Vegan peach cream cake

Ingredients for 1 servings:

• 1 ½ cups flour
• 1 cup sugar
• ½ cup peach juice or peach nectar
• ½ cup oil, neutral
• 6 tbsp applesauce
• 1 tbsp cornstarch
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 1 pack of vanilla pudding
• 4 tbsp sugar
• 500 ml peach juice or peach nectar
• 200 ml whipped cream
• 1 packet of vanilla sugar
• 1 pack of cream stiffener
• 1 can peach(s)
• 1 bottle of chocolate sauce

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

vegan

Briefly mix the flour, sugar, juice/nectar, oil, applesauce, starch, vanilla sugar, and baking powder to form a smooth batter. Pour into a prepared baking dish. Bake in a preheated oven at 170°C (convection oven) for 30-40 minutes until golden brown. Test with a skewer before serving. Cook the pudding with the sugar and juice according to the instructions and let it cool in the refrigerator. Tip: Place cling film over the hot pudding to prevent a skin from forming. Whip the cold cream with the vanilla sugar and cream stiffener until fluffy. Stir in the cold pudding. Cut the cooled cake in half and top with the peaches. Spread the cream over the fruit. Place the second half of the base on top and smooth the remaining cream on and around the cake. Just before serving, spread the chocolate sauce over the cake. Note: Use a 200ml cup.