Orange cake

Orange cake

made with potatos

5-7 serves

There are some recipes in our lives that we feel binded to, just because of the story behind it.

Usually these recipes are those that left us a mark since we were just kids. They have been there to confort us in difficult times or just renforce the feeling of safety when we need it the most, i compare these recipes to the feeling of being under the blankets during Winter, it’s something so satisfying that also makes us feel protected.

The Orange cakes always transport me to that particular moment of my life when only one thing mattered for me, that was to watch Disney movies and discover how video games worked.

In order to recreate the properties of the dairy products in this récipe i used my firsts knowledges of vegan pastry, at that moment i used to use a lot of vegetables and fruits to obtain the hidration and fluffiness i was looking for.

Lately we see more and more the use of transformed products in vegan bakery but sometimes we can achieve the same results with natural ingredients as you’ll see with this recipe


  • 100g of pealed potato
  • 100g of water
  • Zest of 1 green lime
  • Zest of 1 orange
  • 180g of sugar
  • 218g of all purpose flour
  • 11g of baking powder
  • 1 pintch of baking soda
  • 90g of Orange juice
  • 130g of oil (a neutral one)


  • 1 hand blender or a regular one
  • 3 bowls
  • 1 sieve
  • 1 pot
  • 1 whisk
  • 1 scale
  • 1 cake mold
  • Parchment Paper


  1. Weight the ingredients
  2. Sieve the dry ingredients and pour them in a bowl
  3. Mix in another bowl the sugar with the zests
  4. Boild the water with the 100g of pealed potatos
  5. When the potatos are done, drain the water.
  6. Blend the potatos with the 100g of water
  7. Pour the parfumed sugar on the dry ingredients mix
  8. Integrate the potato mix to the dry ingredients.
  9. Pour the Orange juice and stir it all up
  10. At the end we add the oil, and we stop stiring from the moment we do not see any oil traces.
  11. Putt he mix into the oiled and floured moldo r covered with parchment paper.
  12. Put in preheated oven at 180C/ 356F for 40 min – 1h
  13. Let it cool before demolding .

Vegan hot chocolate

Latin American hot chocolate

vegan version

2 serves

Chocolate is so reach of stories, it was considered as a gift from the gods and transformed into an exchange coin since the metal ones were not available in certain cultures.

I think that chocolate binds us all, it has so many variations and each culture added something to it.

My mind finds itself always divided when i think about it. The human memory can go one step ahead and one step forward making our feelings get to the surface at that instance.

For me chocolate is equal to rainy days, ready to cheer you up when you need it the most, also is a breakfast beverage for a kid, at the same time it is a shared feeling, because in my country is kind of commun to share it while mourning the ones we lost.

So you can have a picture of what i’m talking about when i say that my mind finds divided while thinking about chocolate.

In one of my more cherished memories i remember one of my aunts making hot chocolate with spices to drink while taking sweet bread, always between 4pm and 5pm she was getting ready for this moment of nourrishing culture.

In other hand other memory i have is about one my aunts making it while we were at the funeral of my uncle.

So many stories in so many ways to do one ingredient. It’s time to make your own with this recipe


  • 251g vanila flavored soy milk
  • 28g of blond sugar
  • 12g Cocoa powder (raw)
  • 1 cinnamon sticks
  • 1 dried hot chili
  • 2 dried juniper berries
  • 4 almonds
  • A pintch of salt
  • A pintch of nutmeg
  • A pintch of Tonka bean


  • A pot
  • 1 Whisk
  • 1 Scale

Advice: if you want it less thick add 10g of hot water


  1. Pour all the ingredients in the pot
  2. Heat the mix
  3. Cook at low heat and whisk until thick
  4. Serve or pass through a seave the drink before serving.


Plantain on maple syrup

Let the culture invade your senses

2 serves

The story behind this recipe starts with the love that one of my aunts wanted to express to me. I consider her like a mother since she has been always there taking care of me. Also she calls me her son.

She wasn’t used to cook but sometimes when there was no one to finish preparing lunch, she prepared fried plantains and even when it might be something simple to do, for me she was the best plantain fryer chef ever existed on earth. Hers were the most juicy, sugary, soft and crunchy fried plantains i’ve ever tried.

