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  • This lemon tiramisù is a fresh and light variation of my Best Vegan Tiramisù. It’s an elegant dessert and easier to make than you might think. A great alternative to cake, especially if you are not a fan of buttercream. All parts of the recipe are made from scratch and there aren’t any complicated ingredients involved.

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  • To make these marshmallow cupcakes, I updated and tweaked my old marshmallow fluff recipe. This version is much stabler and can be used for all kinds of things: as a topping or filling, you can coat it with chocolate to make flødeboller, stuff it between a couple of cookies, or whatever. Endless possibilities.

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  • This cake has a creamy cheesecake layer, a flaky and crispy crust, and a lovely, slightly tart rhubarb topping. It’s lovely for a spring garden party because it looks quite elegant, I think. But of course you could also just eat it on your couch as a treat to yourself. If you don’t have rhubarb, you could choose another kind of fruit. Berries would be best here.

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