seitan is my motor



September 2014



Blueberry Creme Flan

Blueberry Creme Flan |

The best part about summer is all the different fruits that are in season. I could stuff my face with strawberries, raspberries, and blueberries all day long! Unfortunately this time of the year comes to an end soon  and I have to bake a farewell cake for those berries. I am looking forward to autumn. But I will miss blueberries and long days. Days when I can shoot a picture at 6 am in the morning because the light is awesome. (But maybe I would not miss it if I wouldn’t have to get up that early.)

This blueberry flan is an adapted version of my sponge cake recipe. I made some changes to it so the cake can be made without chickpea flour. The filling is made with cashews. It’s weird but when working with cashews I have much better results with dry cashews than with soaked ones. I blend them with a powerful blender and I swear, the dry ones come out creamier. It’s best to prepare the filling a day in advance so it has enough time to set.


Blueberry Creme Flan (one 28 cm flan pan)

View PDF-file to print (English version on page 2)


For the filling:
300 g (1 1/4 cups) soy yoghurt
2 tablespoons lemon juice
170 g (1 1/3 cups) raw cashews
55 g (1/4 cup) refined coconut oil, melted
75 g (3/4 cup, sifted) powdered sugar

For the cake:
240 g (2 cups) all-purpose flour
150 g (1 1/2 cups, sifted) powdered sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
240 ml (1 cup) water
60 g (1/4 cup) soy yoghurt
1 teaspoon vanilla extract
60 ml (1/4 cup) vegetable oil

200 g (7 oz.) fresh blueberries


Start by making the filling: Place yoghurt and cashews in a blender and process until creamy. Add oil and powdered sugar. Blend well. Place in a bowl, cover with plastic wrap and let chill and set in the fridge over night.

Preheat the oven to 190°C (375°F). Grease a flan pan and dust with flour. Set aside.

Place flour, sugar, baking powder, and salt in a bowl and mix well. Add remaining ingredients and whisk until the batter is smooth.

Pour into the pan and bake for 30 minutes. Remove and let cool for 10 minutes. Then carefully remove the cake from the pan. (Use a fork to help with that.) Place it upside down on a baking rack. Let cool completely.

Pour the filling over the cake (if you used a flan pan there’s enough space for it!) and top with blueberries. Transfer to the fridge and let set for 2 hours before serving.

vegan month of cake |



September 2014



Plum and Fig Cake

plum and fig cake |

Another year, another plum cake. It’s kind of funny because I used to hate plum cake even though I love plums. I cold eat raw plums by the bucket. But when the fruits are put into the oven those beauties often become the beast. They come back transmuted, smitten with a weird flavour nobody seemes to notice. But I can’t be the only one? Somebody must have jinxed the plums and everybody around them. Or me?

I know now that the jinx must just be a lack of sugar. The Italian plums which are so common in Germany are often sold when they are very firm and not quite ripe yet. They are sour and that sourness turns into something slighty bitter with a hint of blackstrap molasses when plums are baked. So you have to choose ripe and sweet Italian plums for your cake to avoid the taste disaster. I think with the following recipe I have eliminated everything I used to hate about plum cakes. Instead of a dense crust I made one that is fluffy, soft, and light. I also used ripe plums and mixed them with sweet figs. I probably should have put some streusel on top to make it perfect. But that would have ruined the pretty and colourful top.


Plum and Fig Cake

View PDF to print (English version on page 2)

yield: 8 pieces

For the batter:
2 tablespoons ground flax
6 tablespoons hot water
100 g (3.5 oz) hazelnut butter
1/4 cup soy milk
1/4 cup soy yoghurt
1/3 cup vegetable oil
3/4 cup sugar
1/2 cup sifted vanilla sugar*
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons lime zest

*Sift before measuring; I used this recipe for the vanilla sugar.
You can use regular powdered sugar instead and add a teaspoon of vanilla extract to your batter

For the topping:
12-14 halved Italian plums
2 figs, divided into eights
1 tablespoon sugar


Preheat the oven to 400°F and line a 11×7 inch rectangular pan with parchment paper.

Place flax seeds in a large bowl and whisk in hot water. Let sit for 10 minutes.

Add nut butter, milk, yoghurt, oil, and sugars. Whisk well. Add remaining ingredients and mix well. Your batter will  be very stiff.

Pour the batter into the prepared pan and spread out evenly. Place plums and figs on top and carefully press them into the batter (only a bit!).

Sprinkle with sugar and bake for 40 minutes.

Let cool completely before removing from pan and slicing.

Tip: This can wonderfully be made a day in advance. Let the cake cool and cover with aluminium foil. Keep it at room temperature.


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