Apricot cake

Ingredients for 1 servings:

• 700 g soy yogurt (yogurt alternative)
• 1 tbsp flaxseed, crushed
• 75 ml oil
• 1 tsp, heaped baking powder
• 150 g wholemeal spelt flour
• 30 g almonds, ground
• 150 g brown sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 2 tbsp cornstarch
• 1 pack lemon peel, grated
• 1 can apricot(s), 150 g
• n. B. Icing sugar for dusting

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

simple, delicious and vegan

For the dough, mix 200g soy yogurt, oil, and linseed and let the mixture rest for 10 minutes. Mix the spelt flour with the baking powder, almonds, 100g sugar, vanilla sugar, and salt, then stir into the yogurt mix. Line a small baking tray or rectangular baking dish with baking paper and pour in the dough. For the topping, mix 500g soy yogurt, 50g sugar, cornstarch, lemon zest, and the can of apricots (chop the apricots into pieces if desired) with the juice until smooth. Spread the topping over the dough. Bake the cake in a preheated oven at 180°C for about 35 minutes, then turn off the oven and let it stand in the oven for another 10 minutes. Remove the cake and, if desired, dust with icing sugar before serving.