BRAAAIIIINS! This is vegan Halloween!


, , , , , , , , , , , ,

I’m back home and back in the playful kitchen! Back with BRAINS with pumpkin pie filling and nougat filling!

What could be better than a seasonal treat right now? The leaves are falling, it’s getting colder… and very soon, it’s Halloween! You just have to mention Halloween and immediately, the song “This is Halloween” is stuck in my head. Anyway, I like the song, so no problem here!

2013-10-24 Hasenkuchen_2


I’ve never been found of Halloween until I’ve been to the US, dressed up and watched the movie (Nightmare before Christmas!). And I never liked zombies until lego came up with lego zombies. And those are still the only zombies I like.

So, here they are.

2013-10-24 Hasenkuchen_3



(For vegans: GRAINS! Okay, that’s an old one…)


2013-10-24 Halloween_1

Oh, I really love those pictures, so you’ll get a lot of them today!

Okay, you’ll also get the recipe.

2013-10-24 Halloween_6

BRAINS with Pumpkin Pie Filling and Nougat

  • 100g / 3,5 oz vegan white chocolate
  • Pumpkin Pie Filling (use your favorite recipe or this one. I recommend using a little less liquid than you’d use for an actual pumpkin pie)
  • 50g / 2 oz nougat
  • 2 Tbs vegan cream (I used soyatoo soy whip)
  • Brain Freeze ice cube mold (or another scary mold)

Melt white chocolate.
Put it in your mold, so that the brains are all covered in chocolate. This is the hollow chocolate body. Put in the refrigerator and let it harden.
Melt nougat and mix with vegan cream.
Fill some brains with nougat, some with pumpkin pie filling. Seal the brains with another layer of white chocolate and put it the fridge until the chocolate is hard. Enjoy!

2013-10-24 Halloween_4

Pumpkin Pie Filling (my favorite…)2013-10-24 Halloween_5Nougat filling (for all those poor people who don’t like pumpkin! This is not your season, I’m sorry!)

2013-10-24 Halloween_7

Of course, you could make them any shape you want to, not just brains ;) 2013-10-24 Halloween_8



Brainfood!!! Mango-Energie Bar


, , , , , , , , , , , , , , , ,

So… I’m writing my exams right now. And learning really, really makes me hungry. It’s almost like I feel how my brain burns all that calories! But as storebought raw fruit bars are quite expansive, I usually make my own. The possibilities are endless, almost any combination of dried fruit and nuts will work.

2013-07-23 Energieriegel_1

And this one was really delicious, so even though this recipe was not meant for the blog in first place, after tasting the first bar I decided to share them with you!

RAW Mango Energie Bars

  • 1 cup dates
  • 1 /2 cup dried (soft) apples
  • 1/4 cup dried mango, chopped
  • 1/2 cup walnuts
  • 2 Tbsp golden flaxseed
  • 1/2 cup (raw) oats

Coarsely grind the walnuts and oats in your blender or food processor. Set aside. Mix dates, apples and mango in your blender or food processor until they stick together. (I use my blender. If you pulse, it works pretty well!) Add ground oat-nut mixture and flaxseed and mix until you have a formable dough. Form bars (or balls or whatever you want! ;) ) with your hands. Enjoy!

2013-07-23 Energieriegel_3

My little friends agreed that they’d make a great for a bike tour, too. =D
And as this was meant to be brainfood for me, I just had to add walnuts. First of all, they look like little brains. And secondly, I have a persian friend who always tells me to eat a lot of walnuts when I’m writing my exams. And with all the omega 3 fatty acids, which are good for your brain, you can’t go wrong with walnuts.

But the most important fact about this bar: It’s unbelievable fruity thanks to the mangos! Yummy!

2013-07-23 Energieriegel_2

Mandarine Yogurt Cake – Hell yeah it’s summer!


, , , , , , , , , , , , , ,

Wow – it’s been a while since the last post! I promise to improve! ;)

But, well, summer has finally arrived in Germany! And guess what – with summer being here right now, my exam period is starting… what a great timing. Sitting inside and studying while the weather is absolutely awesome is hard for me.

However, this is not about my exams, this is about food! Yummy, delicious, vegan food! And so… there’s nothing better in summer than a no-bake cake. A refreshing, delicious, cool, no bake cake. So, that’s exactly what I made. I remembered the Vanilla-Mandarine-Pudding cake that my grandma used to make when I was still very little. Inspired by that awesome food combination, I thought of a light, cool and vegan summer version of this cake. Here it is.


