Vegan delicacy for our 25th anniversary

We promised a delicious recipe we can enjoy together for our anniversary. Food will bring us together and will make our special day even more pleasant.


  • 2 c flour – 150 g
  • 1/2 c carob – 50 g
  • 2 T barley coffee powder (orzo, Inka)
  • 1 1/2 c sugar – 175 g
  • 1 1/2 t soda
  • 1/2 t salt
  • 1/4 c oil – 50  ml
  • 2 c water (sparkling water is best if you have it) 225 ml
  • 1 T vinegar
  • 1/2 cup of toasted, chopped walnuts

Mix all dry ingredients together.  Add the oil and water, beating the batter until well mixed – it will be a very runny consistency.  Add the vinegar at the end, and only when the oven is already hot (approximately 350 degrees) so that the cake can immediately be put in the oven, while the baking soda and vinegar are reacting and causing bubbles in the cake. Fold in the walnuts.  Spoon into a greased or lined muffin tin, and then bake until done (about 30 minutes).


  • 1/2 cup powdered sugar (1 package Dr. Oetker’s)
  • 100 grams vegan margarine (1 stick)
  • 2 T barley coffee
  • 1 T carob powder

Melt the margarine over a low flame and then add the other ingredients, whisking until smooth and shiny. Glaze the cupcakes when slightly cooled – if they are too hot, the glaze will simply melt off, but some warmth helps it to spread easily.