Christmas Treats

At this time of year, the treats are everywhere and whereas I try to eat very healthy during the year, I have to admit that I do appreciate and indulge in the not so healthy Treats at Christmas time.

I recently baked this lovely black and white Cake that isn’t necessarily a Christmas cake, but I added the Christmas Spices to it to make it just that.

It was quickly made, is very yummie and can be frozen should you not eat it all at once.

I found this recipe in a book that was given to me by a friend a couple of years ago. The original version is using Soy yoghurt but as I am not a fan of the taste of Soy, I used Coconut yoghurt as an alternative and added a bit more starch to the mix.

I hope you enjoy this cake as much as I do and have fun baking it!

Preheat the oven at 200 °C
For the dough:

150 gr flour
2 Tbsp sugar
1 Tbsp Cocoa
1 pinch of Salt
1/2 Tsp Christmas spices
70 gr vegan Butter
3 Tbsp plant based milk (I used Almond)

Mix all ingredients together (I do this by hand) and roll out with a pin roller to fit into a 28 cm cake tin. Leave approx. 1/4 of the dough to cut Stars (or else) with a cookie Cutter

For the filling:

60 g vegan Butter at room temperature
90 g Sugar
90 g ground Almonds
75 g Starch (I used Potato Starch)
1/2 Tsp Vanilla or mark from 1 Vanilla pod
1 pinch of Salt
grated Lemon zest from 1/2 Lemon
1 pinch of Cinnamon (or to taste)
1 pinch baking powder
500 g plant based  plain Yoghurt

Mix the vegan Butter and Sugar until foamy, add all the other ingredients until you have a smooth consistency.
Add the mix into the baking Tin, place the Cookies on top and bake for approx. 45 Minutes or until golden brown. I covered the cake for 30 mins in the oven and without for the remaining time.

And now enjoy!



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