Trust me, it is delicious! An unexpected discovery with this cake was the crust, which I just whipped up pretty spontaneously, not knowing that it would taste SO great! I had some left-over dough from the crust and I just formed it into little balls and snacked on them – so yummy!

2013-07-06 Mandarinenkuchen_2

Yogurt-Mandarine Vanilla Cake
Ø about 18cm / 7 inches

For the crust 

  • one cup muesli (just regular muesli, nothing fancy and NO granola)
  • 2 tbsp almond butter
  • 2-4 tbsp agave syrup
  • 2 tbsp flax seed
  • pinch of salt (optional)

For the filling

  • 1 can mandarines (ca. 300g / 10.5 ounces)
  • 650g vanilla soy yogurt
  • 2 packages agartine (german product) OR two tsp agar agar powder

For the crust: Put the muesli, almond butter flax and agave in your blender or food processor. Mix until it sticks together, adding more agave if it’s too dry and more muesli if it’s too sticky. Press the mixture into a round pan lined with baking paper.

For the filling: Pour the can (fruit + juice!) in a pot and stir in agar agar. Bring it to a boil  for about 2 minutes. Pour the vanilla yogurt into a bowl and mix in the mandarine mixture, using a whisk. You want some of the little mandarine segments to separate, that’s what makes the cake great in my opinion. Pour the mixture into the spring pan, let it cool down completely. Store into your refrigerator.

2013-07-06 Mandarinenkuchen_6


“Hey… you forgot to say something!!!”
– Oh, yeah, sure… well, you don’t have to use store bought vanilla yogurt. Actually, it’s quite easy to make your own! Just scratch out the inside of one vanilla bean and add sweetener to taste. You can create a yellow color by either using curcuma or saffron.

2013-07-06 Mandarinenkuchen_4


Thanks for reminding me! ;)

2013-07-06 Mandarinenkuchen_5

RAW Strawberry Rhubarb Popsicles


, , , , , , , , , , , , , ,

It’s getting warm! Summer is almost here – even where I live!

And that means… it’s time for ice cream! Oh, I have so many ice cream ideas, I’m really glad that we finally have the right temperatures for ice cream and popsicles!
Actually, rhubarb is a spring vegetable. Yeah, that’s right, it’s a vegetable, not a fruit. And a pretty healthy one, too. If this was a health blog, I could tell you a lot about it’s benefits, like the high amounts of dietary fiber, it’s vitamin B, A and K content, antioxidants and calcium. But this is just a playful blog, so you don’t even have to let people know that they are eating a healthy treat…

… cause nobody will notice. They taste that good!


Strawberry Rhubarb Popsicles

  • 2 cups strawberries
  • 1 small stalk rhubarb
  • 3 tbsp almond or coconut milk
  • optional: 1/2 cup xylit (or regular sugar) for the sweet tooth… *

Mix all the ingredients in your blender. Fill in popsicle forms and freeze for about 6h or overnight.

* NOTE: If you add sugar/xylit or not depends on your own sweet tooth and on the sweetness of your strawberries which varies a lot! When you try the mixture, it should be slightly over sweetened, because the frozen mixture always tastes slightly less sweet.


And you have to hurry up to make this treat – rhubarb season is almost over!!! It usually lasts until the end of june.


Review: Sedona and Apple Wrapper recipe


, , , , , , , , , , ,

Don’t worry, I won’t do too many reviews on this blog. However, every now and then you might see one on here. I love trying new tools (or toys, as I usually call them!) and sometimes I just like to tell you something about them.

So today it’s the Sedona dehydrator.
 Sedona Dörrgerät bei

I got my Sedona from Keimling and I’ve been able to test it for 8 weeks.
When I got the package, I was surprised how big the Sedona actually is! Of course, I’ve read the measures, but still. We just have a small kitchen which was pretty crowded once I set up the Sedona!

The Sedona looks more elegant than the Excalibur dehydrators. With it’s glass door, it rather seems to be a small oven. Well, it is a small oven, after all. A raw food oven!

I’ve never tried a dehydrator before. So, of course, when I first tried it out, I was very enthusiastic. I spend hours in the kitchen to fill each of the nine trays when I dehydrated for the first time! When the Sedona was finally running, I was completely exhausted. This tool must be a full time job!

I’ve tried quite a few things. I guess it’s best to stop talking and to show you some pictures!

