Vegan Cherry and Banana Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 2 hrs 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 6 tablespoon vegetable oil
- 4 teaspoons baking powder
- 250 ml water
- 175 grams sugar
- 225 grams flour
- 1 packet vanilla sugar
- 1 glass morello cherries, drained, catch the juice
- 3 banana (s)
- 1 packet custard powder (vanilla flavor)
- 500 ml soy milk (soy drink)
- Desiccated coconut
- 1 pack cake glaze, vegan
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Make a smooth dough from flour, sugar, water, vanilla sugar, baking powder and vegetable oil. Pour into a previously greased springform pan.
- Bake the base at 180 ° C for about 20-25 minutes (make a stick test - if you stick a wooden stick in the middle of the dough and no dough sticks when you pull it out, it is done) and let it cool down well.
- Put a cake ring around the base so that the mass stays in place later. Then cut two bananas into thin slices and spread them on the bottom.
- Make a vanilla pudding (also tastes great with strawberry pudding) as follows: Remove a few tablespoons from 500 ml of soy milk and mix the pudding powder and 50 g of sugar with them. Bring the rest of the milk to the boil and add the mixed pudding powder. Mix well and, after a short cooling time, stir in some desiccated coconut.
- Spread the mixture on the bananas and then spread the drained morello cherries and the rest of the banana on the cake. Finally, make a cake glaze with the juice of the cherries and spread on the cake.
- Chill in the refrigerator. After about two hours, the cake ring can be removed and the cake cut.
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