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Vegan Cake
Ingredients
For the vegan alternative to whipped cream
2
Mug(s)
Soyana almond whipped cream
45
g
cane sugar
For the vegan chocolate biscuit
150
g
spelt flour (or whole spelt flour)
65
g
raw sugar
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!
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