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Vegan birthday cake

  • 8 persons
  • 90 min

Ingredients

8
  • 300 g soya margarine at room temperature
  • 300 g fine raw cane sugar
  • 1 tbsp vanilla extract
  • 300 g spelt flour
  • 200 g Provamel plant-based alternative to yogurt sweetened with agave
  • 2 tsp baking powder
  • 75 g cocoa powder
  • 75 ml Rice-Coconut-Chocolate drink or Rice-Coconut drink
  • 1 pinch of salt
  • For the icing

  • 300 g powdered sugar
  • 200 g (Provamel) margarine
  • 5 tbsp Rice-Coconut-Chocolate drink
  • 100 g vegan chocolate
  • 2 tbsp cacao powder

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preparation

90 min
  1. Preheat the oven to 185°C.
  2. Beat the margarine and the sugar for 5 mins with a whisk or food processor, until frothy and until the sugars are dissolved. Add the vanilla and the plant-based alternative to yogurt by folding gently into the mixture.
  3. Sift the flour 3 times over the batter and gently fold it in until the flour is dissolved. Do the same with the cocoa powder. Finally add the Rice-Coconut-Chocolate drink (or Rice-Coconut drink). Stir well until you have a smooth batter.
  4. In the meantime grease 2 baking tins with a diameter of 18 cm. Sprinkle them with a layer of flour.
  5. Divide the batter equally into the tins and bake for 25 to 30 mins. Let it cool for 5 mins in the tin and afterwards leave to cool again outside the tin.
  6. For the icing: Fill the bottom of a cooking pot with some water. Put a bowl on top of the pot. Bring the water to a boil. Put all the ingredients in the bowl and stir until you have a smooth mixture and the chocolate is melted. Leave to cool.
  7. Cover the top of 1 cake with part of the icing. Sprinkle with the raspberries, red berries and other berries. Put the 2nd cake on top and push gently. Generously cover the top with the icing and decorate.

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