20-25 minutes, until the fruit is soft and the crumble is golden brown.
• Serve with vegan vanilla ice cream or custard.

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Banana Bread

This is one of my favourite sweet treats. The word “bread” is obviously a trick to make it sound healthy. It’s not. Especially when you add chocolate. But oh, it’s makes it sooo much better! So maybe it’s not ideal for breakfast, but really any other time of the day. Recipe from foodfolder.se.

Banana Bread
4 ripe bananas
1,5 dl plant milk
1 tsp white vinegar
0,5 dl canola oil
4 dl plain flour
0,5 tsp cinnamon
0,5 tsp cardamom
0,5 tsp ginger
1,5 dl brown sugar
1 tsp baking soda
75 g dark chocolate

  • Pre-heat the oven to 180 degrees. Line a loaf pan with baking tray paper.
  • Mash the bananas in a big bowl and mix with plant milk, vinegar and canola oil.
  • In a separate bowl, mix flour, spices, sugar and baking soda.
  • Sift the flour mixture into the banana mix and mix until combined.
  • Coarsely chop the chocolate and mix with the batter. Save some to sprinkle on top.
  • Pour the batter into the pan and sprinkle with some chocolate.
  • Bake in the oven for about an hour. Let the bread rest and cool off for at least 30 minutes before cutting it in slices.