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New Year’s Snow Cake (Vegan, Gluten-Free and Nut-Free)



  • 200 g. of gluten-free flour
  • 100 g. of brown sugar
  • 1 tablespoon baking powder
  • a pinch of sea salt
  • mixture of spices: half a teaspoon of minced nutmeg and cloves, 2 teaspoons of ground cinnamon and 1 teaspoon ground ginger
  • 180 g. homemade, organic apple juice
  • 100 ml. of hot water
  • 50 g. of grape seed oil


Photo credits: Pure Ella


Mix all the dry ingredients in one and the liquid in another bowl. Then, mix them together and let the mixture sit for ten minutes. Bake in two baking trays between 15 and 20 minutes (check with a toothpick if the batter fried). For four crust (as shown), double the amount.



  • 250 g. coconut milk
  • 4 tablespoons brown sugar
  • 1 1/2 tablespoon potato starch
  • 150 g. vegan butter
  • 20-30 drops of stevia


In a small bowl, mix the starch with the cold milk so that you get a mixture without lumps. Heat the remaining milk, add sugar and when it is completely dissolved move away from the heat and add the whisked starch. Return to the oven and cook until it thickens. Cool down well in the fridge. Beat the butter and slowly add the cooled mass spoon by spoon. Put the crust and the frosting, than over the first frosting put the second crust… and so, until you’re out of crusts 🙂 When you’re done, garnish with a sprig of rosemary and pomegranate grains.

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