Dreamlike strawberry cake

Hurry up!!! There's delicious strawberry cake!!!

Vegan sponge cake and vegan pudding???

The eggs that are so often used in "classic" recipes for sponge cake can easily be replaced with oil and sparkling water and the batter works and tastes great. And in the pudding, simply use a plant-based milk of your choice, e.g. oat milk, soya milk, rice milk, etc.

Et voilà, the cake is completely plant-based and tastes delicious 🙂

Baking time: approx. 30-35 min

Chill for at least 1-2 hours

Ingredients for a 28 cm springform tin

For the sponge base:

• Some oil and breadcrumbs for the springform tin
• 225 g spelt flour type 630
• 175 g raw cane sugar
• ½ bag of baking powder
• 1 sachet of vanilla sugar
• 1 pinch of salt
• 75 ml rapeseed oil
• 250 ml mineral water with sparkling water

For the topping:

• 1 packet of vanilla custard powder
• 20 g sugar
• 400 ml plant-based drink (e.g. oat milk, soya milk)
• 500 g strawberries, washed and halved
• 1 bag of clear or red cake icing
• 250 ml water

Preparation 

Brush the baking tin with oil and sprinkle with breadcrumbs. This makes it easier to remove the baked dough from the tin later.

Preheat the oven to 180 °C top/bottom heat.

For the Sponge cake base Mix all the dry ingredients together in a large bowl. Add the oil and mineral water and stir in briefly but thoroughly with a whisk.

Pour the dough directly into the baking tin and bake in the preheated oven for approx. 30 - 35 minutes.

Remove the pastry from the oven and leave to cool in the tin for 10-15 minutes. Then turn out onto a cake rack and leave to cool completely.

For the Covering Mix the custard powder with the sugar in a bowl. Stir 6 tbsp of the 400 ml plant-based drink into the pudding powder and sugar mixture until the liquid is smooth. Bring the remaining milk to the boil in a small pan, add the mixed pudding powder, stir in well and bring to the boil for 1 minute while stirring.

Remove the pudding from the heat, wait briefly and then spread over the cooled sponge base. Now arrange the halved strawberries on top.

For the cake glaze, mix the powder with the cold water in a pan and bring to the boil. Then spread directly onto the strawberry cake from the inside out.

IMPORTANT:
Now chill the cake for at least 1-2 hours so that the pudding sets nicely and does not run when you cut it.

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