Orange-banana yogurt cake

Ingredients for 1 servings:

• 150 g cornflakes, crumbled
• 200 g dark chocolate coating
• 25 g margarine, e.g. B. from Alsan
• 500 ml orange juice
• 100 g raw cane sugar
• 3 banana(s), mashed
• 1 lemon(s)
• ½ tbsp cinnamon powder
• 7 tbsp cornstarch
• Cream, (chocolate cream), vegan
• 200 ml coconut milk
• 200 ml rice milk (rice drink) or water
• 2 packets of vanilla sugar
• 6 tbsp cornstarch
• 400 g soy yogurt (yogurt alternative)

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

vegan, gluten-free, no-bake

Melt the chocolate coating with the margarine in a saucepan. Stir in the crumbled cornflakes and pour the mixture onto the base of a springform pan lined with baking paper. Press down firmly and chill. Bring 400 ml of the orange juice to a boil with the sugar and mashed bananas. Simmer for about 10 minutes. Meanwhile, stir the cornstarch with the remaining orange juice and cinnamon until smooth. Add the cornstarch liquid to the orange and banana juice and boil for another minute. Then pour it onto the base and chill the cake again. When the layer is fairly firm, carefully spread a thin layer of chocolate cream over the cake. If the orange mixture is still slightly warm, this works well because the chocolate cream melts and is easier to spread. Otherwise, you can simply warm the chocolate cream slightly. While the cake is cooling, bring the coconut milk to a boil with half of the rice milk and the vanilla sugar. Stir the cornstarch with the remaining cold rice milk until smooth and then add it to the saucepan, stirring constantly. Bring back to a boil briefly, remove from the heat, and stir the yogurt into the warm liquid. Pour the yogurt mixture over the cake. It’s best to refrigerate the cake overnight and enjoy it the next day. Suitable for gluten-intolerant vegans who don’t need an oven.