Apricot crumble cake

Ingredients for 1 servings:

• 400 g flour
• 350 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 packet of baking powder
• 2 tbsp, heaped baking cocoa, unsweetened
• 1 tbsp, heaped cornstarch
• 2 cups of soy yogurt (yogurt alternative), 180 g each, with chocolate, vanilla or natural
• 200 g margarine, vegan
• 100 g dark chocolate, vegan
• 1 kg apricot(s)
• 150 g flour
• 1 pinch of salt
• 1 packet of vanilla sugar
• 75 g sugar
• 75 g margarine, vegan

Instructions

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

vegan, with chocolate dough, sheet cake

Heat the margarine and add the chocolate. Melt slowly, taking care not to overheat. Let cool slightly. Combine the other dough ingredients in a large mixing bowl. Add the melted chocolate and mix well. Spread the dough onto a greased baking sheet. Halve and pit the apricots, and place them on top of the dough, inside out. Lightly knead the crumble ingredients by hand, rubbing them between your hands. It shouldn’t form a tight lump of dough, but rather fluffy crumbles. Sprinkle the crumble on the cake. Bake in a preheated oven at 180°C for 45 to 60 minutes. Test for doneness with a wooden skewer. Tip: For the crumble, you can replace 50g of flour with ground almonds. Make sure the margarine and chocolate do not contain any non-vegan ingredients. The soy yogurt can be replaced with 300-350ml of plant-based milk. However, the dough may then become a little firmer because the soy is an emulsifier and replaces egg.