Vegan Lemon Raspberry Mango Jam Cake
Ingredients
- 250g vegan butter/margarine
- 240g sugar
- 2 packages vanilla sugar
- peel and juice from 1 lemon (organic!)
- 2 tbsp soy flour
- 400g flour (all purpose/wheat/spelt)
- 200 ml plant milk
- 1 tsp apple cider vinegar
- 1/3 tsp baking soda
- 1 1/2 tsp baking powder
- one pinch of salt
Filling
- 160g frozen raspberries
- 1 tsp locust bean flour
- ~ 125g jam (I used a mango-apricot one)
- vegan whipped cream (200ml)
- 1 package cream stiffener
Preparation
Preheat oven to 180°C upper-/lower heat
Mix sugar, margarine, salt and apple cider vinegar
Mix flour, baking soda and baking powder, and salt in a separate bowl
Mix everything together with plant milk. Spread on a baking sheet (prepared with paper) or pour it into equal, round baking forms. Bake for about 10-15 minutes
Let cool down, cut out circles if you used a baking sheet. Whip vegan cream with cream stiffener. Warm up the raspberries and add locust bean flour. Build the cake by layering cake, jam, raspberries and whipped cream, then repeat layers. Store it in the fridge until you serve it
