Our vegan sponge cake today has many advantages. It is quick and easy to make and you have most of the ingredients in the house anyway. Just buy some fresh fruit, e.g. berries, and you’re ready to go. Depending on the desired height of our White Chocolate Raspberry cake, you can simply vary the size of the springform pan. The types of jam and fruit can also be changed as you like. And, of course, this treat is also delicious, very delicious…
Ingredients
For a springform pan with Ø 20 cm – Ø 24 cm
For the base
- 250 g spelt flour type 630
- 200 g ground almonds
- 150 g fine cane sugar
- 1 sachet vanilla sugar
- 1 tsp ground vanilla
- 1 ripe banana, finely mashed
- 1 tsp baking powder
- 1 tsp baking soda (or more baking powder)
- 2 tbsp lemon juice
- 100 ml coconut oil
- 230 ml plant milk
For filling and topping
- 200 g raspberry jam
- 2 bars iChoc White Vanilla Chocolate
- 150 g coconut cream (solid part of a chilled can of coconut milk)
- 0,5 tsp guar gum or locust bean gum
- fresh fruit / berries of the season (to taste)
- fresh mint leaves (to taste)
How to make it
1. Put the mashed banana, spelt flour, ground almonds, cane sugar, vanilla, baking powder and baking soda in a bowl. Drizzle the lemon juice directly onto the baking soda until it foams.
2. Now add coconut oil and plant milk and mix with a mixer until an even batter is formed.
3. Preheat the oven to 180 °C convection (190 °C top/bottom heat) and stretch a sheet of baking paper over the base of the springform pan. Grease the sides of the tin with a little coconut oil or margarine. Pour the batter into the tin, smooth it down and bake for 35-38 minutes. Leave to cool completely.
4. Carefully cut the cake horizontally in two halfes with a long, sharp knife. Remove the top and spread the bottom with raspberry jam. Then put the top half of the cake back on.
5. Melt about 1.5 bars of the white chocolate in a bain-marie and mix with the coconut cream. Stir in the guar gum or locust bean gum and place the mixture in the freezer to cool for about 5 minutes.
6. Spread the white chocolate topping over the cake and garnish as desired, e.g. with fresh fruit, mint leaves and more pieces of chocolate.