Vegan Strawberry-Cream Cake

12. May 2020Laura Tassatti

Vegane Erdbeer-Creme Torte

Late, but finally the recipe for this year’s Mother’s Day cake is online. On Sunday itself I didn’t have time to publish it, because I spent the day with my family and yesterday it didn’t have time either. The cake is really delicious and more beautiful than I had hoped for. One is rarely satisfied oneself, but this time I can’t complain much. My mum also liked it very much. For the cream I used yoghurt from The Coconut Collaborative again (advertising).

Vegane Erdbeer-Creme Torte

Vegane Erdbeer-Creme Torte

Apart from the cake, I also gave my mom flowers and a homemade candle. In Corona times you suddenly have time to try out all kinds of new hobbies. But I’m also glad when things get back to normal.

Vegane Erdbeer-Creme Torte

Muttertagskerze

Vegan Strawberry-Cream Cake

12. May 2020 Laura

Serves: 1 Cake (Ø 26cm)

Ingredients

Batter

220 ml plant milk
1 tbsp apple vinegar
220 g flour
130 g sugar
1 pinch of salt
1 tbsp baking powder
1 tbsp cornstarch
1/2 tsp baking soda
zest of one lime
80 ml oil
1 tsp vanilla extract

Cream

6 g Agar Agar
350 g vegan coconut yoghurt
350 g vegan curd cheese,
3 tbsp plant milk
juice of one lime
some strawberry jam

Strawberry Layer

aprox. 400 g strawberries
1 1/2 packets glaze

Instructions

1)
Preheat oven to 180°C. Grease a 26cm cake tin and dust with flour. Mix the vegetable milk with the vinegar and put aside. Sift the flour and mix with baking powder, baking soda, starch, salt, sugar and the lime zest. Add the oil, vanilla extract and the vegetable milk to the dry ingredients and stir only briefly until the ingredients are combined. Pour into the cake tin and bake for about 25-30 minutes.
2)
Prepare the cream while the cake base is cooling down. Mix 3 tablespoons of coconut yoghurt with 3 tablespoons of vegetable milk and the agar agar and heat it up in a pot. Mix the rest of the coconut yoghurt with the sugar and the vegan quark, squeeze a lime and add it. Let the agar agar mixture simmer for one minute and then gradually add the cream. Spread some jam on the cooled down cake base and put it into a cake ring or back into the cake tin. Pour the cream on top and place in the fridge for one hour.
3)
In the meantime, wash the strawberries and cut them into halves. After the cool period, place the strawberries on the cream, prepare the cake glaze and pour it over them. Cool for another 2 hours.

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