Each time i prepare plantains i remember her even if when i do it is not the same. But i can assure you she tought me well.

Plantains in south america are a basis in each dish. To chose the right ones you must look for those that have these dark spots and intense yellow skin, but hey ! if you live in Europe (if you live in a colder weather) like i do, this is not the right time to cook them.

It took me a moment to understand when it was the right moment to prepare these sweet fruits. Actually thanks to my French husband, that reminded when i told him the last time « i think these ones are not ripe enough yet, probably i’ll take them a bit more dark » and he brought home the most dark ones, and i got scared because this in my country means that they are ready to start fermentation and put them in the trash. He was so amazed by the flavor he discovered while trying « allocos » (that’s how in africa they call the fried  plantains, in venezuela we call them « tajadas » or « tajadas de platano »), that we prepared them for a while until finding the right ones, the really dark ones on the outside he brought home.

Here in France the plantains most of the times come from Africa, but you can find also from south american countries. Which is environmentally speaking not much interesting because the trip these guys must have done to get there in your hands is just huge. Always try to take in mind where you live and what’s near to your location at the moment you are buying them.

After my obssesion of doing plantains in France i came to my senses and realized my environmental impact while doing this, so now i do it less but still do it because of the memories of those nurturing moments i lived while eating this dish.



  • 2 ripe plantains

  • 80g of margarine
  • 3 cinnamon sticks
  • 1 ½ table spoon of maple syrup
  • A pintch of salt


  • Large tray

  • Fork
  • Oven
  • Tablespoon
  • Knife


  • When you see the plantains are starting to get some color from one side turn them until well cooked. 


  1. Peel the plantains

  2. Put them in a large tray
  3. Use a fork and make holes in two sides of the plantain
  4. Put the margarine, the maple syrup and the cinnamon sticks in
  5. Cook in the oven at 180C/ 356F until Golden Brown. 

Cocada “coconut milkshake”

"Cocoda" coconut milkshake

without fresh coconuts

1 serve


  • 80-100g coconut milk (50-70% fat)
  • 300g coconut water
  • Ice cubes
  • Caramel or vegan condensed milk
  • 1tbsp blond sugar(optional)


  • Blender

  • Weigthing scale

Advice :

  1. If you find a fresh coconut with wáter inside isa ll you’ll need for this recipe.
  2. You can add the caramel or the condensed milk to the preparations instead of the sugar and mix it with the rest of the ingredients.


  •  Weigh the ingredients
  • Pour and mix the ingredients in the blender
  • Serve in a glass decorated with the caramel or the vegan condensed milk 

Rice Leftovers cake

Rice Leftovers Cake

Grandma's recipe

9 cakes


  • 200g of cooked rice
  • 90gr of all purpose flour
  • 1tsp of bicarbonate/ baking soda
  • 4g of salt
  • 200g of vanilla soy milk
  • 1 tbs of cider vinegar
  • 50g of blond sugar
  • Oil

Kitchen utensils:

  • 1 Pan
  • 2 Bowls
  • 1 Whisk
  • 1 weighing scale
  • 1 spatula


  •  If you fry the batter be careful, it’s kinda
  • Soy, almond
    or any plant based proteined added milk can make it work


  1. Weigh the ingredients
  2. Pour and mix the soy milk and the vinegar
  3. Pour and mix the dry ingredients in a bowl
  4. Mix all together
  5. Serve small doses in a hot oiled pan. Or you can fill the pan with some oil and deep fry the mixture.
  6. Wait until the sides get a bit firm and flip with no hesitation.
  7. Wait until is golden brown
  8. Serve and sprinkle some sugar on.

Vegan Eggnog

"Ponche de crema"

vegan and with rhum

4 glasses


  • 400g of vanilla soy milk
  • 30g of corn starch
  • 70g of sugar
  • 1 lemon zest*
  • 1 cinnamon stick
  • 2 juniper berries
  • 1 clove
  • ½ shredded tonka bean
  • 70g-150g of rhum*


  • Pot
  • Scale
  • Immersion blender
  • Fridge
  • A glass bottle or a jar


  • In order to obtain the lemon zest you can use a swivel peeler and then remove the with part pf the zest in case you’ll have some.
  • In case you do not want to use a lime zest you can use the zest of half an orange.
  • The rhum used its a venezuelan one (my favorite) just assure you to use a one to make cocktails.
  • Use between 70 and 150g of rhum, the choice is based on your taste on acoholic cocktails.
  • For an alcohol free version you can use some ginger, add more cloves, more juniper berries and 100g more of vanilla soy milk.