Apple Chips

Apple chips. One of my basics and a dehydrator classic. You simple cut apples into thin slices and dry them for about 20h. I also tried coating them with cinnamon and another even sweeter version coated with agave syrup and cinnamon. Each version tasted great to me. I recommend using really tasty, organic apples. They will yield the greatest flavor when dehydrated!

apple breadI did quite a few apple things. I do like apples. And we usually have lots of apples at home. My very favorite dehydrator bread was Apple Cinnamon Raisin bread from Amber Shea‘s great book “Practically raw“. What I love most about the book is that unlike many other raw food books, it’s not dogmatic! Amber doesn’t try to tell you that cooked food will kill you – or something like that. She simply gives you some really nice and practical (of course ;) ) recipes and even offers cooked options. The apple cinnamon raisin bread is moist and aromatic. Making this bread is also a great way to use up almond pulp from making almond milk!

apple breadClose up view! This is actually the one and only dehydrator bread that I’ve made several times. With all the other breads, I’ve always tried new flavors and varieties. 

little red riding hoodLittle red riding hood packing her basket. Apple bread instead of cake! For healthy grannies. 

apple wrappersLast apple recipe, I promise! These apple wrappers were really good though! And very convenient. You can quickly make a snack or even lunch with those. I usually filled them with some sprouts, like mung beans, lentils and alfalfa (or whatever I was growing at that time), added some avocado, salt, pepper and lemon juice – that’s it. And I even got a recipe for you.

Apple Wrappers

  • 1 cup cored and diced apple (about one and a half, medium sized)
  • 1/3 cup flax meal
  • 1/4cup water, or as needed
  • pinch of salt

Place the apples in the bottom of a high-speed blender. Add the flax meal, salt, and water. Blend until smooth.
Spread the mixture evenly onto one lined Dehydrator tray, forming circles. Make them as big or small as you want. Dehydrate for 4 to 6 hours at 104°F / 42°C  or until completely dry.

apple wrappersAs you see, I even had some help when rolling them up! I wish I had as much help when cleaning up…

tomato crackersThe last thing I want to show you is a variation of another classic, flax seed crackers. For these, I used a tomato instead of water in the batter and added chopped sun dried tomatos, salt, pepper and italian herbs. A great savory snack. crocodileSeems like I’m not the only one who liked those.
I tried quite a few flax seed cracker variations, using different vegetables and spices to create different flavors. First, I copied recipes from books and from the internet, but after a short time, I started creating my own flavors, like those tomato crackers. It’s always the same basic technique, so creating your own recipes really isn’t hard!

There are many more things I tried. I dehydrated Carrot slices, mushrooms, banana, pear, zucchinis,… there’s hardly any fruit or vegetable in this house that was not dehydrated once. Zucchini chips with herbs or different spices were also a great snack. Sadly, I could not try the famous kale chips because kale was already out of season when I tested the sedona. However, I dehydrated kohlrabi leaves with different coatings, starting from olive oil and salt and ending with cashew cheese sauce. It was a great alternative with a decent flavor.

1. One thing I learned: You have to be patient when dehydrating. Opening the dehydrater every 30min won’t help. Well… I’m not the most patient person in the world, what should I say… ;)

2. Dehydrating needs preparation, time and planning. I only used the sedona when I had a few days of or at the weekend. Filling all the trays was more work then expected, especially at the beginning!

3. Another thing a learned: A dehydrator is a nice toy. Yes, I actually really think it’s a toy. It’s nice to have, you can make some “gourmet raw food” – but it’s no must have (other than my vita-mix =D ). At first, you have a little “honeymoon” with your dehydrator. You use it a lot, try many different things… but even during those eight weeks I noticed that I didn’t use the sedona as often as in the beginning. Well, life is busy, you know. And quite often, it doesn’t really fit my lifestyle. I like to decide spontaneously on what to eat. I don’t know if I really still want a raw burger after 12 hours of dehydrating. I mean, raw burgers taste good. But there are so many fresh things that taste good, too.

4. You should take care not to eat too many dehydrator foods. Unlike fresh fruit and veggies, they also dehydrate your body. So at least, you have to drink a lot when eating dehydrated foods. However, it’s all about the right amounts for you. You’ll have to find out yourself. And if you listen to your body, you’ll notice what it needs.

I’m pretty sure that I’ll buy a dehydrator one day. It’s a fun way of preparing food and you can make some tasty and healthy treats! It’s no “must have”, but “nice to have”. However, a smaller dehydrator would be more appropriate for our flat.
If you ever have a chance to borrow a dehydrator – do it! It’s a great way to find out whether you really need it or whether you’d just stop using it after the “honeymoon”.

