For a cake with a diameter of 20 cm 2 x spring form (20 cm) For the leafs: 350 g flour 250 ml of sunflower oil 200 g raw sugar 4 medium ripe bananas, mashed 1 tin pineapple chunks (450 g), drained 50 ml pineapple syrup  (from the pineapple tin) 1 teaspoon cinnamon powder 3 tsp. vanilla essence
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For 4 servings: 100 g raw sugar 150 ml water 400 ml fresh tangerine juice Put the water and sugar in a saucepan and boil for 5-6 minutes (do not stir!!). Allow to cool. Add the tangerine juice and mix well. Put the mixture into a container with a lid and place it in the freezer. After about an
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For an oven tray of approx. 30/45 cm. 3 cups flour 1/2 cup raw sugar 1/2 cup sunflower oil 1/2 cup cold water 2 teaspoons vanilla essence 1 1/2 teaspoons baking powder lemon / orange zest, optional approx. 600 g fruit jam (1 1/2 jar) Whisk  the water with the oil, sugar and vanilla essence until the sugar has
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1 1/2 cup flour  3 large ripe bananas 1/2 cup raw sugar 1/2 cup sunflower oil 1 1/2 teaspoon baking powder a pinch of salt 1 teaspoon vanilla essence 1/2 teaspoon cinnamon powder 1/2 cup sunflower seeds (optional) 1/2 cup raisins (optional) Blend the bananas with the sugar until smooth. Mix all ingredients. Grease a oven cake form with
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300 g flour 6-7 tablespoons coconut flakes 150 g raw sugar 125 ml sunflower oil 375 ml coconut milk (if you use the canned coconut milk than dilute it with water, 1/2 coconut milk, 1/2 water) 1 teaspoon orange flower water (or vanilla essence) 2 teaspoons baking powder a pinch of salt oven form approx. 40/25 cm Mix
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200 g good quality pure chocolate, more than 72% cocoa 200 ml liquid vegetable whipped cream Bring the liquid whipped cream to a boil.  Allow it to cool slightly. Break the chocolate  into small pieces and melt it au bain marie. When the chocolate is melted, pour it little by little, over the cream,  stirring continuously. Mango mousse: 1 large mango
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200 g good quality pure chocolate, more than 72% cocoa 150 ml liquid vegetable whipped cream 1-2 tablespoons disaronno or cognac (to taste) 1 tablespoon coconut oil 1-2 tablespoons cocoa powder Bring the liquid whipped cream to a boil.  Allow it to cool slightly. Break the chocolate  into small pieces and melt it au bain marie. When the chocolate is melted,
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300 g flour 3 tablespoons cocoa powder 175 g raw sugar 125 ml sunflower oil 375 ml soy milk 100 g walnuts, crushed 15 g baking powder a pinch of salt oven form approx. 40/25 cm Mix all the ingredients except the walnuts, until the sugar is dissolved. Add the walnuts and mix. Grease the
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1 large mango 100 ml vegetable whipped cream Peel the mango , cut into pieces and blend until smooth. Mix it with the whipped cream. Refrigerate for at least half an hour before consumption. You can serve it with grated chocolate or chocolate ganache. 1 mango mare 100 ml frisca vegetala Mango se curata de coaja, se
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For a 24 cm diameter panettone: 800 g flour approx. 2 cups of soy milk, warm 200 g vegan sugar 200 g vegan margarine 3 1/2 teaspoons dry yeast 200-250 g raisins 100-150 g candied orange peel (and / or lemon) zest of an orange / lemon (optional) 2 teaspoons lemon essence (or vanilla) 1/2 teaspoon
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