Vegan Easter Cake with Chocolate Ganache
Ingredients
Cake base
- 240ml oat milk
- 1 tsp apple cider vinegar
- 210g spelt flour
- 10g baking powder
- 30g cocoa powder
- 50g erythritol or other sugar alternative
- Vanilla flavordrops
- 60g melted coconut oil
Filling
- 150ml vegan whipped cream
- 2 tsp cream stiffener (optional)
- 200g vegan vanilla skyr or pudding
- Sweetener if necessary
- 1 packet Agar Agar
Ganache
- Oat cuisine
- 50g dark chocolate
Preparation
Mix oat milk with apple cider vinegar and set aside; preheat the oven to 180°C or 360°F.
Combine the dry ingredients and add the wet ones; mix everything briefly without overmixing.
Line a 17cm cake pan with parchment paper, fill with the batter, and bake for about 40 minutes; cover with aluminum foil after 20 minutes to prevent over-browning, then let cool.
Beat the vegan whipped cream with cream stiffener until stiff and scoop off 3 tablespoons, setting them aside for frosting.
Cook the agar agar according to package instructions, combine it with vegan vanilla skyr or pudding, and fold in the cream mixture.
Cut the cake horizontally into two equal layers; place the bottom layer in a cake ring, pour half of the cream mixture over it, cover with the second layer, spread with the remaining cream, and refrigerate for at least 2 hours.
Carefully remove the cake ring and spread the reserved cream around the cake.
Chop the dark chocolate; heat up the oat cuisine and pour it over the chocolate to melt.
Spread the ganache on top of the cake and allow it to run down the edges.
Decorate with chocolate and fondant flowers, then refrigerate for 30 minutes before serving.
