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Cake flan

  • 3-4 dry dates
  • 200g vegan cookies
  • 100 g vegetable margarine
  • 2-3 tbsp. almonds, ground


  • 600 g apples
  • 225 g vegan alternative to cream cheese
  • 200 ml vegan alternative to soy cream, sweetened
  • 4 heaped tbsp. San-Apart
  • 5 tbsp. powdered sugar
  • 1 lemon, juice and zest
  • 3 tbsp. sugar cinnamon mixture
  • Chopped almonds


  1. For the cake flan: chop vegan biscuits and dates finely in a blender. Mix crumbled biscuits, ground almonds and date puree. Melt margarine over low heat in a saucepan and add to the biscuit and almond mixture, mix everything thoroughly to form a sticky mass.
  2. Spread cake crust dough evenly in a springform pan and flatten with your hands.
  3. Peel apples and cut them into small strips. Put apple pieces in a large saucepan, sprinkle with 1-2 tablespoons cinnamon sugar mixture and low heat on the stove in a pot, stirring occasionally until al dente. Depending on the variety of apple this can take 5-10 minutes.
  4. Give vegan alternative to soy cream in a tall vessel and whip with an electric mixer.
  5. Give vegan spread in a mixing bowl with powdered sugar, San-Apart and finely grated lemon zest, stir until creamy and season with freshly squeezed lemon juice. Add whipped soy froth to the spread.
  6. Fry sliced almonds in a frying pan without oil until golden brown and spread evenly over the cake spread. Sprinkle a handful of cinnamon sugar on the surface. Let the cake rest in the fridge for one hour minimum before serving.

Our tip:Try the ready to bake mix from our shop to create an even quicker cake flan!

Portion: 6-12 people / 12 pieces

A recipe by Sophie Matisz

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