For someone who loves dairy, is it a big adjustment to leave this out of her menu. And not only that, but these days dairy is (hidden) in so many products in stores. Dairy and soya is secretly in a lot of things we can eat. Now I need to read every packaging from things I buy, I noticed how much is added to everything we eat. Luckily we already cooked a lot fresh ourselves, but I didn’t knew that even in spice mixes, bread and chips there could be milk added.

I admit, to me it is hard to not be able to eat cream and butter. Or my yogurt in the morning. But when I look at my little girl, I know why I need to do it. My daughter has a cow milk protein allergy and since I’m breastfeeding her, I’m the one who has to follow a diet. I thought being pregnant was already challenging (with eating), but that’s nothing comparing to the diet I need to follow now.  After 3 weeks I have to say that I get used to it. Today I ordered a latte coffee with almond milk and I even didn’t noticed anymore it was different from my normal latte. My husband tasted it, because I was wondering if it really was almond milk, and he didn’t liked the taste. So I think I’ve got used to the taste. Also I really enjoy my oat milk with granola and fruit in the morning. 

But I’m glad I love to bake. It’s nice to be able to bake my own snacks and trying to be creative. Luckily I can eat eggs, so that makes the baking a lot easier! Today I made a banana bread, with eggs but with plant based butter. It turned out really nice!

I have to say, the world of vegan baking is pretty interesting. You can do so much with nuts and beans! One thing for sure, I learn a lot from this diet. Maybe I keep some of my new habits when I can eat everything again.. 


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(Vegan) chocolate meringue cupcakes
makes 12 cupcakes 


Aquafaba meringue (you can also use “normal” merginue, for recipe see this blogpost)

  • 900 g unsalted canned chick peas (you need 1 3/4 cups bean water)
  • 200 g granulated sugar
  • 1 tbsp vanilla extract
  • 2 tbsp confectioners sugar
  • 1/2 tsp cream of tartar

* When you refrigerate the reduced bean water overnigh, your meringue will be much sturdier and gelatinous, more resemblance to real egg whites. 

Chocolate muffins

  • 125 ml milk
    (for vegan option use coconut- almond or oat milk)
  • 125 ml coffee (water works too)
  • 65 ml canola or rapeseed oil
  • 1 tbsp appel cider vinegar
  • 1 tbsp vanilla extract
  • 145 g all purpose flour
  • 200 g granulated sugar
  • 35 g cacao powder
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt

Combine the sugar with the chick pea water in a pot and bring to a boil. Let boil for 15 minutes or until the chickpea water is reduced to 1 cup (240 ml). Let cool completely, preferably a night in the fridge. 


With an  electric hand or stand mixer, whip the aquafaba on high speed until it is thick, glossy and has firm peaks. This can take a long time (about 10 minutes). Combine the cream of tartar with 2 tbsp confectioners sugar and add to the meringue. Continue whipping until dissolved. 

Preheat oven to 175 ˚C (345 ˚F) . Grase a cupcake tin or use paper molds. 

Mix milk, coffee, oil, vinegar and vanilla in a big bowl. Mix the dry ingredients in a bowl and add, while mixing, to the wet ingredients. Mix until combined. 

Divide the batter and bake 12-15 minutes in the middle of the oven (or until a cake tester comes out clean). Let cool down completely. 

Pipe some aquafaba on the cupcakes. You can brown them a bit with a crème brûlée burner. Enjoy!




Vegan chocolade meringue cupcakes
voor 12 cupcakes



Aquafaba meringue (je kunt ook een gewone meringue maken, zie deze blogpost)

  • 900 g ongezouten kikkererwten in blik (je hebt ongeveer 400 ml bonen water nodig)
  • 200 g kristalsuiker
  • 1 el vanille extract
  • 2 el poedersuiker
  • 1/2 tl cream of tartar

* Als je het bonen water een nachtje in de koelkast zet, wordt je meringue veel steviger en komt het dichter in de buurt van gewone meringue. 


Chocolade muffins 

  • 125 ml melk
    of voor vegan cupcakes: kokos- amandel- of havermelk
  • 125 ml koffie (water kan ook)
  • 65 ml koolzaadolie
  • 1 el appel cider azijn
  • 1 el vanille extract
  • 145 g patent bloem
  • 200 g kristalsuiker
  • 35 g cacao poeder
  • ½ tl baking soda
  • ½ tl bakpoeder
  • ½ tl zout

Doe het erwtenwater en de suiker in een pannetje en breng aan de kook. Laat 15 minuten zachtjes koken of tot het ingekookt is tot 240 ml. Laat helemaal afkoelen, het liefst een nacht in de koelkast. 

Klop de aquafaba met een elektrische mixer op hoge snelheid tot deze dik, glimmend en mooie stijve pieken heeft. Dit kan lang duren (10 minuten). Meng de cream of tartar met 2 eetlepels poedersuiker en voeg toe aan de aquafaba. Klop nog even goed door. 

Verwarm de oven voor op 175 ˚C. Vet een cupcakevorm in of gebruik papieren vormpjes.  

Meng de melk, koffie, olie, azijn en het vanille extract in een grote kom. Meng de overige ingrediënten in een kom en voeg ze al mixend bij de natte ingrediënten.

Verdeel het beslag over de cupcakevorm en bak 12-15 minuten in het midden van de oven of tot een cake tester schoon uit de cupcake komt. Laat afkoelen. 

Spuit met een spuitzak meringue op de cupcakes. Je kunt met behulp van een crème brûlee brander de aquafaba een beetje bruinen.