Angelina

March 18, 2021January 7, 2026

Sugar-free Vegan Apple Cake

Gluten-free, sugar-free, egg-free

I wanted to make myself and those around me a little treat last weekend. I had a hard time finding what I was looking for, so it ended up being a “two in one” version by combining two different cakes in one. You can make it vegan using margarine instead, and the almond meal can be switched to wheat, coconut or perhaps more of the gluten-free flour.

The first layer is pie dough. I didn’t use any sweetener in this one because I like the salty in contrast to the sweet filling. On top of that I put an apple crumble pie, made with almond meal for a bit more characteristic taste, and lovely oats.

“I felt high on sugar from only a small amount and would never have guessed that it didn’t contain any sugar.”

As sweetener I used powdered Stevia. And if you think that just won’t do it, let me tell you, it does! I felt high on sugar from only a small amount and would never have guessed that it didn’t contain any sugar. It may be due to my sugarless living these past months, and if so, I love it! Hopefully I’ll keep being that sensitive and won’t crave the real deal, aka table sugar.

March 3, 2021January 7, 2026

Vegan Twix – chocolaty and crunchy

Sometimes you just want something sweet, right? To be honest, I find it quite hard to decide what to bake/cook. There are so many delicious recipes, and I want to make them all! However, I’ve been craving chocolate for the last couple of days, so I was so pleased when I made the recipe that I’m going to share with you. The result was absolutely satisfying!

“The final product didn’t disappoint.”

I avoid refined sugar as much as I can. The Swedish brand Cloetta has dark chocolate that’s sweetened with steviol glycosides and maltitol. And it’s also vegan. I use it in many recipes, and I can highly recommend it! Or at least try a sugar-free option if you can find some near you.

Due to my desire to make everything totally vegan, I swapped the dairy products and syrup for coconut cream and agave. And because you only use almond and coconut flour, it’s gluten-free (but if you want to, you can make it with ordinary cream and chocolate instead). The final product didn’t disappoint.

December 23, 2020January 7, 2026

Vegan Saffron Risotto – The golden spice

This recipe is gluten-, sugar-, dairy- and meat-free.

The Christmas spice

During the fall I’ve been testing out different recipes every Saturday. When you don’t consume that much gluten, sugar, dairy and meat, it can be a little bit tricky sometimes, to say the least. BUT… the more you practice and experiment, the better you get and the more you learn. We can all agree on that, right? It’s actually not that hard to be healthy, take care of your body, but at the same time eat delicious food.

It’s beginning to look a lot like Christmas (can you hear it), so in this blog post I wanted to share a recipe that includes some classic Christmas flavors, at least here in Sweden. It has a red color to it. It makes the food look golden yellow. It’s expensive. Usually you only need around 0,5-1 gram per dish. Can you guess what it is? Ah, who am I trying to fool? You’ve already seen the header by now. The answer is saffron. The magical saffron.

Risotto + Saffron = perfect marriage

Risotto is also one of my favorites, so combining these two is a great idea! In this recipe I’ve been using vegan parmesan. During the years I’ve tested most of the vegan cheeses. Some are ok, some are great, and some are not that great, with a “plastic” feeling to them. This parmesan is one of my favorites, though. And I would use it on everything if I didn’t control myself. A good quality pasta, with homemade pesto, topped with this parmesan… oh my, you have to try it! Super duper superb!

This saffron risotto is easily made with a lot of taste from the wine and cheese. However, I must say that if you want to, you can use more broth with a splash of vinegar instead of wine, and another cheese with a little bit of character. Go with what you like and have on hand. The saffron itself is the one that’s going to make the whole dish! Have a lovely day, Bon appétit!