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Flourless Mini Orange - Strawberry Cakes with vegan Sour Cream [Glutenfree]


Even as a seasoned vegan backer you make surprising and wonderful discoveries from time to time. One being vegan sour cream or in German we call it Quark. It is a lot heavier than normal yoghurt and is used to make creamy cakes or can be eaten on its own. I love this sour cream I have used it for so many vegan recipes or even to make vegan cheesecake.


Unfortunately, Strawberry season has not yet started in Austria. From now till about May to June Strawberries are imported from Italy and Spain. I’m not a big fan of imported fruits and vegetables due to a horrible ecological footprint and all kinds of other problems that come with importing food kilometres away from where they grow.


Therefore, this will probably be the last Strawberry post until May when fresh and local Strawberries hit the markets. I made these Minicakes because I was craving some super healthy recipe that I could eat guiltfree after working out for a couple of hours in the fitness studio. These Minicakes have no flour in then and no sugar. Dates are a wonderful sweetener because they are completely natural but a powerful sweetener. I always suggest to take a few 100 g of Dates and shred them in the mixer until you have mousse. You can store the Date mousse in the fridge for about 1 -2 weeks. Date mousse is much easier to process in any backing recipe, a lot better than whole dates. As always I hope you enjoy this recipe & have fun backing.


Flourless Mini Orange - Strawberry Cakes with vegan Sour Cream [Glutenfree]

Recipe Type


Vegan Bakes




A Sweet Point of View

Prep time:

12 mins

Cook time:

25 mins

Total time:

37 mins



These Minicakes have no flour in then and no sugar. Dates are a wonderful sweetener because they are completely natural but a powerful sweetener


  • 80 g Applesauce

  • 160 g Almond flour

  • 105 g Date mouse

  • 100 ml Aquafaba/Chickpeabrine

  • 1 package backing soda

  • 1 teaspoon apple cider vinegar

  • 1 pinch of salt

  • 80 g Strawberries

  • 1 grated Orange

  • 180 g vegan sour cream


  1. Blend the Almond flour in the blender to achieve a finer consistency, then sift the flour into a bowl and add the backing soda and salt. Then add all the other ingredients.

  2. Mix the Chickpeabrine until it turns white and foamy and add a pinch of salt.

  3. Fold the Aquafaba into the bater and back the cakes in 6 small cake forms at 180°C for 25 Minutes.

  4. Let the Cakes cool and mix some Agavesirup into the vegan Sour Cream and dabble as much as you want on the cakes. Top them with a Strawberry and enjoy.