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
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
Prep time: 40 minutes
Bake time: 70 minutes
Preheat the oven to 180° C / 350° F.
Line the baking pan (Ø 24 cm) with baking paper and line the pan with the pastry. Press the pastry up the sides until a rim of 7 cm is achieved. Prick it several times with a fork. Now you can set aside the baking pan and focus on the vegan cream:
In a bowl, mix the almond flour with the vegan yogurt replacement, lemon zest, and 2 packets of vanilla sugar until smooth. Blend the almond drink with cornstarch in a separate bowl and add the mixture to the vegan cream.
Heat up the coconut oil, until it is liquid and add to the mixture.
Now that the cream is ready you can pour it onto the prepped pastry and put it into the preheated oven for 70 minutes. Do not let it out of your sight for too long as and cover it with aluminum foil in case it gets too dark. The aluminum foil prevents the top from burning.
Let the cake cool down well before you take it out of the baking pan and decorating it.
Now it is time for decoration: Add the powdered sugar to a small bowl and gradually stir in the lemon juice until you get a thick icing.
Spread the icing evenly onto the cake and decorate it as desired with the vegan Monsters chocolate confectionery or different vegan sugar-coated chocolate confectionery.
- Not colorful enough? You can add food coloring to the icing and create an edible rainbow with e. g. BIOVEGAN FARBSPASS, organic food coloring.
- You can, of course decorate the cake with all kinds of goodies like e. g. fruits, BIOVEGAN Nonpareilles, sugar strands BIOVEGAN Zuckerstreuseln or heart shaped sprinkles BIOVEGAN DEKOR HERZEN.
You would like to recreate this recipe?
When creating our recipes, we use the products suggested in our ingredient list. The ingredients can be ordered directly from our website to achieve the best possible result.
By clicking the button „Add all products to shopping cart“ you can easily add all ingredients used in this recipe to your shopping cart. You will only have to adjust the quantity and easy as that order them and start cooking.