“Snowflake” Cookies


, , , , , , , , , , ,

Yes, I made snowflake cookies. Or at least, that’s what I chose to call them. I do know it’s May. Or, it’s supposed to be May. I’m not sure if the weather right here in Germany knows that it’s May. There was night frost in some areas this week! Kind of crazy…


Okay, I will stop complaining. We’ll be on vacation the next two weeks. I decided to make some cookies as a little supply and as a present for the person with whom we’re staying. As they are snowflake cookies, they’ll remind us of the cold that we espace…

And just to give you some facts: They’re whole wheat, or at least, they can be. They can be made using either xylit, regular white sugar or whole cane sugar. Whole cane sugar yields a malty, caramel like flavor which I really like.
And of course, you don’t have to use the same kind of nuts I used. Actually, you could also use just hazelnuts or just walnuts or you use almonds… it’s up to you!

hat’s a big cookie for a tiny Lego girl, if you ask me…

Snowflake Cookies
yields about 60 cookies, whole wheat and can be sugar-free

  • 200g / 1 2/3 cups whole wheat flour (or whole wheat pastry)
  • 120g / 3/4 cup ground nuts (I used half hazelnuts and half walnuts)
  • 100g / 1/2 cup cold margarine (earth balance / alsan)
  • 100g / 1/2 cup sugar (whole cane, white or xylit)
  • 1 tsp vanilla extract or 2 packages bourbon vanilla sugar
  • 1 tbsp cold water
  • pinch of salt
  • optional: confectioners’ sugar for decoration OR powdered xylit

Mix all the ingredients, using either your hands or a food processor. I think using your hands is much more fun and better for taste testing the dough… ;)
The dough is supposed to be smooth and it shouldn’t stick to your hands. Add some more flour if it’s too sticky, add a little more cold water if it’s too crumbly.
Form a roll and cut of slices, about 0,5 cm thick. Put on a baking tray, lined with baking paper. Bake for about 12-15 minutes at 350 F / 180 C. Decorate with confectioners’ sugar while still warm! Enjoy and hope for better weather!
Note: you can easily make powdered sugar from xylit in your food processor or blender. Just put 2 cups in your blender and mix, that’s it. It’s a great sugar-free alternative for decorating cookies and other desserts.

No problem… since she has a fancy Lego phone, she’s just calling a friend…

2013-05-26 Schneekekse_4So they can enjoy that cookie together!

I’ll see you in two weeks. Hope all the “snowflakes” are gone when we’ll get back!

RAW Strawberry Cream Dream Pie


, , , , , , , , , , , , , , ,

Click here for German version! / Deutsche Version
Time for another RAW dessert!

After trying to make homemade granola yesterday, I am convinced that I’m  much more gifted at making raw food desserts and meals or baked muffins and cake and… actually anything. Anything that’s not granola.

Everything turned out great – the rhubarb muffins (yummy!), the caramelized green asparagus (double yummy!)… but the granola, the one thing I was most excited about, just didn’t turn out the way I imagined it. So much for granola.

I like muffins and raw desserts better, anyway! ;)

Strawberry Dream Cream Pie_2

There is our beauty. I guess the name says it all…!

I especially like the new kind of dough i tried this time. It’s based on banana instead of dates!

Strawberry Dream Cream Pie_6

Strawberry Cream Dream Pie 
yields about three tartlets 

For the dough:

  • one banana
  • one part oat flour
  • one part ground almonds
  • optional: sliced banana or strawberries
  • optional: pinch of salt

For the cream:

  • about 10 medium sized strawberries
  • 6 tablespoons coconut butter
  • 5-8 dates (depending on your sweet tooth)
  • pinch of vanilla or 1 tsp vanilla extract
  • pinch of salt
  • 1 tbsp lemon juice
  • optional: 1/2 tsp psyllium
  • coconut oil for greasing the pan

For the dough puree the banana in a mixer (or with a hand blender). Stir in oat flour and ground almonds, until you have a smooth dough. Grease three tartlet pans with coconut oil and line the pans with dough. Put in the refrigerator.
For the cream, mix all the ingredients in a high speed blender until smooth. Put sliced banana or strawberries on the dough. Pour the cream into the prepared pans and chill in the refrigerator over night (NO need to freeze!).

You can freeze the tartlets, of course. But you don’t have to! The slice I cut (you see it in the pic above) was beautiful even though the cake was not frozen!

Strawberry Dream Cream Pie_7I did one version with banana slices at the button, one with strawberries and one with cream only. I loved them all.

