Cakes & tarts


For the tarts we use two basic crusts: a light one and a dark one. The crusts are made of

  • coconut shreds, oats, banana
  • walnuts, almonds, cocoa (unsweetened), banana

The fillings are more variable. Most of them contain mainly either fresh fruits or silken tofu.



Depending on the cake many different ingredients are used. The only important thing is that all of them are whole-food and plant-based.


If you would like to know the recipe of any special cake or tart please do not hesitate to write a request using our contact page.

Soy milk

  • 100g soy beans
  • 1l filtered water
  • salt, panela, vanilla (optional)

Soak beans in water over night. Discard water and blend the beans with the filtered water. Let the pulp come to a boil and pour it through a nut milk bag. Bring the filtered milk to a boil a second time and let it simmer for about ten minutes at low heat. If desired add remaining ingredients.


(The remaining solid part of the soy beans, called okara, can be used for baking bread, as a base for spreads or in other recipes).

The classic one: our soy milk is produced by soy beans that we grow on our own land. This assures us that it is free of genetic modification, pesticides and other chemicals. Besides the beans our soy milk only contains water - except if a costumer explicitly asks for a pinch of salt, a tablespoon of panela or some vanilla. As an ingredient in a dessert, for the production of tofu or to drink it just like that - our soy milk has a mild taste and is well digestible. In a closed jar and refrigerated it lasts for up to two weeks, already opened it should be used within a few days. The best thing about our soy milk: you can even use it to improve your coffee or tea without it curdling.

Sour Cream

Our sour cream can also be used in many different ways. For example as a dressing in salads, for cooking, as a dip or even pure as spread on bread. It is made of 100g cashew nuts (soaked over night), two tablespoons nutritional yeast, the juice of three limes and a pinch of salt and pepper. Just combine all ingredients in a blender until you receive a creamy texture. If you want to you can add herbs and spices - done!

  • 100g cashew nuts     (soaked over night)
  • 2 tbsp nutritional yeast
  • juice from 3 limes
  • pinch of salt
  • pinch of pepper

Mix all ingredients in a blender.


We produce the tofu with our home made soy milk. To receive a firm texture we let it set over night in a tofu press to squeeze out as much water as possible. Afterwards it can be marinated and seared (e.g. to improve salads or curries), breaded and fried (for tofu nuggets) or used in a different way.


  • 1l soy milk (see above)
  • 15g Nigari (magnesium chloride)
  • 50ml warm water

Bring the milk to a boil and let it cool down for three to five minutes. Dissolve the Nigari in the warm water and add it to the milk. Give it a short but intense stir until everything is combined. Let it rest for 15 minutes. Line a nut milk cloth on the tofu press and pour in the curdled soy milk. Press with some weight on it if you want firmer tofu. Store the tofu in filtered water and change it every day to expand shelf life.

Chocolate spread

  • 200g hazelnuts
  • 60g panela
  • 200ml soy milk (see above)
  • 20g cocoa (unsweetened)
  • 5g salt
  • pinch of vanilla

Roast the hazelnuts for seven minutes at 150°C. Remove the skins. Blend them for at least five minutes (until you receive some buttery texture). Add the remaining ingredients and blend again until everything is combined.

Who does not love it? A soft bread with a thick layer of chocolate spread to start the day? For many vegans it means a great sacrifice to not be able to eat these comfort foods any longer. Especially because many of the vegan alternatives from different stores leave a lot to be desired. Lucky us (and you) that we found this wonderful recipe. Thanks to the huge amount of roasted hazelnuts it tastes great and nutty. The remaining ingredients (see middle column) complete the taste to perfection.


  • 100g cashew nuts (soaked)
  • 240ml vegetable milk
  • 2 tbsp nutritional yeast
  • 1 tsp miso paste
  • 4 tbsp tapioca starch
  • juice from 2 limes
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • pinch of salt
  • pinch of pepper

Mix all the ingredients in a blender until well combined. Cook at medium temperature mixing constantly until you have a stretchy homogeneous mass.

With this recipe vegans can finally enjoy goodies like lasagna, pizza and more again. Our cashew-mozzarella has not only a great taste, but also a creamy texture which enables us to spread the cheese on top of our beloved foods before baking. It does not blister and is not stringy like usual cheese, but indeed it is way more healthy and as delicious as the non-cruelty-free one is. We had even not-yet-vegans try it and they loved it.


