John Myers
Ingredients for 6 servings:
- 150 g sugar
- 225 g flour
- 1 packet of baking powder
- 250 ml water
- 6 tbsp vegetable oil
- 500 g raspberries
- 400 ml coconut milk
- 30 g sugar
- possibly coconut syrup
- possibly desiccated coconut
- possibly raspberries for garnishing
Instructions
Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 45 minutes
vegan cake, easy to make, ideal for summer.
Whisk the coconut milk briefly, adding 30g of sugar and, if desired, coconut syrup and desiccated coconut. This works best with (vegan) cream stiffener, but you can also use it without. Then chill for a few hours. For the cake base, mix the ingredients in a bowl until you have a fairly thin batter. Pour this into a suitable baking dish (ideally with a rim, as otherwise the cream might overflow later) and bake for a good 20 minutes at 175°C. Once the finished cake base has cooled, spread the raspberries evenly and densely on top, then cover with the cream. For decoration, add a few raspberries and desiccated coconut, and a little vanilla (sugar) also works well in the batter. The finished cake will be beautifully fruity and is especially suitable for the warm summer months. Non-vegans shouldn’t be put off by this—the lack of eggs, butter, and cream isn’t noticeable at all.
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