Vegan Cake

Name: Vegan Cake
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 10 portions
Ingredients: Soyana almond whipped cream; cane sugar; vanilla powder; spelt flour (or whole spelt flour); raw sugar; cocoa powder; baking powder; sunflower oil; mineral water; sea salt and cinnamon; raspberries; mango; toasted almond flakes for decoration; Geröstete Mandelblätter zum Dekorieren

Preparation time: 35 min
Cooking time: 25 min
Total time: 1 h

Difficulty: hard

Ingredients

For the vegan alternative to whipped cream

2 Mug(s) Soyana almond whipped cream

45 g cane sugar

1 Pack(s) vanilla powder

For the vegan chocolate biscuit

150 g spelt flour (or whole spelt flour)

65 g raw sugar

15 g cocoa powder

0.66 Pack(s) baking powder

40 ml sunflower oil

150 g mineral water

1 Pinch(es) sea salt and cinnamon

Topping and decoration

150 g raspberries

1 pc mango

Some toasted almond flakes for decoration

Some Geröstete Mandelblätter zum Dekorieren

Preparation

For the vegan alternative to whipped cream

1. Whip the cream with the ingredients, refrigerate for about 30 minutes.

For the vegan chocolate biscuit

1. Mix all ingredients, bake at 160°C for about 25 minutes. Cool, then cut into 2-3 layers.

Topping and decoration

1. Gently fold raspberries into the vegan whipped cream (set some aside for decoration). Top and decorate the cake with the remaining ingredients. Done!