Vegan Easter lamb with almonds

Ingredients for 1 servings:

• 150 g sugar
• 135 ml sunflower oil
• 250 ml soy milk (soy drink) vanilla
• 1 tbsp vinegar
• 2 drops of bitter almond oil, optional
• 250 g flour
• 120 g almonds, ground
• 1 packet of baking powder
• e.g. powdered sugar
• Fat and flour for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

super-fluffy cake, also available as muffins

Whisk together the sugar, oil, soy milk, vinegar, and bitter almond oil (optional; adds a lovely marzipan flavor). Combine the flour, almonds, and baking powder in another bowl, then add to the wet ingredients and whisk until no lumps remain. Grease and flour an Easter lamb pan thoroughly. Pour batter in the pan to about 3 cm below the rim (depending on the size of the pan, you may have extra batter for muffins). Bake in a (not preheated!) oven at 175°C (convection oven) on the second rack from the bottom for about 35-45 minutes. Test with a wooden skewer to see if the cake is done (when no batter sticks to the surface). Let cool, then remove from the pan and dust with powdered sugar.