Sponge cake with raspberry cream

A quick, heavenly delicious recipe for hot summer days. I baked the cake in my van in the Omina. Of course, the recipe also works in a normal oven, with the help of a round baking dish.

Sponge cake with raspberry cream

Recipe by Lorena – der vegane vanCourse: Recipes, Rezepte, Sweets & Cakes
Servings

4

servings
Prep time

30

minutes
Cooking time

50

minutes
Calorieskcal

Ingredients

  • 1 1/2 cups whole wheat flour

  • 1/2 package baking powder

  • 1 cup oat milk

  • 3 tbsp powdered sugar

  • 3 tbsp coconut oil

  • For the berries cream
  • 250 g frozen raspberries

  • 2 bananas

  • 2 tbsp melted coconut oil

  • Toppings
  • Blueberries & Rice Pops

Directions

  • Mix all dry ingredients for the sponge. Then stir the oat milk and coconut fat into the batter. Pour the batter into the Omina or a baking dish and bake for 50 minutes on medium heat. (In the normal oven about 180 degrees upper-lower heat).
  • Allow the dough to cool completely and remove from the mold. The best way to do this is to turn out the dough.
  • Puree the thawed berries together with the bananas and melted coconut oil to a cream.
  • Pour the cream on the pastry base. Serve with toppings such as fresh berries.
  • The cake is ready to enjoy immediately. If you don’t eat the cake right away, store in a cooler. The coconut fat will then set & hold the cream together.

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