Donauwelle vegan

Ingredients for 1 servings:

• 250 g flour
• 125 g sugar
• ½ pack of baking powder
• ½ pack of vanilla sugar
• 2 servings of egg substitute
• 130 ml soy milk (soy drink)
• 125 g margarine
• 3 tbsp cocoa powder
• 1 jar sour cherries
• 1 packet of vanilla pudding powder
• 500 ml soy milk (soy drink)
• 4 tbsp sugar
• 125 g margarine, preferably Alsan
• 200 g dark chocolate
• 20 ml oil, neutral
• Fat for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 25 minutes

dairy-free, egg-free, simple and delicious

Preheat the oven to 200°C. Drain the sour cherries. Lightly beat the egg substitute and mix with the remaining ingredients (without the cocoa powder for now) to form a smooth batter. Pour half of the batter into a greased springform pan. Mix the other half with the cocoa powder and pour onto the light batter. Spread the sour cherries over the batter and press in lightly. Bake the batter for 20-25 minutes and then let it cool. Meanwhile, make a pudding from the pudding mix, soy milk, and sugar and let it cool. It’s best to cover it with plastic wrap to prevent a skin from forming. Once it’s lukewarm, stir in the margarine. Spread the cream all over the cake and chill in the refrigerator. Let it chill for at least 2 hours. Then melt the dark chocolate with the oil and pour over the cooled cake. Refrigerate again until ready to serve. For one baking sheet, double the ingredients.