  • Pour all the ingredients in the pot except for the rhum.
  • Whisk it all up until two minutes after the boiling point.
  • Take it out from tha heat and with the help of the immersion blender integrate the rhum.
  • Fill the bottle and put it in the fridge.
  • Serve it with ice cubes.

Vegan « Quesillo »


de parchita

5-7 serves



  • 86g Passion fruit juice *
  • 48g aquafaba
  • 40g Olive Oil
  • 195g Soy cream
  • 170g Vanilla soy milk
  • 3g Agar agar
  • 15g Potato starch
  • 35g Corn starch
  • 60g Blond sugar
  • 1/8 c/c Vanilla bean powder

90g Blond sugar
60g Water
10g Passion fruit seeds *

Kitchen Ustensils:

  • 2 Pots
  • Whisk
  • Balance
  • Bowl
  • Hand blender
  • Mesuring spoons
  • Round shaped Mold or a pastry circle (for a 100°C temperature)
  • Sieve
  • Knife
  • Cutting board
  • Tablespoon


  • For the juice, press the fruit’s pulp against a sieve with a spoon.
  • The seed obtained will be used to decorate and give some flavor to the caramel.

For the caramel:

  • Pour all the ingredients in the pot and cook them at low heat until caramelised (light brown colour).
  • If you choose to use a mould you must pour the caramel in it before putting the quesillo’s mix.
  • If you decide to use the pastry cercle you must pour the caramel at the end on the quesillo mix.

For the quesillo’s mix :

  • In a bowl pour the passion fruit juice and add the oil little by little mixing with the manual blender to process an emulsion.
  • In a pot pour the rest of the ingredients.
  • Cook at slow heat, stop 2 min after the boiling point.
  • Mix both mixtures with the manual blender.
  • Finally pour the mixture into the mould or the bakery cercle.
  • Let it cool in the fridge for 4h minimum.

Vegan Tequeños


with vegan cheese

7-9 unit


  • 50g Olive oil*
  • 20g Blond sugar
  • 100g water
  • 350g all purpose flour
  • 3g salt
  • 1 vegan cheese bloc *
  • 1L oil to fry*

Kitchen utensils:

  • 1 bowl
  • knife
  • Cutting board
  • 1 pot
  • 1 Rolling pin
  • 1 Balance
  • Stand Mixer
  • Fryer
  • Fridge


  • The oil can be replaced by a neutral oil like sunflower seeds oil.
  • Try to chose a kind of vegan cheese that will melt, avoid the kind of vegan cheese that looks like goat cheese, they has usually more water and it can be dangerous while frying.
  • You can also use chocolat bars to do a dessert version of it. Or you can do your own chcolate bars by freezing your favorite spreading chocolat in a rectagular mold.
  • You can use less oil if you dont have a frier. A little and deep casserole will do the work, or if you have an airfryer you can try with it.


  • Heat the water, oil and sugar until 70°C, avoid the ebullition point.
  • Put the flour and the salt in a bowl
  • Slowly pour the hot liquid to the dry ingredients and let the bakery robot work for 10min and then let it cool at the fridge another 10min.
  • Cut the vegan cheese or the chocolate into sticks of 1cm.
  • Spread the dough with the roller and try to get a rectangle of 4mm of
  • Put a bit of flour to avoid the dough to stick, and then roll the dough
  • Cut the roll into stripes of 1cm of width.
  • Take the sticks of vegan cheese or chocolate from one of the sides and pass the stripes in rder to cover two faces of the stick.
  • Finally roll the stick with the dough being sure that the filling is well covered and there’s no blanks.
  • Fry the tequenos in the fryer for 6-7min at 170°C.

