• 80 g Alsan
  • 2 tbsp Powdered sugar
  • 160 g vegan white chocolate
  • 2 Bananas
  • Pinch of salt
  • Knife point Vanilla, ground
  • 200 g Wheat flour
  • 1 Lemon, peel scoring
  • 1 tsp baking powder
  • 20 ml Soy drink, unsweetened
  • Vegan sugar sprinkles (e.g. Dekor-Hearts, Nonpareilles))


  • 140 g vegan cream alternative to cheese
  • 1-2 tbsp lemon juice
  • 5 tbsp powdered sugar


  1. For the cake batter stir Alsan and powdered sugar in a mixing bowl until creamy.
    Break vegan white chocolate in small pieces and melt in a water bath at lower heat. Peel bananas, break in pieces and puree with the hand mixer.
    Put all ingredients, except the sugar sprinkles, in a mixing bowl and stir with the hand mixer to a lissom dough.
  2. Mix vegan sugar sprinkles of different kinds in a bowl and put one half aside.
    Mix the remaining sprinkles in the cake batter and fill it in a with baking paper covered cake tin (round spring form or cake pan with ca. 27 x 20 cm).
    Bake the cake at 180°C in the pre-heated oven for ca. 25-30 min.
  3. For the topping stir creamy cheese with lemon juice and powdered sugar until creamy and spread on the completely chilled cake, then decorate with the remaining sprinkles.


Our tip: The colorful confetti-cake also tastes fantastic with a cake-baking mixture from our shop!

Portion: 6-8 People


Recipe: Sophie Mathisz / Photograph: Marcus Maly

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