Erdschwalbe ORGANIC ALMOND FLOUR, 220g

Servings: 10 

Prep time: 45 minutes

Ingredients:

• 150g oat flour
• 150g almond flour
• 1 Tsp baking soda
• 6 Tbsp coconut oil
• a pinch of salt
• 8Tbsp maple syrup
• 3 salted Caramel Choc Pots
  

Ingredients:

For the short pastry:

250 g wheat flour

1 Tbsp baking powder

280 g brown sugar

1 packet of vanilla sugar, e. g. Biovegan "vanilla sugar" with bourbon vanilla

150 g margarine, e. g. Alsan MARGARINE

For the vegan cream:

400 g almond flour, e. g. Erdschwalbe Organic Almond Flour

500 g vegan yogurt replacement, e. g. Provamel SOJA JOGHURTALTERNATIVE SOJA-MANDEL

Lemon zest, e. g. 1 packet of Biovegan LEMON ZEST

2 packets of vanilla sugar, e. g. Biovegan "vanilla sugar" with bourbon vanilla

200 ml almond drink, e. g. Provamel ALMOND DRINK

80 g cornstarch, e. g. Biovegan ORGANIC CORNSTARCH

130 g coconut oil

For the icing and decoration: 

150 g powdered sugar

Juice of half a lemon

200 g vegan chocolate confectionery, e. g. Vantastic foods SCHAKALODE Monsters - 45g Pack, also available in 500-Grams-Bulk-Pack

Utensils:

A round baking pan (Ø 24 cm)

Baking parchment, e. g. If You Care BAKING PAPER CUTTING

Aluminum foil if needed folie, e. g. If You Care ALUMINIUM FOIL 100% recycled

Ingredients (for seven people):

CAKE:

• 160g vegetable margarine
• 100g sugar
• 200g wheat flour
• pinch of salt
• 1 teaspoon baking powder
• 1 banana (about 150 g)
• 1 lemon, fresh grated rind
• 100ml mineral water, sparkling

CREAM:

• 50 g vegetable margarine
• 100g icing sugar
• 150g frozen raspberries
• 2 tablespoons coconut cream (about 60 g)
• alternatively: 2 tablespoons vegan alternative to yogurt or cream cheese
• 3 heaped tablespoons almond flour
• alternatively: 3 heaped tablespoons coconut flour

GLAZE:

• 200g dark chocolate

ALSO:

• clingfilm
• cutters in Heart Shape
• paper straws (or thick wooden skewers)

Servings: 9

Prep time: 30 minutes