Vegan “Tres Leches”


with Objet Fetiche's caramel

7-9 serves


For the cake

  • 80g Olive Oil*
  • 80g Blond sugar
  • 1 tbsp Appel vinegar*
  • 200g Silky Tofu
  • 100g All purpose flour
  • 1/8 tsp salt
  • 1/8 tsp vanilla bean powder
  • 8g Corn starch
  • 11g baking powder

For the 3-Leches cream

  • 90g Caramel à tartiner Objet Fétiche
  • 50g Vanilla soy milk
  • 50g Soy cream
For the meringue cream (option meringue)*

  • 140g Aquafaba
  • 140g Blond sugar
  • 50g icing sugar

Kitchen utensils:

  • 2 Bowls
  • 1 fork or a whip
  • 1 Balance
  • Baking sheets paper
  • Manual Mixer
  • Mesuring spoons or 1 tsp and 1tbsp.
  • 1 round mold of 10cm diametre
  • Stand mixer or a beater
  • Oven
  • Fridge


  • The oil can be replaced by a netral oil like sunflower seeds oil.
  • The apple vinegar can be replaced by lemon juice.
  • The quatitiies proposed for the meringue cream can be reduced in a half unless you decide to do a meringue instead.
  • To create a more aesthetic dessert you can do a meringue, and to do it you’ll need also 14g of corn starch that you’ll add after putting the sugar. You’ll have enough meringue to do it twice in case one goes wrong.
  • Consider that to achieve a vegan meringue it will need between 45min or 1h30 in the oven at 100 ° C with the ventilation option.

For the cake:

  • Pre heat the oven at 180 °C
  • Put in a bowl the tofu, the sugar, the vanilla, the appel vinegar and ix it all with the manual mixer by adding the oil slowly.
  • In another bowl put the flour, the salt and the baking soda.
  • Slowly pour the dry ingredients into the tofu mix, to avoid lumps.
  • Pour the mix into the mold already covered with the baking sheets and put it in the oven for 45min or until its cooked.

Pour la crème meringuée: 

  • Whip the aquafaba with the bakery robot or the beater at all speed by 5min aprox.
  • Pour the blond sugar and then the icing sugar slowly.
  • Slowly pour the corn starch if you chose to do a meringue
  • Let it whip for 10 min or until firm.

For the 3-leches cream:

  • Mix the soy milk, the caramel and the cream together.


  • To simplify you the shore, you can unmold the cake to remove the paper sheets en then put the cake back in, to put some holes on it with a fork to allow it to soak all the cream that you are going to put in.
  • Finally to decorate the cake you’ll put the cream meringue on top by doing any form you like, this cream starts losing air from day two but it will resist a few days.
  • Let it cool in the freezer and serve.

No margarine cookies

Cookie Dough

with olive oil

7-9 cookies


  • 50g olive oil*
  • 50g brwon sugar
  • 75g all purpose flour
  • 25g oatmeal flour*
  • 1/8 c/c salt
  • 1/8 c/c vanilla powder
  • 15g corn starch
  • 30g hot water
  • ½ c/c baking soda
  • 1 C/S apple cidre vinegar*
  • 100g dark chocolate chips*

Ustensiles de cuisine :

  • 1 big bowl
  • 2 regular size bowls
  • 1 fork or 1 whisk
  • 1 scale
  • baking paper sheet or 1 silicone mat
  • 2 tablespoons or an icecream scoop
  • Mesuring spoons or a table spoon and a teaspoon.
  • Oven
  • Freezer or fridge


1)You can replace the oil by a neutral one (sunflower or peanut).

2)The oatmeal flour can be obtained by mixing the oatmeal flakes.

3)The apple cidre vinegar can be replaced by lime juice.

4)100g of a dark chocolate bar chopped can replace the chocolate chips but also frozen berries can make it work.


  • Heat the water.
  • In a regular bowl mix the oil, the sugar and the vanilla powder.
  • In another bowl pour the hot water over the corn starch in another.
  • Mix the activated corn starch with the oil mixture.
  • Pour the previous mix on the flour, oatmeal flour and the baking soda.
  • Pour the apple cider vinegar at the end followed by the chocolate chips.
  • Let the dough rest in the fridge for 10-15min.
  • Preheat the oven at 180°C
  • Using the spoons you can form 7 cookie balls and put them over a tray covered  in baking paper sheet. Let them cook for 15min at least.