Strawberry Dream Cream Pie_4My little friend likes the strawberry slices version best. I guess we might get some trouble. He doesn’t know yet that I just don’t share strawberries! They are my favorite fruit!!!

Strawberry Dream Cream Pie_5I actually used two tartlet pans and one miniature spring pan, same size as the tartlet pans. I love small pies, they are so cute! You can have a pie on your own!
Of course, you could also make one big pie or tarte.

Oh, and by the way… that miniature pan is from a toy store. Yup. Toy stores are great. You can buy lego AND miniature kitchen tools! Support your local toy store! ;)

Homemade Soft Pretzels – whole wheat!


, , , , , , , , , , , , ,

click for German version / Deutsche version hier 

Fresh soft pretzels are one of the first things that come into peoples’ minds when thinking of Germany.
What most people don’t know: It’s actually just the south where those pretzels are really popular. You can also buy them in the north. But the south is famous for it’s soft pretzels.


I’m from the north. ;)


To finally get rid of the prejudice: People in Germany don’t look like the little lego guy above. They don’t wear leather pants and they don’t drink beer all day. Actually, leather pants are just the traditional costume in one particular state (Bavaria)! And there are 15 more states that don’t have leather pants. They do have beer and pretzels though. But no leather pants. And no dirndl. Just saying.


The lego guy is a traditional Bavarian.

Okay. I do have a pretzel food critic from the south (He’s not from Bavaria and he doesn’t wear leather pants). He liked loved my homemade pretzels. I love them, too. So I guess they are really good!

At first, I thought whole wheat pretzels were a completely new idea. After all, I’ve never, neither in the north, nor in the south, seen a whole wheat soft pretzel. As I’ve never seen them or heard about them, I always thought soft pretzel won’t work with whole wheat, or they won’t taste good.

I was proven wrong.

In both points.
1. Whole wheat pretzels taste great! I might even like them better than their white relatives.
2. My friend from the south told me, that some organic bakeries sell whole wheat pretzels, too. However, they don’t seem to be that popular. I really don’t know why.


Whole wheat Soft Pretzels 

yields about 8 pretzels 

  • 400g (3 1/3 cups) whole wheat pastry flour (Germany: Weizen 1050) 
  • 1 package active dry yeast
  • 60g (1/3 cup) margarine
  • 160g (2/3 cup) soy milk (plus 4 tbsp in case you need more liquid!)
  • 1 tsp salt
  • 1 liter (4 cups) water
  • 3 tbsp baking soda (Germany: Natron)
  • coarse salt for sprinkling

Combine four, dry yeast and 1 tsp salt in a bowl. Add margarine and milk. Start with 160g (2/3 cup) milk and add more if needed. Knead the dough by hand or use your food processor. (I always use my hands… honestly, cleaning your hands is easier than cleaning a food processor!). The dough should be smooth and not sticky. Use more water if needed (the exact amount always depends on your flour). Put dough back in the bowl, cover with a towel and let it sit for 30 min.

Put 1 liter water (4 cups) in a pot, add baking soda and bring it to a rolling boil. Now it’s time to form your pretzels! Roll into a log first and then form the “knot”. You could also watch a youtube video for more detailed instructions. Or you simply form pretzle sticks or buns! Place your pretzels into the boiling water, one by one, for one minute. Remove from water and put on a backing tray, lined with baking parchment. Brush with water and sprinkle with coarse salt. Let them sit for another 30 min. Bake for about 15-20 min, until golden brown in color (180 C / 360 F ).



Those pretzels would be fun when served with Dessert Beer! =D

RAW Carrot Cake with Mango-Creamcheese Frosting


, , , , , , , , , , , , , , , , ,

The best raw cake I’ve ever tasted.

Raw Vegan Carrot Cake Piece


And I’ve made and tasted quite a few by know.
As they usually consist of dried fruit and nuts, they tend to be quite dense and sometimes, they make you feel kind of heavy.

This one is different. It’s still a raw cake, it’s still not an exact copy of the original (anyway, if I want to taste a baked carrot cake, I’ll just bake one!). But it is not as dense and heavy as most raw cakes out there! It’s easier on the stomach and tastes great – what else could you wish for!

Another thing I love about this cake: The frosting is without cashews. Cashew-free frosting!!! I like cashews, that’s not it. But I like to change up things every once in a while.


 Raw Carrot Cake_3


There you go – the princess is cutting the cake!

