Vegan strawberry chocolate cake

Ingredients for 1 servings:

• 450 g flour
• 450 g sugar
• 500 ml water
• 8 tsp baking powder, approx. 2 packages
• 6 tbsp vegetable oil
• 2 packets of vanilla sugar
• 2 tbsp cocoa powder
• 200 g dark chocolate coating, vegan
• 180 ml soy cream (Soy Cream Cuisine)
• 1 tbsp margarine, vegan, e.g. B. Alsan
• 500 g strawberries, fresh or frozen, thawed
• 300 g margarine, vegan, e.g. B. Alsan
• 1 packet of vanilla pudding powder

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 25 minutes

super tasty and vegan

For a 26cm springform pan. For the base, mix flour, 350g sugar, water, baking powder, oil, vanilla sugar, and cocoa powder into a smooth batter and bake at 180°C for about 25-30 minutes. The base needs to be divided in half to create three layers. It’s best to wait until the base has cooled completely and then cut horizontally through the cake with a sharp knife, pressing down on the top to ensure even cutting. You can also cut off the top of the cake layer so that the top doesn’t turn out as round as mine. For the chocolate cream, chop the ganache into small pieces. Heat the cream and a tablespoon of margarine in a saucepan over low heat, but do not boil, and pour it over the chocolate. Let the mixture stand for five minutes, then stir with a spoon until smooth. Then, using a hand blender, smooth the ganache into a smooth layer. If possible, keep the hand blender submerged so the ganache doesn’t become foamy. Let cool at room temperature for about an hour and then beat with a mixer. For the strawberry buttercream, puree the strawberries with a hand blender and measure out 0.5 l. Cut three to four strawberries into small pieces. Make a pudding with the strawberry puree and pudding powder according to the instructions. Use the puree instead of water. Beat the margarine until soft, do not heat it; it must be at room temperature. Beat with a mixer and add the pudding, which has cooled to room temperature, a tablespoon at a time. Each added amount of pudding should be mixed into the mixture before the next spoonful is added. Then carefully stir in the strawberry pieces. Now begin preparing the cake. Spread about two-thirds of the ganache on the first layer. If frosting the cake is not necessary or desired, the entire ganache mixture can be used. Place the second layer on top and spread it with the strawberry buttercream, then place the third layer on top. Now cover the outside of the cake with ganache. This is essential if you want to cover it with fondant, for example. The dough should not come into contact with the fondant. To cover the cake with fondant, it’s best to let the cake sit in the refrigerator overnight. You can also just cover the cake with ganache and then decorate it beautifully, for example, with strawberries.