Plum Crumble Cake

My plum tree is overflowing with ripe fruit, and I’m trying to use as much as I can. I saw the talented @lesoulfoodist post a beautiful plum cake and got the recipe. I was not disappointed, let med tell you. A perfect cake, well balanced in sweetness that brought out the best in the plums. If you don’t have any plums of your own, you’re more than welcome to stop by and pick some from my tree!

Ingredients
4 dl plain flour
2 tsp baking powder
1 dl caster sugar
1/3 tsp vanilla powder
1/2 tsp cinnamon
pinch of salt
100 vegan butter
0,5 dl aquafaba
1,25 dl plant milk
15-20 small plums (300 g)

Crumble
1,5 dl plain flour
1 dl caster sugar
65 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 (my best friend). Pour the batter into the spring form and even out.
Cut the plums in half and take the stone out. Cover the batter with plums.
In the food processor, combine the ingredients for the crumble. Distribute on top of the plums. Sprinkle with extra cinnamon on top.
Bake in the oven for 45 minutes until the top is golden.

Zucchini Bread

Two things I love most about Instagram: 1. The endless source of inspiration. I’d never heard of zucchini bread before. Now I have tried it. I’m now a happier person.
2. The incredibly friendly people. I’ve connected with so many kind, generous, genuine people in this vegan corner of IG, and I’m so grateful for that. Take a look at my stories, where I share a few favourites from my #instafamily, and check out their lovely accounts!
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Now about that zucchini bread. You’ll want to make this.
Ingredients:
6 tbsp aquafaba
2 dl caster sugar
1,5 dl neutral oil
5 dl plain flour
1,5 tsp baking powder
1 tsp vanilla sugar
2 tsp cacao
1 tsp salt
1,5 tsp cinnamon
1 tsp ginger powder
5 dl coarsely grated zucchini
100 g chopped chocolate
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Pre-heat the oven to 200 C.
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 zucchini. There’s no need to drain the zucchini beforehand, you want all that moisture in the cake. At last, stir in the chocolate pieces.
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 200 degrees for about 45 minutes. Check the cake with a toothpick, it should come out dry.
Leave to cool for a couple of hours before icing it. (Combine 2 dl powdered sugar, a squeeze of lemon juice and about 1 tbsp of water just enough to melt the sugar.)

Fluffy Pancakes

You know that “I’m the best mum in the world” feeling, when you just whip up a batter and fry a stack of fluffy pancakes and bring them on a picnic with the family? Here’s a recipe for you, if you want to collect points from your kids.

Ingredients (serves a hungry family of six)
5 dl plain flour
1 dl potato starch
4 tsp baking powder
0,25 tsp vanilla powder
0,5 tsp salt
4 dl oat milk (or other plant milk)
0,5 canola oil
1,5 tbsp lime juice (can be substituted with lemon or vinegar for acidity)

Combine all dry ingredients in a large bowl.
Add oat milk and oil to the mix and blend thoroughly until combined and lump-free. At last, add lime juice or similar. This reacts with the baking soda and makes the pancakes fluffier.
Fry pancakes in oil on medium heat until golden on both sides and serve with berries.

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.

PB & Chocolate Smoothie Bowl

Breakfast or dessert? No need to choose! Frozen bananas, peanut butter, cacao powder, vanilla powder, a splash of oat milk and a pinch of salt. Get the blender going at high speed until smooth and creamy. Top with goodies like banana, red currants, cacao nibs and hemp seed. Have a lovely day!

Blueberry Cashew Cake

My first venture into raw cakes. I used a recipe from @aspoonfulofhealthde, and it did not disappoint. My springform pan was slightly larger, so the layers weren’t as thick as shown in the recipe, but the cake was so rich and filling anyway. The flavours were really nice and I like that it wasn’t to sweet. I added a bit more blueberries in the top layer and simmered it with half a teaspoon of agar agar, to make sure that it would set. And I love that there are so many beautiful flowers to use for decoration at the moment.

Let me know if you want me to write down the recipe for you!

Blueberry Smoothie Bowl

Overflowing with sunshine and goodness! Smoothie made with frozen banana, mango and Nordic blueberries, a pinch of vanilla powder, a spoonful of hemp seeds and a splash of oat milk. Toppings are hemp seed, banana, raw cacao nibs, crumbled mΓΌesli bars and salted peanuts. And a few cornflowers from the garden – the pretty petals are edible!

Lemon Poppy Seed Loaf

I saw a recipe on @glowingplants for this lemon poppy seed loaf, and thought that this has to be my first attempt at plantbased baking. I’ve always loved the combo of lemon and poppy seeds, so I knew this would be a winner. I sure wasn’t disappointed. It’s a rich and tasty sponge cake with just the right zing from the lemon.

Note that if you keep the loaf in the fridge, the coconut oil will harden. So make sure you leave it in room temperature for several hours before serving. But hey, you can finish the whole thing straight from the oven too! Here my take on the recipe, converted into metrics.

Lemon Poppy Seed Loaf
7 dl plain flour
2,25 dl cane sugar
1 tsp salt
1 tbsp baking powder
4 dl almond or oat milk
2,25 dl coconut oil
0,5 tsp vanilla powder
4 tbsp lemon juice
zest from 2 lemons
0,5 dl poppy seeds

Glaze
2,5 dl powdered sugar
1-2 tbsp lemon juice

1. Preheat oven to 175 degrees.
2. Warm the plant milk and let the coconut oil melt in the milk. Pour into a bowl and whisk together with vanilla powder, lemon juice and lemon zest.
3. Add the cane sugar and whisk until diluted. Then and salt and baking powder. Now add flour, a deciliter or two at a time. Whisk until the batter is smooth before adding the poppy seeds. Mix well.
4. Line a loaf pan with baking tray paper. (Wet the paper and squeeze it, then you can easily shape it to fit the pan.) Pour the batter into the pan and bake it in the oven for 45-50 minutes. Test it with a toothpick, when it comes out dry the loaf is ready.
5. Carefully remove the loaf from the pan and peel the baking tray paper off. Set to cool on a rack for at least 30 minutes before glazing.
6. Put powdered sugar and lemon juice in a bowl and mix until smooth. Spread evenly over the loaf and leave it to harden for another 20 minutes before serving.