• 400 g spelt flour
  • 1 tbsp salt
  • 1 tbsp egg – replacement powder
  • 60 g raw cane sugar
  • 2 dl almond milk
  • 60 g coconut oil
  • 1 fresh yeast cube


  • 2 dl vanilla soy milk
  • 55 g raw cane sugar
  • 1 pack of vanilla sugar
  • 60 g coconut oil
  • 2 dl vegan creme (e.g.  soja cuisine, coconut cuisine)

What to do


  1. Heat up the coconut oil until it’s liquid. Let it cool down a bit before pouring into the dough!
  2. Mix all dry ingredients (flour, salt, sugar, egg replacement powder).
  3. Shape your dough like a crater and pour in the lukewarm coconut oil.
  4. Blend the yeast with some lukewarm plant milk and then also pour it into the “crater”.
  5. Knead the dough until smooth.
  6. Cover the dough with a moist warm towel for 40- 50 minutes and make sure it’s placed somewhere warm without any draft! In the end the dough should be 2 times bigger than before.
  7. Meanwhile you can make the glaze, grease the baking dish with some coconut oil and preheat the oven to 180° C / 356° F.


  1. Heat up the coconut oil until it’s liquid and let it cool down a bit.
  2. Mix it with the remaining ingredients.

last steps

  1. Pour half of the glaze into the baking dish.
  2. Form small dumplings out of the dough and place it into the baking dish.
  3. Bake the Dampfnudeln for 30 – 40 minutes until they are golden brown, then pour in the other half of the glaze and bake it for another 5 – 10 minutes.
  4. Remove it from the oven, let it cool down a bit and serve it with vanilla sauce or stewed fruit (e.g. plums).


If you want them to be extra moist just add a bit more glaze.


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