Vegan bee cake

Ingredients for 1 servings:

• 100 g flour
• 25 g baking cocoa
• ½ packet of vanilla sugar
• ½ pack of baking powder
• 67 ml oil
• 125 ml soy milk (soy drink)
• ½ tbsp vinegar, e.g. apple cider vinegar
• 1 bag(s) of pudding powder
• 400 ml plant-based drink, e.g. soy or almond drink
• n. B. Vanilla flavor

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 10 minutes

Chocolate-vanilla pudding cake, for an 18 cm springform pan

For the batter, mix all the liquid ingredients and the sugar in a bowl. Combine the flour, baking powder, and cocoa powder and sift into the other ingredients. Mix everything together with a hand mixer until a batter forms, or mix by hand. Pour the batter into a greased 18 cm baking pan and bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) on the middle rack for about 35-40 minutes. Once the batter is ready, let it cool completely. Meanwhile, prepare the pudding according to the package instructions and let it cool. Stir occasionally to prevent a skin from forming. Carefully remove the lid and set it aside. Cut the remaining layer in half again with a knife or string. Leave the bottom layer in the pan and spread the pudding over the first layer. Then place the next layer exactly on top and spread the remaining filling on top. Carefully place the lid on top of the filling. The lid can now be decorated as desired. Let the cake rest for at least 2 hours and only remove it from the pan when you’re sure nothing is leaking. I baked the cake the day before, and it tasted just as delicious the next day.