RAW Carrot Cake 

For the cake: 

  • 1 large carrot
  • 3/4 cup buckwheat flour
  • 1/2 cup dates
  • 1/2 cup dried pineapple or apricots
  • 1/4 cup coconut shreds
  • 1/2 tsp cinnamon
  • optional: 1/4 teaspoon cardamom
  • optional: dash of ground gloves, nutmeg, allspice and salt

For the frosting: 

  • 1/4 cup coconut butter
  • about 4 big pieces dried mango (of course, the amount depends on the size of your mango pieces. If the flavor is not intense enough, blend in more mango!)
  • 1/8 tsp ground vanilla
  • 1 tsp coconut oil
  • 1 tsp lemon juice
  • water as needed (start with 1/4 cup)
  • optional: dash of salt

For the cake: cut carrots into small chunks. Then throw all ingredients, including the carrots, in your food processor or high speed blender and pulse until it sticks together. Use your hands to for a round cake! You could also use a spring pan or tartlet pans, too. However, I kept it simple and just formed small, round cakes by hand.

For the frosting: Blend all the ingredients in you high speed blender until smooth, adding just enough water to create a smooth and creamy (and delicious!) frosting.

Assembly: That’s totally up to you! You could make a two layer cake, like I did. Put frosting on the first cake base, add the second one and cover the whole cake with frosting. You could also use your icing bag.

Raw carrot cake


“naked” carrot cakes with just a little mango creamcheese icing. Honestly, that icing is divine…

Raw Vegan Carrot Cake

Oh, of course, a princess always gets what she wants. Here’s her piece of the cake!







Bunny Cake


, , , , , , , , , , , , , ,

A fun last minute idea for Easter. And for people who like bunnies. Or Alice in Wonderland. Or both (me, me, me! ).

Bunny Cake

Actually, it’s really rather a very simple idea. I used my to-go Chocolate Cake recipe with this, cause it never fails and it’s been tested at so many birthday parties… But you could use your favorite recipe just as well.

I’m really in love with this idea. However, I’m not sure whether we’ll ever be able to cut this cake… it’s just too cute!



Look, the bunny already made friends at our house…

The “fur” is made from shredded coconut. I used a simple royal icing to make it stick. I guess a cream icing would look better cause it really covers the chocolate cake and you’d have a white base for the coconut, so no brown cake shines through. However… the way I did it, it tasted better. We just don’t like to much heavy and sugary icing on our cake… so this is a good compromise! I just used a thin layer of icing for the bow.

Bunny Cake 

Fail-proof easy chocolate cake (two ø 20cm / 8 inch pans or one bigger pan)

  • 200g (1 1/2 cups) all purpose flour
  • 200g (1 2/3 cups) whole wheat flour
  • 1 package baking powder (about 4 tsp)
  • 45g (4 tbsp) cocoa powder (unsweetened)
  • 250g (1 cup) sugar
  • pinch of salt
  • 200ml (3/4 cup) canola oil
  • 300ml (1 1/4 cup) water


  • 125g (1 cup) icing sugar
  • 1 tsp corn starch
  • 3-4 tsp water
  • shredded coconut
  • pink food colors (I used Wilton)
  • blue icing (or any other color, could use this recipe made with blue food color)
  • black icing (again, you can use the recipe liked above or use your favorite one)
  • little pink sugar hearts for the nose (or pink icing)

For the cake: Place all the dry ingredients in a bowl and mix. Add water and oil and stir until combined. Pour into two greased, round baking pans and bake for about 30 min (180 C / 360 F)

Let the cake cool down before you cut it like this:

cut it


Decoration: Mix shredded coconut (just one or two hands!) with pink food colors. If you’re using Wilton gel colors, like I did, add a tiny little bit of water for even coloring). Mix icing sugar, corn starch and water until smooth. Apply this icing to the “face” and “ears”. Decorate the middle of the ears with pink shredded coconut, the face and the rest of the ears with white shredded coconut.

Cover the bow with colored icing of your choice. I used a chocolate button for the middle of the bow.
Use sugar hearts or pink icing as a nose and draw the face with black icing.

That’s it!

Note: You could also use 400g whole wheat or 400 all purpose flour. I tried both, it still works and tastes good! However, the recipe tastes best when you use some whole wheat flour (even if you’re not concerned about it’s health benefits and so on). Cocoa and whole wheat flour yields a really nice and rich flavor!



Bunny, grinning like a Cheshire Cat ;)

I love it when simple things actually look good. And if you’re a little more skilled and patient than I am (and it’s really nor hard to be more patient then me!) it could look even better!



But for now: Happy Easter!