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Vegan Cake

Ingredients

For the vegan alternative to 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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