  • 200g blanched almonds (soaked)
  • 100ml rejuvelac
  • 75g + 1/2 tsp salt
  • 600ml + 60ml water
  • 2 tbsp agar

Blend the almonds with 1/2 tsp salt and rejuvelac. Pour into a glass container and let sit for one or two days (until small bubbles start to form). Dissolve the agar in 60ml water, bring to a boil and let simmer for four minutes at low heat (the texture gets a bit harder and then softer again and many bubbles form). Pour the almond-mix into the boiling agar, stir well and let simmer until the texture starts to harden. Pour in a glass container covered with a cheese cloth and refrigerate. Dissolve the remaining salt in the remaining water. Cut the feta into four pieces and put it into the salty water. Let it age in the salt water for three weeks or more, the longer it soaks the better the taste!

This alternative to feta astonishes absolutely everybody. Not only the texture, but also the taste is similar to the original feta made from sheep's milk. The production is a bit complicated indeed (the taste is best if you let it age for three weeks in salty water), but it's definitely worth it. Even if you do not have the patience to wait for three weeks it tastes very good. In the refrigerator the almond-feta lasts up to four months - theoretically. If nobody eats it by then. We were really surprised when we tried this recipe for the first time!


  • 100g cashew nuts (soaked)
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 carrot
  • 1 yellow or red paprika (roasted)
  • 1/2 potato
  • 1/2 sweet potato
  • 2 tbsp tapioca

Put everything in the blender and mix until smooth. Pour into a pan, bring to a boil and let simmer until the texture starts to thicken.

We are really really proud of our cheddar. The production is super easy and thanks to our home-made onion and garlic spice (just dehydrate red onions and garlic and then grind into a powder ) it has a great taste. To make sure it has the typical color we add a carrot and a yellow roasted paprika. We use it as spread, for cooking or just like that as a dip. Since it is made of only healthy ingredients (see left column) the nibbling is twice as fun! If you want to receive a firmer texture just add a little more tapioca starch or some agar.


Our vegan alternative to Parmesan lends itself perfectly to refine pasta. But also sauces get a very intense taste if you add some of the Parmesan due to the nutritional yeast. Since the recipe is very easy you can prepare the Parmesan spontaneously all the time. Try and test it with not-yet-vegans without telling them. They will not notice the difference.;-)

  • 125g cashew nuts (roasted)
  • 3 tbsp nutritional yeast
  • 2 tsp garlic powder
  • 1 tsp salt

Just blend everything in a food processor. Done! Not too long or you will have nut butter instead of powder.

Whole wheat bread

  • 400g whole wheat flour
  • 150g okara
  • 50g flax seeds
  • 15g dry yeast
  • 3 tbsp apple vinegar
  • 2 tsp salt
  • 300ml water
  • 100g walnuts (chopped)

Mix all the ingredients. Let it rise for one hour. Bake for 55 minutes at 180°C.

The good, old, "German" whole wheat bread. To be honest: here in Peru nobody knows it. We just could not content ourselves with the locally made bread: it is not crunchy at all and has many unhealthy ingredients. Why the hell does everybody put sugar in a bread??? It is ridiculous to us! To enjoy a whole wheat bread nevertheless we quickly decided to make up our own recipe. So far everybody likes it, because it does not only taste delicious but also delivers important nutrients due to the beans and flax seeds. A additional plus is that we can use the leftovers from the soy milk production (okara - the beans ;-)) in a useful way.

Banana bread

  • 4 ripe bananas
  • 200g whole wheat flour
  • 100g oats (optional)
  • 250ml soy milk (see recipe above)
  • 1 tbsp baking powder
  • 1 tsp vanilla
  • 1 tbsp flax seeds (grounded)
  • 3 tbsp water

Mix the flax seeds with the water and let it go for five minutes. Crumble the banana with a fork. Add the remaining ingredients. Mix everything. Bake at 200°C for about an hour.

Is it a bread? Is it a dessert? Nobody knows. But, whatever, it tastes amazing - plain, garnished with fruits or even covered with our chocolate spread for those with a sweet tooth. Actually a teaspoon of cinnamon powder should also be part of the recipe, but due to the fact that our baker hates cinnamon, we do not use it. You can try which way you prefer.

Coconut cookies

These little cakes are real fast sellers. They are very easy to prepare (we have leftovers from the coconut milk production all the time anyway) and taste amazing. Since they are made only of three very healthy ingredients you do not even feel guilty after eating them. Even if you eat them all at once. You can also vary them as you prefer, e.g. with some marmalade on top or some nuts or dried fruits in the dough. Just be creative.

  • 50g coconut flakes (leftovers from the production of coconut milk)
  • 100g oats
  • 3 bananas

Mix all the ingredients. Form small cakes out of the dough. Bake it at 200°C for about 20 minutes. Done! Really! That simple! Raw-vegans can simply eat them without baking.


Ronja Heinemann

Andrés Seidler del Pozo


Jr. Aguaytía MZ 21 Lt 9


Pucallpa, Ucayali



+51 985 734 359