Vegan Strawberry Cake with Vanilla Pudding and Sponge Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 180 g raw cane suar
- 175 g spelled flour
- 40 g soy flour
- 3 teaspoons baking powder
- 1 point vanilla sugar
- 3 tablespoon vegetable oil, neutral
- margarine
- 1 point pudding powder, vanilla
- 500 ml soy milk (soy drink) or oat milk
- 40 g raw cane suar
- 1 kg strawberries, fresh
- 200 ml water
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° top / bottom heat. Do not use circulating air. Grease the mold.
- For the sponge cake, mix the sugar, flour, soy flour, baking powder and vanilla powder in a mixing bowl. Add water and oil and stir briefly with a hand mixer, then whip on the highest level for about 2 minutes. Pour the dough into a mold and smooth it out. Bake in the oven for 20-30 minutes. Perform a chopstick test. When no more dough sticks to the stick, the base is ready, otherwise bake for a few more minutes. Remove the bottom and let it cool down.
- Wash the strawberries and remove the greens and cut to your own preference.
- Prepare the vanilla pudding with vegetable milk according to the instructions on the packet. Let cool slightly and spread on the cake base. A cake ring helps prevent everything from running off the floor. Spread the strawberries on top.
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